autumn-spiced iced tea.

This. Is. Fall. In a cup.

Autumnal spiced iced tea.

A simple brewed black tea.

With subtle hints of maple.

And a whole lot of cinnamon.

This is the newest version of iced black tea that I whipped up. If you remember over the summer, I developed a sort of craving for iced tea and found myself having this honey + mint iced tea on the regular. And that craving didn’t stop just because the temps got a little cooler, but it did make me want to bring in some of those fall flavors.

And this creation couldn’t have come at a better time because Audrey and I hosted a chili dinner the other week for a couple of friends. I’ve always wanted to be one of those people who had my shit together when hosting. Having a place where people can enjoy themselves because I’ve thought of everything. I remember many years ago I was visiting a friend’s house and their mother, for just a simple lunch, had a build-your-own-sandwich bar, homemade cranberry spread, homemade lemonade, etc. And if I can recall correctly, even the bread for the sandwiches was homemade. I just sat there, enjoying everything laid out in front of me, thinking “I want this to be me”.

So our first dinner hosted in a new house consisted of chili, cornbread, caramel apple cupcakes (recipe coming soon!) and this autumn-spiced iced tea. And I don’t want to toot my own horn or anything, but it was all a hit. My neighbor even commented that the tea was like you were drinking fall, one sip at a time. So, if I thought that I nailed the previous version of this drink – I think I just one-upped it with this one.

And now there’s no stopping with these creations. Maybe I can think of a perfect winter iced tea. One with oranges and cloves. Or pomegranate. Or maybe this fascination with iced tea will run its course. Either way – take the time to whip this scrumptious iced tea up and enjoy it as the weather cools down, the leaves begin to change, and autumn lets us know it’s here to stay.


Autumn-Spiced Iced Tea

  • 6 tea bags (I used Lipton’s black tea)
  • 6 c. of water, divided
  • 2 cinnamon sticks
  • 1/4 c. pure maple syrup

Bring two cups of water to boil with the cinnamon sticks. Once boiling, remove water from heat and add the 6 tea bags to the water, allowing them to steep for 15 minutes.

Discard the tea bags and cinnamon sticks. Add the maple syrup and stir until combined.

Pour the brewed tea into a pitcher. Add four cups of cold water.

Refrigerate.

Serve over ice with optional cinnamon sticks.

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