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)
- 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.
- While the tea is brewing, add 1 tablespoon of honey per two cups of tea, or two taste.
- After the tea is brewed, pour it into a glass pitcher with ice to cool, if necessary.
- Fill a glass ¼ or ⅓ with milk. Add ¼ teaspoon of cinnamon (or as much as desired), and a pinch of nutmeg. Stir thoroughly with the milk.
- Fill the rest of the glass with ice and cold tea, and stir.