Ingredients
- 4 cups boiling water
- 3 tea bags family size
- 1 ½ cups granulated sugar
- 1 cup mango nectar
- 2 cups peach nectar
- 1 tablespoon bottled lemon juice
- 1 teaspoon vanilla
- 4-6 cups cold water
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Pyrex Measuring Cups I use these all the time. Once I found these Pyrex measuring cups, I never went back!
Measuring Spoons These magnetic spoons stay together and I love the different colors!
Silicone Mini Muffin Pan For extra fun, freeze the leftover nectar into ice cubes — a silicone mini muffin tin works great and they pop right out.
Method
- In a gallon-size pitcher, combine the boiling water, tea bags, and sugar. Stir until the sugar is fully dissolved.
- Let the tea steep for 15–20 minutes, then remove and discard the tea bags.
- Add the mango nectar, peach nectar, lemon juice, and vanilla extract. Stir well.
- Add 4–6 cups of cold water to fill the pitcher up to one gallon.
- Chill until cold, then serve over plenty of ice. Garnish with fresh peach or nectarine slices if you like.
Nutrition
Video
Notes
This tea isn't overly sweet — if you prefer a sweeter drink, use 2 cups of sugar (or more) in place of the 1 1/2 cups. Chill for at least an hour before serving so it's good and cold.
For extra fun, freeze the leftover nectar into ice cubes — a silicone mini muffin tin works great and they pop right out. And don't skip the vanilla: you won't actually taste it, but it gives the whole pitcher a richer, deeper flavor.
