Earl Grey Chai Float
Add a modern twist to traditional chai tea with ice cream.
Ingredients
Pandan Syrup
-
Pandan Leaf (Screwpine Leaf), knotted 6 pc
-
Sugar 4 cup
-
Water 2 cup
Assembly
-
Water 2 cup
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Cinnamon Stick 1 pc
-
Star Anise (small) 1 pc
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Green Cardamom Pod, slightly opened 3 pc
-
Cloves 2 pc
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Vanilla Ice Cream
-
Pandan Syrup (to taste)
Preparation
-
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.
