HYDRATE ME. This tends to be the first thought that makes it way into my mind these summer mornings. (Yes, our summer begins in spring. It's that hot.) My first go-to is always a HUGE glass of water. As much as I love regular water, the level of hydration this weather mandates means that drinking 3-4 litres of plain water can get a little tedious. This is doubly compounded by the fact when you put me in hot weather my desire to eat anything beyond cold watermelon and mangoes all but disappears.
Enter: iced teas! These do a few things for me.
(1) They provide an alternate hydration mechanism to water. Because iced tea is FUN.
(2) For me, proper hydration = appropriate appetite. I so often confuse thirst for hunger. So being properly hydrated not only manages my appetite, but I often use iced teas as a gateway to eating when I don't feel like it (read: so nauseated from heat that eating anything other than cold fruit or some form of salty potato just doesn't seem feasible). I often find that after a glass of iced tea I'm feeling more ready to eat.
(3) They're an awesome opportunity to pack in more nutrients during a season where I know I naturally eat less. This means that my iced teas are usually packed with chia seeds (brilliant source of protein, fats, antioxidants), coconut water (my ultimate hydration fluid - helloooo potassium and magnesium!), or whatever plant mylk is in the fridge (again, more healthy fats and minerals). Green tea is definitely my iced tea preference (more antioxidants!), but I also love peppermint, chamomile and rosehip versions. Here I've given two versions: a jasmine green tea, and a matcha mylk tea. Matcha alone is an incredible source of chlorophyll and so many other nutrients!
If you become as addicted to iced tea making as I am (there may, or may not be, three different types currently in my fridge), I would highly recommend this iced tea jug. Game changer, for sure.
I would love to hear about your favourite iced tea concoctions - any flavour recommendations? Say fresh and hydrated, lovelies! x
JASMINE GREEN TEA FRESCA
makes ~3 litres
2 tsp (heaped) chia seeds
2 litres/8 cups water
750 ml/3 cups coconut water
8 bags/8 tsp jasmine green tea
fresh mint, to serve
In a large jug (or iced tea jug) combine the tea and room temperature water. Let steep for 3-4 hours, then remove tea bags/leaves. Add coconut water and chia seeds, then decant into glass bottles. Seal and shake to stir up the chia seeds. Serve chilled with a sprig of mint. Keeps in the fridge for 1-2 days.
MATCHA CHIA MYLK TEA
makes ~1.5 litres
1 tsp (heaped) chia seeds
1 litre/4 cups water
250-500 ml/1-2 cups mylk of choice
2 tsp matcha powder
pinch of ground vanilla
Combine water, matcha and vanilla in a glass bottle. Seal and shake to combine, then chill. Serve over ice, adding the mylk when you're just about to serve, adjusting to preferred level of milkiness. Keeps in the fridge for 1-2 days.