A Taste of the USA: Top 10 Popular Cuisines in America (2)

88 Delicious Recipes from Top US Cuisines

There are many different types of cuisine within the United States, as the country has a rich and diverse culinary history. Here are a few things to consider when talking about American cuisine:

  1. Regional differences: Cuisine in the United States can vary greatly depending on the region. For example, southern cuisine is known for dishes like fried chicken and biscuits, while Pacific Northwest cuisine is known for seafood dishes like salmon.
  2. Ethnic influences: Many American dishes have been influenced by immigrant populations, such as Chinese-American dishes like chop suey and Italian-American dishes like spaghetti and meatballs.
  3. Popular ingredients: American cuisine often incorporates ingredients that are widely available in the United States, such as beef, chicken, corn, and potatoes.
  4. Classic dishes: Some dishes that are considered to be classic American cuisine include hamburgers, hot dogs, apple pie, and chicken pot pie.
  5. Health and diet: In recent years, there has been a trend towards healthier eating in the United States, and many American recipes reflect this trend by using fresh, whole ingredients and emphasizing plant-based proteins.

Here is a list of some of the most popular cuisines in the United States:

  1. Mexican
  2. Native American
  3. Italian
  4. Chinese
  5. French
  6. Southern
  7. Indian
  8. Spanish
  9. Thai
  10. Japanese

Welcome to our collection of 88 recipes for national dishes in American cuisine! In this cookbook, we will take you on a culinary journey through the diverse flavors and traditions of the United States. From classic comfort foods like mac and cheese and apple pie, to regional specialties like Tex-Mex tacos and Southern fried chicken, there is something for everyone in this collection.

In addition to dishes that are truly American, we have also included recipes for popular international cuisines that have been embraced by American palates. For example, you will find recipes for Chinese egg rolls, Italian spaghetti and meatballs, and Mexican enchiladas.

So whether you are looking to try something new or want to recreate your favorite dishes at home, we hope you find inspiration in these 88 recipes for national dishes in American cuisine. Happy cooking!

From Croissants to Coq au Vin: French Food in the US

French cuisine has had a significant influence on American cuisine, and many dishes that are popular in the United States today have their roots in French cooking. Some examples of French-American dishes include:

  • Croissants
  • Quiche Lorraine
  • Crepes
  • Croque Monsieur
  • Coq au Vin
  • Beef Wellington
  • Escargot
  • Baked Brie
  • French Onion Soup

These dishes are often adapted to suit the tastes of the American market and may differ somewhat from their traditional counterparts. Many French-American dishes also feature butter, cream, and cheese, as these ingredients are commonly used in French cooking.

In addition to the dishes mentioned above, French cuisine has also had a significant influence on fine dining and haute cuisine in the United States. French culinary techniques, such as sauteing, braising, and deglazing, have become integral parts of American culinary culture.

French pastries and desserts, such as macarons, eclairs, and croquembouche, are also popular in the United States.

French wine and Champagne are also popular in the United States, and French-style cafes and bistros can be found in many cities across the country.

Overall, French cuisine has had a lasting impact on the culinary landscape of the United States, and many classic American dishes have their roots in French cooking.

Croissants

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/4 teaspoons instant yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, at room temperature

Instructions:

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and yeast. With the mixer on low speed, add the warm milk and mix until the dough comes together.
  2. Increase the speed to medium and mix for 5-7 minutes, or until the dough is smooth and elastic. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
  3. Punch down the dough and roll it out on a lightly floured surface into a 20×12-inch rectangle.
  4. Spread the butter over the top two-thirds of the dough, leaving a 1-inch border around the edges. Fold the bottom third of the dough up and the top third of the dough down, like a letter. Roll the dough out again into a 20×12-inch rectangle and fold it in thirds again. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  5. Roll the dough out again into a 20×12-inch rectangle and fold it in thirds. Cover the dough with plastic wrap and refrigerate for an additional 30 minutes.
  6. Preheat your oven to 400°F (200°C).
  7. Roll the dough out into a 20×12-inch rectangle and cut it into 12 triangles. Roll each triangle up from the wide end to the point, forming a croissant shape.
  8. Place the croissants on a baking sheet lined with parchment paper. Cover the croissants with a damp towel and let them rise for 30 minutes.
  9. Brush the croissants with an egg wash (1 egg beaten with 1 tablespoon water).
  10. Bake the croissants for 20-25 minutes, or until they are golden brown.
  11. Let the croissants cool for a few minutes before serving.

Quiche Lorraine

Ingredients:

  • 1 store-bought pie crust or homemade pie crust
  • 4 slices bacon, diced
  • 1 small onion, diced
  • 1 1/2 cups shredded Swiss cheese
  • 3 eggs
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Press the pie crust into a 9-inch pie dish.
  3. In a small skillet, cook the bacon over medium heat until it is crispy. Remove the bacon from the skillet and drain on a paper towel.
  4. In the same skillet, cook the onion until it is softened.
  5. Spread the bacon and onion over the bottom of the pie crust. Sprinkle the cheese over the top.
  6. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the bacon, onion, and cheese.
  7. Bake the quiche for 30-35 minutes, or until the filling is set and the crust is golden brown.
  8. Let the quiche cool for a few minutes before slicing and serving.

French crepes

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Instructions:

  1. In a medium bowl, whisk together the flour, eggs, milk, water, and salt until the mixture is smooth. Stir in the melted butter.
  2. Heat a large nonstick skillet over medium heat. Lightly coat the skillet with cooking spray.
  3. Pour about 1/4 cup of the crepe batter into the skillet, tilting the skillet to spread the batter evenly. Cook the crepe for 1-2 minutes, or until the bottom is lightly browned. Carefully flip the crepe and cook for an additional 1-2 minutes, or until the other side is lightly browned. Repeat with the remaining batter.
  4. Serve the crepes hot, with your choice of toppings such as fruit, whipped cream, chocolate sauce, or powdered sugar.

Croque Monsieur

Ingredients:

  • 4 slices sandwich bread
  • 4 tablespoons butter, softened
  • 4 slices ham
  • 4 slices Gruyere or Swiss cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grated Parmesan cheese

Instructions:

  1. Preheat your broiler.
  2. Spread the butter on one side of each slice of bread. Place the bread, buttered-side down, on a baking sheet.
  3. Top two of the slices with the ham and cheese. Place the remaining slices of bread, buttered-side up, on top of the cheese.
  4. Broil the sandwiches for 2-3 minutes, or until the cheese is melted and the bread is toasted.
  5. Spread the Dijon mustard on the top slice of bread of each sandwich. Sprinkle the Parmesan cheese over the top.
  6. Broil the sandwiches for an additional 1-2 minutes, or until the Parmesan cheese is melted and bubbly.
  7. Cut the sandwiches in half and serve.

Coq au Vin

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 pound bacon, diced
  • 1/2 pound cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley

Instructions:

  1. Heat the olive oil in a large, heavy pot over medium-high heat. Season the chicken pieces with salt and pepper and add them to the pot. Cook the chicken for 2-3 minutes, or until it is browned on all sides.
  2. Add the onion, garlic, bacon, and mushrooms to the pot. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  3. Sprinkle the flour over the mixture and cook for an additional 1-2 minutes, stirring constantly.
  4. Add the red wine, chicken broth, tomato paste, thyme, and bay leaf to the pot. Bring the mixture to a boil and then reduce the heat to a simmer.
  5. Simmer the Coq au Vin for 45-60 minutes, or until the chicken is tender.
  6. Remove the bay leaf and discard. Stir in the chopped parsley.
  7. Serve the Coq au Vin hot, with crusty bread or mashed potatoes on the side.

Beef Wellington

Ingredients:

  • 1 (2-pound) beef tenderloin
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 pound mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 pound puff pastry, thawed
  • 1 egg, beaten

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Season the beef tenderloin with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the beef and sear it on all sides until it is browned. Remove the beef from the skillet and let it cool.
  3. In the same skillet, melt the butter. Add the mushrooms, onion, and garlic and cook until the vegetables are softened. Stir in the red wine, beef broth, heavy cream, and Worcestershire sauce. Bring the mixture to a boil and simmer for 5 minutes, or until the sauce has reduced and thickened. Stir in the parsley and thyme.
  4. On a lightly floured surface, roll out the puff pastry into a large rectangle. Place the beef in the center of the pastry and top it with the mushroom mixture. Brush the edges of the pastry with the beaten egg. Fold the pastry up and around the beef, sealing the edges.
  5. Place the beef Wellington on a baking sheet and brush it with the remaining beaten egg.
  6. Bake the beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 145°F (63°C) for medium-rare.
  7. Let the beef Wellington rest for 10 minutes before slicing and serving

Escargot

Ingredients:

  • 1 (14.75-ounce) can snails, drained and rinsed
  • 4 tablespoons butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • 12 escargot dishes or small ramekins
  • 1/2 cup dry white wine

Instructions:

  1. Preheat the oven to 450°F (230°C).
  2. In a small bowl, mix together the butter, garlic, parsley, salt, and pepper.
  3. Place the snails in the escargot dishes or ramekins. Top each snail with a spoonful of the butter mixture.
  4. Pour the white wine into the bottom of each dish.
  5. Bake the escargot for 8-10 minutes, or until the butter is melted and bubbly.
  6. Serve the escargot hot, with crusty bread for dipping.

Baked Brie

Ingredients:

  • 1 round Brie cheese
  • 2 tablespoons honey
  • 2 tablespoons chopped nuts (such as almonds or pecans)
  • 2 tablespoons dried fruit (such as cranberries or cherries)

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Place the Brie in a small baking dish.
  3. Drizzle the honey over the top of the Brie.
  4. Sprinkle the nuts and dried fruit over the top of the Brie.
  5. Bake the Brie for 8-10 minutes, or until it is soft and gooey.
  6. Serve the Brie hot, with crackers or sliced baguette on the side.

French Onion Soup

Ingredients:

  • 2 tablespoons butter
  • 3 large onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 cup dry white wine
  • 6 cups beef broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper, to taste
  • 8 slices baguette
  • 2 cups shredded Gruyere or Swiss cheese

Instructions:

  1. In a large saucepan, melt the butter over medium heat. Add the onions and sugar and cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes.
  2. Add the white wine to the pan and cook for 2-3 minutes, or until the wine has evaporated.
  3. Stir in the beef broth, bay leaf, and thyme. Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes.
  4. Preheat your broiler.
  5. Discard the bay leaf. Season the soup with salt and pepper.
  6. Ladle the soup into 8 oven-safe bowls. Place a slice of baguette on top of each bowl of soup and sprinkle with the cheese.
  7. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
  8. Let the soup cool for a few minutes before serving. Enjoy!
  9. Note: If you prefer, you can also place the bowls of soup under the broiler for a few minutes until the cheese is melted and bubbly. Just be sure to keep a close eye on the soup to ensure that the cheese does not burn.

From Fried Chicken to Sweet Tea: A Guide to Southern Comfort Food

Southern cuisine is a type of American cuisine that is native to the southern United States. It is a diverse and rich culinary tradition that has been influenced by a variety of cultural and historical factors, including the indigenous peoples of the region, African-American culture, and European immigrants.

Some examples of dishes that are commonly associated with Southern cuisine include:

  • Fried chicken
  • BBQ ribs
  • Biscuits and gravy
  • Grits
  • Cornbread
  • Collard greens
  • Black-eyed peas
  • Macaroni and cheese
  • Sweet tea

Southern cuisine is often known for its hearty, comfort food-style dishes that are rich in flavor and often feature a mix of sweet and savory flavors. Many Southern dishes are also slow-cooked or smoked, which helps to enhance their flavor.

In addition to the dishes mentioned above, Southern cuisine also includes a variety of desserts, such as pecan pie, sweet potato pie, and banana pudding.

Southern cuisine is often considered a unique and integral part of American culture, and it has had a significant influence on the culinary traditions of other regions of the country.

Southern cuisine is also closely tied to the history and culture of the southern United States, and many traditional Southern dishes have their roots in the region’s rich history and diverse cultural influences.

Overall, Southern cuisine is a rich and diverse culinary tradition that is loved and celebrated by people around the world.

Fried chicken

Ingredients:

  • 4 cups vegetable oil, for frying
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable oil, for frying
  • 4 pounds chicken pieces (such as thighs, drumsticks, and wings)

Instructions:

  1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C) on a deep-frying thermometer.
  2. In a large bowl, whisk together the buttermilk and hot sauce.
  3. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
  4. Dip the chicken pieces into the buttermilk mixture, then roll them in the flour mixture to coat.
  5. Carefully place the coated chicken pieces into the hot oil and fry them for 10-12 minutes, or until they are golden brown and cooked through. Use tongs to turn the chicken pieces occasionally to ensure even cooking.
  6. Remove the chicken from the oil and drain on a paper towel.
  7. Let the chicken rest for a few minutes before serving.

BBQ ribs

Ingredients:

  • 3 pounds pork ribs
  • Salt and black pepper, to taste
  • 2 cups BBQ sauce

Instructions:

  1. Preheat your grill to medium heat.
  2. Season the ribs with salt and pepper.
  3. Place the ribs on the grill and cook them for 45 minutes, or until they are tender and cooked through, turning occasionally.
  4. Brush the BBQ sauce over the ribs and continue grilling for an additional 10 minutes, or until the sauce is heated through.
  5. Remove the ribs from the grill and let them rest for a few minutes before slicing and serving. Enjoy!

Note: You can also bake the ribs in the oven at 350°F (180°C) for 1-1 1/2 hours, or until they are tender, brushing them with BBQ sauce during the last 10-15 minutes of cooking.

Biscuits and gravy

Ingredients:

For the Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cubed
  • 3/4 cup milk

For the Gravy:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground sage (optional)
  • 1 pound breakfast sausage, cooked and crumbled

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. To make the biscuits, in a large bowl, whisk together the flour, baking powder, and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.
  3. Make a well in the center of the flour mixture and pour in the milk. Use a fork to stir the dough until it just comes together.
  4. Turn the dough out onto a lightly floured surface and knead it gently a few times. Roll the dough out to about 1/2 inch thickness.
  5. Use a round cutter or a glass to cut the dough into circles. Place the biscuits on the prepared baking sheet.
  6. Bake the biscuits for 12-15 minutes, or until they are golden brown and cooked through.
  7. To make the gravy, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is golden and bubbly.
  8. Gradually pour in the milk, whisking constantly to prevent lumps.
  9. Add the salt, pepper, and ground sage (if using) to the pan. Bring the gravy to a simmer and cook for 2-3 minutes, or until it thickens.
  10. Stir in the cooked and crumbled breakfast sausage.
  11. Serve the gravy over the warm biscuits.

Enjoy your Biscuits and Gravy meal!

Grits

Ingredients:

  • 4 cups water
  • 1 cup grits
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1 cup shredded cheddar cheese (optional)

Instructions:

  1. Bring the water to a boil in a medium saucepan. Stir in the grits and salt.
  2. Reduce the heat to low and cover the saucepan. Cook the grits for 5-7 minutes, or until they are thick and creamy.
  3. Stir in the butter and cheddar cheese, if using, until they are melted and well combined.
  4. Serve the grits hot, with additional butter and cheese on top if desired.

You can also add some variations to this recipe like cheese, bacon or shrimp.

Grits can be served as a side dish or as a base for other dishes such as shrimp and grits or cheese grits casserole.

Cornbread

Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup melted butter or vegetable oil
  • 1/4 cup honey (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Grease a 9-inch square baking pan or a skillet.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, egg, melted butter or oil, and honey (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool for a few minutes before cutting it into squares or wedges.
  8. Serve the cornbread warm, topped with butter or honey if desired.

Collard greens

Ingredients:

  • 1 large bunch collard greens
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup bacon drippings or vegetable oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions:

  1. Rinse the collard greens and remove the thick stems. Chop the leaves into large pieces.
  2. In a large pot or Dutch oven, heat the bacon drippings or vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Stir in the collard greens, a few handfuls at a time, until they are all wilted down.
  4. Pour in the vinegar, sugar, red pepper flakes (if using), and enough water to cover the greens. Bring the mixture to a simmer.
  5. Reduce the heat to low and cover the pot. Cook the collard greens for 45-60 minutes, or until they are tender and flavorful.
  6. Season the greens with salt and pepper to taste.
  7. Serve the collard greens hot, as a side dish or over rice.

This dish is often served with other Southern staples like fried chicken, pulled pork, or cornbread.

You can also add some variations to this recipe like Ham hocks, smoked turkey or smoked sausage.

Black-eyed peas

Ingredients:

  • 1 lb dried black-eyed peas, rinsed and picked over
  • 4 cups of water or chicken stock
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper (optional)
  • 2-3 slices of bacon or 1 tablespoon of bacon grease
  • 1/4 cup of chopped green onions (optional)

Instructions:

  1. In a large pot, combine the black-eyed peas, water or stock, onion, garlic, salt, pepper, paprika, and cayenne pepper (if using).
  2. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for about 1 1/2 to 2 hours, or until the peas are tender.
  3. Meanwhile, in a small skillet, cook the bacon or bacon grease over medium heat until crisp. Remove the bacon from the skillet and crumble it, reserving the bacon grease.
  4. Once the peas are tender, stir in the crumbled bacon and bacon grease.
  5. Let it simmer for a few more minutes to allow the flavors to meld together.
  6. Season with additional salt, pepper, and cayenne pepper to taste.
  7. Serve the black-eyed peas over rice or with cornbread.
  8. Garnish with chopped green onions (if using) before serving.

You can also add ham hocks or smoked turkey legs for extra flavor

Macaroni and cheese

Ingredients:

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 teaspoon dry mustard powder
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs (optional)

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Cook the macaroni according to package directions. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook for 2-3 minutes, or until the mixture is golden and bubbly.
  4. Gradually whisk in the milk, and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce thickens.
  5. Remove the saucepan from the heat, and stir in the cheddar cheese, white cheddar cheese, mustard powder, and salt and pepper. Add the cooked macaroni and stir until well coated.
  6. Transfer the macaroni and cheese to a 9×13 inch baking dish.
  7. Sprinkle the top with panko bread crumbs, if desired.
  8. Bake for 20-25 minutes, or until the top is golden and bubbly.

You can add variations to this recipe, like adding crumbled bacon, jalapeno or herbs like thyme or parsley.

Sweet tea

Ingredients:

  • 1 cup of sugar
  • 8 cups of water
  • 4-6 tea bags (black tea)

Instructions:

  1. In a large pot or heatproof pitcher, bring 8 cups of water to a boil.
  2. Once the water is boiling, add in 1 cup of sugar and stir until it is fully dissolved.
  3. Turn off the heat and add in the 4-6 tea bags. You can use regular black tea or flavored black tea, depending on your preference.
  4. Allow the tea to steep for at least 5 minutes, or longer if you prefer a stronger tea.
  5. Remove the tea bags and let the tea cool to room temperature.
  6. Once cooled, transfer the tea to a pitcher and store in the refrigerator.
  7. Serve over ice with a sprig of mint or lemon if desired.

Sweet tea is commonly served over ice and in Southern USA, it is also a popular drink in summertime as well.

Enjoy your homemade sweet tea!