Friday, 1 July 2011

Iced chai tea

The elusive British summer seems like it’s trying to prove that it really does exist, and at a good time, too. We’re well into Wimbledon season at the moment, and it’s hard not to get caught up in the aces, deuces and set points. I don’t consider myself a tennis fan generally, but I think everyone crosses their fingers for their favourite tennis player during Wimbledon.

But, I do feel a little bad for them when they have to play in the beating sun and it’s over 90F/30C out. Monday was a particular scorcher – it was hard enough to do anything more strenuous than get up to turn the fan on, never mind chase a bright yellow ball around a white-lined lawn.

While I do know quite a few Brits who are happy to drink a hot cup of tea on a day like that, it’s something I’ve never been able to adopt. Instead, I brewed up some ice tea one morning in the anticipation of needing it by the afternoon. While mixing it later, I created this chai version…

(Notice our tomato plant forest in the background)

Black tea (I used Earl Grey)

  1. Brew some strong black tea, using hot water in a teapot or cold water in a jug that’s kept in the fridge – make only as much as you will need, as it’s not recommended to keep homemade ice tea more than a day. Use at least triple the number of teabags you would normally. Brew hot tea for at least three hours, and cold tea for at least six hours, or to taste.
  2. While the tea is brewing, add 1 tablespoon of honey per two cups of tea, or two taste.
  3. After the tea is brewed, pour it into a glass pitcher with ice to cool, if necessary.
  4. Fill a glass ¼ or with milk. Add ¼ teaspoon of cinnamon (or as much as desired), and a pinch of nutmeg. Stir thoroughly with the milk.
  5. Fill the rest of the glass with ice and cold tea, and stir. 

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