Iced Cape Chai Latte

teas.co.uk · 15 min · Serves 1

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

1. 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.
2. Lift out the bags, pressing each firmly against the side to get every drop, and discard.
3. Cool the jug in the freezer for fifteen minutes. Pouring hot concentrate over ice would melt it too fast and water the drink down.
4. Fill a tall glass to the top with ice cubes.
5. Pour about 150ml of the cooled concentrate over the ice; it will sit in a deep red layer at the bottom.
6. Add the maple syrup and stir gently with the cinnamon stick to dissolve it into the chai.
7. 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.
8. Give it a gentle stir with the cinnamon stick, just enough to swirl the two together into a soft cafe au lait colour.
9. Dust the top with a little ground cinnamon and slip an orange slice onto the rim if you like.
10. Serve at once with the cinnamon stick as a stirrer. It holds its strength for about ten minutes before the ice softens the chai.

Recipe: https://teas.co.uk/recipes/iced tea/iced cape chai latte/