This cold-brew chamomile lavender tea tastes floral and clean without sweetener. A measured amount of culinary lavender prevents a perfumed or bitter finish.
Cold Brew Chamomile Lavender Tea
- Prep: 5 minutes
- Steep: 6 hours
Keep the covered tea at 40°F or below while steeping. - Chill: Throughout steeping
- Yield: 4 cups
- Equipment: Covered glass pitcher
Ingredients
- 4 cups cold potable water
- 4 plain chamomile tea bags
- 1/2 teaspoon food-grade dried culinary lavender
- 2 strips lemon peel
- 1 cup ice for serving
Use lavender labeled for culinary use, never craft fragrance or essential oil. Check tea packaging for added sweeteners, flavorings, and allergen statements.
How to Cold-Brew the Tea
- Clean: Wash the pitcher, lid, sieve, and spoon with hot soapy water. Rinse and air-dry.
- Measure: Add exactly 1/2 teaspoon lavender to prevent an overpowering flavor.
- Combine: Add water, tea bags, lavender, and lemon peel. Cover the pitcher immediately.
- Steep: Refrigerate at 40°F or below for 6 hours. Never leave the pitcher on the counter.
- Strain: Remove tea bags without squeezing. Pour through a clean fine sieve to remove lavender and peel.
Strain out every tea bag, lavender flower, and lemon peel. - Serve: Pour over fresh ice and return the remaining covered tea to refrigeration promptly.
Quality Checklist
- Lavender is food grade.
- Water is safe to drink.
- Pitcher remains covered.
- Tea stays refrigerated.
- All botanicals are strained out.
Browse our homemade iced teas, switch mornings with Greek yogurt iced coffee, or serve the tea beside kiwi lime jam.
Ingredient and Storage Safety
Chamomile may not suit everyone. Avoid it if a clinician has told you to avoid chamomile or related plants, and check packaged-tea directions when pregnant, nursing, taking medication, or managing allergies.
Cold brewing provides no heat kill step. USDA recommends holding cold perishable items at 40°F or below and limiting room-temperature exposure to 2 hours, or 1 hour above 90°F.
- Use within 24 hours.
- Do not reuse steeped botanicals.
- Discard cloudy, fizzy, or unusual-smelling tea.
- Use clean potable-water ice.
Balance the Botanicals
Chamomile should remain the main aroma, with lavender as a quiet background note. Measuring dried flowers prevents the mixture from becoming harsh or perfume-like.
Lemon peel adds fragrant oil without the acidity of a large juice addition. Remove the white pith when cutting strips because it can taste bitter.
- Use a dry measuring spoon.
- Keep essential oils out of the drink.
- Do not crush tea bags.
- Strain through a fine, clean sieve.
Serving Variations
- Add one fresh lemon wheel.
- Serve in a pre-chilled glass.
- Dilute with cold water if strong.
- Keep garnish separate during storage.
If serving several people, pour small portions and replenish them from the refrigerator. Do not return leftover tea or melted ice from drinking glasses to the clean storage pitcher.
Use a fresh glass and clean ice scoop for every refill. Label the pitcher clearly with its exact preparation time.
Frequently Asked Questions
Can I add more lavender?
Start with the measured amount. Extra lavender quickly dominates chamomile and may taste soapy.
Can I steep overnight?
Six hours is sufficient. Strain at that point and keep the finished tea refrigerated.