I was recently given recipes for various iced chai to make but felt that steeping black tea for as long as suggested made the tea bitter. I like my recipe below and have tested it favourably at events that I do. The fruit teas make a great substitute to fruit juices packed with sugar.
Recipe works best with Assam Mint, Rooibos Spearmint, or caffeine free fruit teas.
Steep caffeinated teas for 5 to 7 minutes. Caffeine free teas can be steeped overnight and extra sugar brings out the flavour of the rich spices.
Add fresh mint leaves, lemon or ginger for added enriched flavours.
If you don’t add cream, this keeps in the fridge for 3 to 4 days.
Add cream or ice cream only when ready to serve.
Note: If you are diabetic, please do not add the unrefined sugar or the vanilla ice-cream. Stick to full fat cream and stevia or pure monk sugar.
(Makes 4 C iced chai)
2 C hot water
4 tsp Apple Pie or other teas
20 grams unrefined sugar or sweetener to taste (1 tsp per cup)
2 C ice
8 Tbsp cream or 1/2 C vanilla ice cream
Add tea sugar to hot water. Steep or simmer for 20 to 30 minutes. Strain. Pour over 2 C of ice. Add cream or vanilla ice cream.
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Chai Chai x Trudy Ann
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