My new camera lens–the Canon EF 50mm f/1.8 II, affectionately dubbed the “Nifty Fifty”–arrived today, and I wanted to share a photo I took with it. Also, I made some really tasty tea yesterday. So the photo’s at the top, and the tea recipe is below.
Summertime Sweet Spice Tea
Yield: 8 cups
I’ve long since memorized this recipe for simple sweet tea, but yesterday, I decided to change it up by using chai instead of the orange pekoe tea I normally use. The result was so good, my girlfriend and I drank half of the two-quart pitcher before the day was done!
- 6 bags chai tea
- 2 cups boiling water
- 2/3 cup white granulated sugar
- 6 cups cold water
- Place the teabags in a two-quart pitcher. Pour the boiling water over them and let steep for 10-15 minutes.
- After the tea has steeped, remove and discard all teabags. Stir in the sugar.
- When the sugar has dissolved completely, add the cold water. Stir again.
- Let the tea cool to room temperature before refrigerating.
I used three bags of Celestial Seasonings Bengal Spice tea and three bags of Stash chai in order to preserve the spicy flavor but also cut down on the caffeine, since my girlfriend tries to minimize her caffeine consumption. Honestly, though, any tea will do. This is not a picky recipe.
Adapted from Fred Thompson via All Things Considered.