This thick and cool drink was blended as an indulgence when the idea of a creamy tea was desirable, but the mercury was breaking 30 C. The resulting recipe was therefore born.
- Water 400 ml
- Cinnamon Tea Bag 1 or Chai Tea Bag 1
- Ground Cinnamon 1 tsp rounded
- Double Cream 200 ml
- Stevia 2 Tbs
- Ice 2 cups
Bring the water to a boil in a medium saucepan, then stir in the sweetener and cinnamon. Stir until dissolved. Reduce the heat, and then steep the tea bag in the mixture for 5 to 10 minutes. Remove the teabag, and cover the pan and allow to cool.
When the mixture is room temperature add the ice to a blender, and pour the tea over the ice. Add the cream and blitz for one minute. Serve is large glass.