Exact quantities, then the method.
An iced version of the Cape Chai latte, for warm weather. The trick with any iced latte is to brew the tea stronger than usual, because the ice and cold milk will dilute it; here that means three Cape Chai Rooibos bags steeped long and hard, then cooled right down before it goes near the glass.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Cape Chai Latte recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-cape-chai-latte/
Poured over ice and topped with cold milk, it settles into soft layers of red chai and white milk before you stir it together with a cinnamon stick. It is caffeine-free, so it suits an afternoon when an iced Coffee would be one caffeine hit too many. Use whole milk for body, or chilled oat milk to keep it vegan.
You'll need
- 3 Dragonfly Organic Cape Chai Rooibos pyramid bags (extra-strong for the iced drink)
- 200ml freshly drawn water, brought to a true rolling boil
- 200ml cold whole milk (or chilled oat milk for a vegan version)
- 1 tbsp maple syrup or acacia honey
- Plenty of cubed ice
- 1 cinnamon stick, for stirring and garnish
- A small sprinkle of ground cinnamon, for the dust on top
- 1 thin orange slice, for the rim of the glass (optional)
Method
- Brew the concentrate first. Put the three Cape Chai bags in a small heatproof jug, pour over the 200ml of rolling water, cover and steep for a full ten minutes for an extra-strong brew.
- Lift out the bags, pressing each firmly against the side to get every drop, and discard.
- Cool the jug in the freezer for fifteen minutes. Pouring hot concentrate over ice would melt it too fast and water the drink down.
- Fill a tall glass to the top with ice cubes.
- Pour about 150ml of the cooled concentrate over the ice; it will sit in a deep red layer at the bottom.
- Add the maple syrup and stir gently with the cinnamon stick to dissolve it into the chai.
- Pour the cold milk slowly down the side over the back of a spoon, so it settles as a pale layer over the red before sinking through.
- Give it a gentle stir with the cinnamon stick, just enough to swirl the two together into a soft cafe-au-lait colour.
- Dust the top with a little ground cinnamon and slip an orange slice onto the rim if you like.
- Serve at once with the cinnamon stick as a stirrer. It holds its strength for about ten minutes before the ice softens the chai.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Cape Chai Rooibos, 40 Tea Bags 80g
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