Eggless Pineapple Ginger Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.8

(23)

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 in 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. Pineapple juice — pressed from real fruit — brings a bright, tangy sweetness that plays beautifully against the bold black tea base, while a squeeze of lime keeps everything lively and balanced. Maple syrup does the sweetening here, and you can dial it up or down to suit your taste before serving. The whole thing comes together without any fussy techniques or specialty equipment, just a saucepan, a strainer, and a pitcher. It's naturally free of eggs and dairy without any substitutions required, since this is simply great produce and pantry staples doing exactly what they do best. Pile on the ice, tuck in a pineapple wedge, and you've got a showstopper that looks like it came from a café menu.

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Ingredients

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 ½ cups fresh pineapple juice (from about ½ 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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