Sun Tea

Growing up in the midwest, pitchers of sun tea sat on front stoops, deck tables, and front porch railings, brewing in the hot summer sun. The internet is filled with warnings about how dangerous sun tea is. Something about bacteria and food safety. I have tried to make this following food safety guidelines, steeping it in the fridge, but it never tastes as good as when I make it in the sun. Forty years of drinking sun tea hasn’t killed me yet, so I guess I’ll keep on keeping on.

Fill a glass container with cold water (about 35 ounces) and 3 tea bags. I use Wagh Bakri Masala Chai. Cover with a lid or cling wrap and place in sun for a few hours until it turns a rich golden amber and then place in fridge to chill. When ready to drink, pour into glasses with ice, add a splash of whole milk. Mix a few tablespoons of honey with water in a glass measuring cup and heat in the microwave for a few seconds. Pour into tea until you reach your desired sweetness. Sip slowly, saying to yourself, “Not today, bacteria. Not today.”