Exact quantities, then the method.
Chai is not just a winter drink. Brewed strong with extra fresh ginger and cardamom, then cooled and poured over ice, it makes a cracking summer cooler. The milk gives it body, the ginger keeps its heat even over ice, and a slice or two of fresh lime on top cuts cleanly through the richness. Brew it double-strength so it does not turn watery as the ice melts.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Ginger Chai recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-ginger-chai/
Worth making a jug of the chai base ahead and keeping it cold in the fridge.
You'll need
- 2 Tea India Ginger Chai tea bags
- 200ml whole milk
- 100ml freshly drawn water
- 4 extra fresh ginger root coins, peeled and sliced 3mm thick (about 30g)
- 3 green cardamom pods, gently crushed
- 1 tablespoon of soft light brown sugar
- 2 thin slices of fresh lime, for the surface
- 1 tall 400ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tall glass (about 250g)
- 1 small fine-mesh tea strainer
- 1 small heavy-based saucepan
Method
- Chill a tall glass in the freezer.
- Pour the milk and water into a small saucepan with the ginger coins and crushed cardamom.
- Bring to a soft simmer, then drop in the chai bags, lower the heat and simmer gently for six minutes, stirring now and then.
- Stir the brown sugar in for the last minute, until dissolved.
- Lift the bags out without pressing, then strain the chai into a jug.
- Cool the jug down fully, standing it in cold water to speed it up.
- Pack the chilled glass with ice and pour the cold ginger chai over.
- Lay a couple of lime slices on top and serve with a straw.
- Tip: brew a double batch and keep the chilled chai base in the fridge for a day or two, ready to pour over ice.
The tea it is made with, and what to make next.
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Brewed with: Tea India Ginger Chai, 40 Tea Bags 100g
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