All this (unseasonably) warm weather means I haven’t quite stopped drinking iced coffee or tea, so what better time to share my scrumptious autumn cold brew tea recipe with you? Featuring a new (to me) tea from Inca Tea, this is a great way to ease into fall as we’ve packed this with plums, apples and thmye – a match made in iced tea heaven!


4 Inca Tea Panchau Peach tea bags 

6 Plums (halved)

3 Apples (slided on the horizontal)

72 fl oz (6 cans) of seltzer, soda or sparkling water

2 tbsp sweetener of choice

Sprigs of thyme or rosemary to garnish


Cold brew the tea in 3 cups of cold water, leaving to steep for at least 2 hours. 

Cut and prepare your fruit.

Decant the cold brew into a pitcher, add the cut fruit and sweetener before pouring in the water. 

Muddle gently for 20-30 seconds and pour into chilled glasses. Sprigs of thyme or rosemary to serve.

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