Dairy Free White Tea Cucumber Cooler

Total time45 min

Prep time10 min

Cook time5 min

5.0

(23)

This is the kind of drink that makes you feel instantly refreshed the moment you take a sip — light, floral, and just a little bit fancy without any real effort. White tea is steeped low and slow at the right temperature to coax out its delicate, pale gold flavor without any bitterness, then sweetened with raw honey for a natural touch of warmth. Fresh cucumber and ginger steep right in the pitcher, layering in cool, clean notes with just enough of a gentle kick to keep things interesting. A squeeze of lemon ties it all together with a bright, citrusy lift that makes the whole thing taste alive. Every single ingredient here is naturally free of dairy, so there's nothing to swap, substitute, or second-guess — just pour and enjoy. It's equally at home at a summer brunch, a lazy afternoon on the porch, or as a sophisticated non-alcoholic option at a gathering. Garnish with a few mint leaves and a cucumber slice and it looks like something you'd pay twelve dollars for at a spa.

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Ingredients

4 servings

For the tea base

2 cups water
2 white tea bags
1 tbsp raw honey

For the cooler

1 english cucumber (about 10 oz), thinly sliced
1-inch piece fresh ginger, peeled and thinly sliced
2 tbsp fresh lemon juice (from about 1 lemon)
2 cups cold water
1 cup ice cubes

For serving

4–6 fresh mint leaves (optional)
4 thin cucumber slices, for garnish (optional)

Instructions

1
Bring 2 cups of water to 175°F (80°C) in a small saucepan — just below a simmer, with small bubbles beginning to form at the bottom. Remove from heat, add the white tea bags, and steep for 3–4 minutes until the liquid is pale gold. Remove the tea bags without squeezing them.
2
Stir the raw honey into the hot tea until fully dissolved. Let the sweetened tea cool to room temperature, about 15–20 minutes.

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