Earl Grey Chai Float
Add a modern twist to traditional chai tea with ice cream.
Western
Ingredients
Earl Grey Chai Float
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Pandan Syrup
Pandan Leaf (Screwpine Leaf), knotted
/pc
6.0 pc
0%
Sugar
/cup
4.0 cup
0%
Water
/cup
2.0 cup
0%
Assembly
Sir Thomas Lipton Earl Grey Envelope Teabags 2g
/pc
3.0 pc
0%
Cinnamon Stick
/pc
1.0 pc
0%
Star Anise (small)
/pc
1.0 pc
0%
Green Cardamom Pod, slightly opened
/pc
3.0 pc
0%
Cloves
/pc
2.0 pc
0%
Vanilla Ice Cream
/g
0.0 g
0%
Pandan Syrup (to taste)
/ml
0.0 ml
0%
/
Pandan Syrup
-
Pandan Leaf (Screwpine Leaf), knotted 6.0 pc
-
Sugar 4.0 cup
-
Water 2.0 cup
Assembly
-
Sir Thomas Lipton Earl Grey Envelope Teabags 2g 3.0 pc
-
Cinnamon Stick 1.0 pc
-
Star Anise (small) 1.0 pc
-
Green Cardamom Pod, slightly opened 3.0 pc
-
Cloves 2.0 pc
-
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.
