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A summertime favorite.
With the warmer months rolling in, teas and other cold drinks are popping up everywhere. Down here in the south, sweet tea is served year-round, but it also comes out in full-force once May appears.
However, I am not a fan of southern sweet teas for one main reason: sugar. Southerners loooove their sugar. But I don’t! While I do prefer my teas slightly sweetened, I use honey to do that instead of gobs and gobs of genetically modified and ultra-refined white sugars.
If you’re on the lookout for non-tea healthy summer weather drinks, here are a few of my favorites…
- Iced Coconut Matcha Latte
- Homemade Mango Soda
- Spiced Apple Kombucha
- Fizzy Ginger Lemonade
- Elderberry Kefir
- Frozen Hot Chocolate
An oldie, but goodie.
I originally came up with this Iced Raspberry Leaf Chia Tea recipe yeeeeears ago when I first started blogging. I was just figuring out which foods my body could tolerate (it’s an ongoing discovery) and chia seeds were on my list to try out. They were new on the health-food scene, and so I studied up on their nutritional benefits before I decided to take the plunge and try them myself. Come to find out, those tiny little seeds are a nutritional powerhouse!
If you’re not into chia seeds (or frog eggs, as my daughter calls them), you really should be! They’re high in anti-oxidants, omega 3’s, fiber, and protein, as well as being a wonderful source of calcium, potassium, and magnesium!
Not only does this raspberry leaf chia tea pass on the great benefits of the chia, but it also packs a wonderful dose of girl power from the raspberry leaf. Yes raspberry leaf is known the world over as a pregnancy aid, PMS and menopause soother, and natural fertility booster! Plus it’s full of magnesium, potassium, iron, calcium, and vitamins B, A, C, and E.
Along with the raspberry, I love throwing in nettle leaf, too. If you’re wondering why on earth I would put stinging nettle in a drink, don’t worry, it won’t sting you once it’s dried! Nettle is rich in vitamins A, B, C, D, and K, and has more calcium and magnesium than most leafy greens. It’s also great for those of us who suffer from seasonal allergies, inflammation, and eczema.
With all those amazing benefits, what are you waiting for? Mix yourself up a batch of this delicious and nutritious Ice Raspberry Leaf Chia Tea!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Iced Raspberry Leaf Chia Tea
Free of grain, gluten, eggs, dairy, and refined sugar.
- 1 quart filtered water
- 2 heaping T. raspberry leaf
- 1 t. nettle leaf
- 2-3 T. chia seeds
- 1+ T. honey, if desired (use local for added allergy benefits!)
Bring water to a boil, then remove from heat and add in teas.
Steep until water is cooled, then pour through a strainer into a pitcher. Stir in honey, if using.
Refrigerate until completely chilled.
Stir in chia seeds. Cover tightly and shake every 30 seconds or so for about 3 minutes so that the seeds don’t cump.
Pour into glass cup over ice and enjoy!
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