How to Make Sugar-Free Iced Tea: A Refreshing Guilt-Free Sip!

If you’re a big iced tea lover like me, but also trying not to miss your fitness goals, this one’s for you.

As someone who’s mildly lactose intolerant, I’ve always found iced tea to be much kinder to my gut than regular chai. Don’t get me wrong — I’ve been a chai lover all my life. But over the past few years, especially as I inch closer to turning 30, I’ve noticed so many changes in my body. The biggest one? A painfully slow metabolism.

I tried it all — consistent workouts, diet control, better sleep, you name it. But nothing seemed to work. That’s when I decided to take sugar out of the equation and switch to stevia and sugar-free alternatives.

And honestly? It worked wonders.

Now, while no sugar substitute can truly match that old-school sweetness of sugar, I’ve grown to appreciate stevia for what it is — a cleaner, lighter, and metabolism-friendly way to enjoy my favorite drinks. I’ve experimented with a few recipes, and here’s my go-to sugar-free iced tea that I actually look forward to every day.

Ingredients:

• 2 cups of water

• 2 green tea bags (or black/herbal tea — whatever suits your mood!)

• ½ teaspoon stevia powder (or 3–4 drops liquid stevia – adjust to taste)

• Ice cubes

• A few mint leaves

• 1–2 lemon slices

• Optional: a tiny pinch of pink salt or a splash of fresh fruit juice for that fancy twist

How I Make It:

1. Boil & Brew:
Bring 2 cups of water to a boil. Remove from heat and dip in the tea bags. I let them steep for about 5–7 minutes, depending on how strong I want it.

2. Add Sweetener:
Once steeped, I stir in the stevia. I usually go for a mild sweetness, but you can definitely adjust it to your preference.

3. Cool Down:
Let the tea come to room temperature, then refrigerate it for about an hour. I usually make a bigger batch in advance and store it for up to 2–3 days.

4. Serve & Sip:
Pour the chilled tea over a glass full of ice. Add mint leaves and lemon slices — they add freshness and a natural zing. Sometimes, I even throw in a slice of cucumber or a few pomegranate seeds for that fancy café vibe.