When I was small, I used to sit in the garden in summer with my mum and think she was crazy for drinking tea. Tea in the sun! Sweat dripping down your neck and a hot drink in your mouth… Bleh. No way.
Now, however, I’ve found the perfect balance. When it’s rainy (which it is for the most part of the British summer, cue eye-roll here), I rifle through my tea cupboard – yes, I have a cupboard full of tea – for my freshest blends, and have them hot. This includes vitamin-boosting T Plus tea*, refreshing Garden Mint Twinings tea*, and a late-night favourite, Clipper Sleep Easy Tea. Recently, it’s been soothing me into a deep sleep on week nights, and also comes in cute unbleached bags too.
However, on hot days, I like to chill out with an iced green chai. Since discovering Yogi Tea’s Chai Green tea*, I’ve been trying to find the perfect moment to pair it with, and I’ve come to the conclusion that this is a tea to be drunk cold on a sunny Sunday afternoon.
My recipe allows for brewing a little in advance, but it’s totally worth it! The green tea mellows out the usually powerful chai taste, and when mixed with a lightly creamy plant-based milk, ice, and hint of sugar, it’s a real delight.
You’ll note from the photo that I’ve also spruced things up with a little mint from my garden (how amazing is that, I can grow plants!) but that’s totally optional. I hope you enjoy it as much as I do if you give it a go.
Iced green chai
1 Yogi Tea Chai Green teabag
120ml plant-based milk
1 tsp raw cane sugar
- Boil 250ml water and pour into a cup
- Steep the Yogi Tea Green Chai teabag in the water for around seven minutes
- Remove the bag, and leave the tea to cool, putting in the fridge once cool enough
- Leave in the fridge for 30 minutes, or for however long you want to leave it
- Pour into the mug or glass you want to drink out of, adding the plant-based milk (I opted for oat milk, and Yogi Tea recommend rice milk) and sugar
- Stir, pop in a few ice cubes if you like, and there you have it!