Iced Ginger Chai

teas.co.uk · 15 min · Serves 1

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

1. Chill a tall glass in the freezer.
2. Pour the milk and water into a small saucepan with the ginger coins and crushed cardamom.
3. Bring to a soft simmer, then drop in the chai bags, lower the heat and simmer gently for six minutes, stirring now and then.
4. Stir the brown sugar in for the last minute, until dissolved.
5. Lift the bags out without pressing, then strain the chai into a jug.
6. Cool the jug down fully, standing it in cold water to speed it up.
7. Pack the chilled glass with ice and pour the cold ginger chai over.
8. Lay a couple of lime slices on top and serve with a straw.
9. Tip: brew a double batch and keep the chilled chai base in the fridge for a day or two, ready to pour over ice.

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