Ingredients
Equipment
Method
- Add the 4 1/4 cups of water to a saucepan and place it over medium-high heat.4 1/4 cups water
- Lightly crush the cardamom pods using a mortar and pestle or the flat side of a knife to release their aroma.4 cardamom pods
- Add the crushed cardamom pods, star anise, cloves, ground cinnamon, and optional tamarind paste to the saucepan. Bring the mixture to a simmer.4 cardamom pods, 3 whole star anise, 3 whole cloves, 1/8 teaspoon ground cinnamon, 1/2 teaspoon tamarind paste
- Once simmering, reduce the heat to low and let the spices infuse the water for 5 minutes.
- Add the rooibos and black tea bags to the spiced water, stirring to combine.5 bags rooibos tea, 2 bags black tea
- As soon as the water returns to a simmer, turn off the heat and let the tea steep for 5 minutes.
- Stir in the white sugar until it is completely dissolved. Let the tea mixture stand for an additional 5 minutes off the heat.1/3 cup white sugar
- Strain the tea into a heat-proof container, pressing on the tea bags and spices to extract all the flavor.
- Cover the container and refrigerate until the tea is very cold, for at least 1 hour.
- To serve, fill tall glasses with ice. Pour the chilled spiced tea over the ice, leaving a little room at the top.as needed ice
- Top each glass with a generous splash of smoothly blended coconut milk. Serve immediately.3/4 cup coconut milk
Notes
This tea is intentionally less sweet than traditional versions. Feel free to adjust the sugar to your liking. For the best presentation and to achieve a distinct layer, ensure the tea is very cold before pouring the coconut milk over the top.