Tingly Iced Tea

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Tingly Iced Tea

Cooking time:

  • 20 minutes in total
  • 5 minutes of prepping
  • 15 mins of cooking

Serves: 2 quarts


  • 8 tea bags (any type and flavor)
  • 1/8 tsp baking soda
  • 500 ml boiling water
  • 125 g sugar (see author notes)
  • 1.5 L cold water
  • 1 tbsp Vera Mexicana Tingly Habanero Sauce
  • 2 limes, freshly-squeezed


The majority of Mexicans are drinking aguas frescas to cool down in the summer heat, but we also like to mix it up a bit and enjoy a cold glass of iced tea – especially if it’s spiced up with some hot sauce. Try this refreshing drink with sweet tea, lime and a touch of our Tingly Habanero Sauce.


  1. Place the tea bags with the baking soda in a large bowl or container.
  2. Pour the boiling water over the tea bags, cover and steep for 15 minutes.
  3. Take out the tea bags and do not squeeze them!
  4. Pour the tea mixture into a 2-quart pitcher, add the sugar and stir until it's dissolved – you can add more or less sugar based on how sweet you like it.
  5. Add in the cold water, lime juice and the hot sauce – add more or less based on your preference.
  6. Let cool; chill in the refrigerator.
  7. Serve over ice with a couple slices of lime and garnish with mint. Salud!

Author notes

You can use any type of sugar (we used cane sugar) or even substitute with stevia or other sugar substitutes such as honey or syrup.