Prep Time::5 mins
Cook Time::5 mins
Chill Time:: 1 hr
Stand Time::10 mins
Total Time:: 1 hr 20 mins
Servings::4 to 6
Yield::4 cups
Ingredients
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4 1/4 cups water
4 cardamom pods
3 whole star anise
3 whole cloves
1/8 teaspoon ground cinnamon
1/2 teaspoon tamarind paste (optional)
1/3 cup white sugar, or to taste
5 bags rooibos tea
2 bags black tea
3/4 cup coconut milk, blended smooth
Directions
Add water to a saucepan, and place over medium-high heat.
Crush cardamom pods with mortar and pestle or flat of a knife. Add cardamom, star anise, cloves, cinnamon, and tamarind to the saucepan, and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
Add tea bags; stir to combine. As soon as water returns to a simmer, turn off heat, and steep for 5 minutes.
Stir in sugar, and let stand 5 minutes more. Strain into a container, squeezing tea bags thoroughly. Wrap container and refrigerate until very cold, about 1 hour.
To serve, fill a tall glass with ice. Pour in tea; top with a generous splash of coconut milk.
John Mitzewich