Josephine Moon’s Rose Iced Chai

If you’ve read The Tea Chest, you’ll know that I love chai!

This is perfect for a sultry summer’s day. It’s a chilly iced tea that’s full to the brim with deliciousness.

 

2 heaped dessert spoons loose leaf Masala chai (or good quality teabags) (or use a spice chai with no black tea if you are caffeine free)
Sweetener (e.g. sugar or honey), if you choose
2 Tbs dried rose flowers (or petals), plus extra for serving
3 tsp rosewater
Fresh lime, optional (some people are not a fan of lime juice but I love it!)
Plenty of ice

  1. Brew your chai: two heaped dessert spoons to one litre of water. Pour into a glass jug (or similar) that can go into the fridge.
  2. Add your sweetener of choice (if using) and stir until dissolved. Allow it to cool until warm.
  3. Add your dried rose flowers or petals and allow to steep in the fridge, 2-4 hours, then remove flowers/petals.
  4. Add the rose water.
  5. Now taste the brew. It will likely be very strong—it’s supposed to be! This will become your base brew.
  6. Mix half quantity of brew to half quantity of water as a guide (but feel free to adjust to your taste).
  7. Add freshly squeezed lime juice to taste (if using) and plenty of ice.
  8. Top with either fresh (spray free!) rose petals from your garden or more dried flowers.
  9. Enjoy!

Tip: Use sparkling water here for extra pizazz.
Note: You can buy edible rose flowers and petals online or in many organic/wholefood shops or from spice merchants. Rosewater can be bought off the shelf in your supermarket.

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