Name: Iced Ginger Chai
Total time: 15 min
Yield: Serves 1
Cuisine: British
Ingredients: 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

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.

⏱ 15 min 🍽 Serves 1 📊 Easy 📚 Iced Tea Recipes

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.

What you'll end up with: Cold, milky ginger chai over ice, warm with ginger and cardamom and lifted with a squeeze of lime.

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🛒 Made with this tea

Tea India Ginger Chai, 40 Tea Bags 100g£6.00