Dairy Free Pineapple Ginger Iced Tea
This iced tea is the kind of drink that makes you feel like you're sitting somewhere tropical, even if you're just in your kitchen on a Tuesday. Fresh ginger is simmered directly into the water before the tea bags ever hit the pot, which means every sip carries that warm, slightly spicy depth you just can't get from a powder or syrup. Maple syrup sweetens things up in a way that feels a little more interesting than plain sugar, and you can dial it up or down depending on your mood. The real star, though, is the fresh pineapple juice ā bright, tangy, and naturally sweet in a way that bottled juice rarely matches. A squeeze of lime ties everything together and keeps the whole thing from tasting flat. Naturally free of any dairy, this is one of those recipes where nothing needs to be swapped or substituted ā it's just clean, vibrant ingredients doing exactly what they should. Pour it over a big glass of ice, tuck in a pineapple wedge, and try not to make it every single day.
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Learn more āIngredients
4 servings
For the tea base
- 4 cups water
- 4 black tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
- 3 tbsp maple syrup, plus more to taste
- 1 Ā½ cups fresh pineapple juice (from about Ā½ medium pineapple, juiced or blended and strained)
- 1 tbsp fresh lime juice
For serving
- 2 cups ice cubes
- fresh pineapple wedges, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, add the tea bags, and steep for 5 minutes, until the tea is deep amber and fragrant.
- 2
Remove and discard the tea bags. Stir in the maple syrup until fully dissolved. Let the ginger continue to steep in the hot tea for another 5 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the ginger slices to extract their flavor; discard the solids.
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