Earl Grey Chai Float

Add a modern twist to traditional chai tea with ice cream.

Western

Pandan Syrup
- In a saucepan, add in 1 cup of water, 2 cups water and pandan leaves. Stir the mixture gently until most of the sugar has dissolved on low heat.
- Add the remainder sugar and stir until it is completely dissolved.
- Set aside to cool and remove pandan leaves before storing.
Assembly
- In a saucepan, bring the water to a boil and add in all the spices and let it boil for 2 minutes.
- Add in the Sir Thomas Lipton Earl Grey Black Tea tea bags and boil for another 2 minutes. Remove from heat, let it steep for 1 minute before remove the Sir Thomas Lipton Earl Grey Black Tea tea bags.
- Strain the spices when the Sir Thomas Lipton Earl Grey Black Tea tea mixture has cooled, leave to chill in the refrigerator.
- Pour the chilled chai tea mixture into glasses and top it with vanilla ice cream and syrup to taste.
Chef tips: For a more intense flavour, let the tea bags steep for another 5 minutes.