Best Chai Ice Tea Recipes
CHAI ICE TEA
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.
CREAMY CHAI ICE TEA
Summer. Did you notice the word is only one letter away from 'simmer'? I know it gets really hot and humid in some areas, but no matter where you live a favorite drink in the summertime is iced tea. I thought you might enjoy a new recipe to make that refreshing, cool drink. One of my favorites is iced Chai tea. Here's a creamy,...
Provided by Yvonne Condit
Categories Other Drinks
Time 10m
Number Of Ingredients 7
Steps:
- 1. Boil the water and steep tea bags with cardamom for 5 minutes. Strain out tea bags and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tbs sugar, 1 tsp cinnamon and 1/4 cup of milk.
- 2. Now before you tell me I should have used Chai tea bags, let me say that true chai tea is made from black teas with aromatic spices added to it. There are different variations of the spices used, and this is just one of many recipes. I hope you enjoy it.
CHAI TEA ICE CREAM
My husband and I love chai tea and decided to try making chai tea ice cream. We used Indian black tea and masala spices, but decided to add some of our own spices to increase the intensity of the flavor.
Provided by Kimberly G
Categories World Cuisine Recipes Asian Indian
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
- Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 65.5 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 17.5 g, Sodium 52.2 mg, Sugar 60 g
CHAI TEA ICE-CREAM
I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.
Provided by alankeery
Time 25m
Yield Makes 1.2 litres
Number Of Ingredients 0
Steps:
- Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
- Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
- On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
- Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
- 15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.
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