Jo graced us with her exquisitely delicious recipe for hot chai tea, using the coconut milk beverage from So Delicious – and boy, if there was never a more aptly named company! Anyway, as much as I love a hot chai in the morning or afternoon, sometimes you want a cool refreshing tea in the evenings. Instead of risking the caffeine keeping you awake, use a naturally caffeine-free tea (and a change from herbal)…our wonderful friend, Rooibus. I like drinking rooibus as my nighttime tea, to keep my taste buds on their toes from chamomile and valerian. But wait, it’s summertime and oh so hot….I don’t want hot tea to make me warmer… I say, go ahead and enjoy your Rooibus Chai…iced! I’ve scaled up Jo’s recipe so you can have a stock in the fridge sitting right next to your So Delicious Coconut Milk Beverage, for chilled chai on demand. I would recommend keeping them separate until just before drinking, to keep things on the fresher side of life. This recipe makes about 1.5 qts of tea to be used with 1-1.5 qts CM beverage. Of course, I’m just quenching my own thirst, so if you’ve got more mouths to fill..you could double it.
12-16 tsp rooibus
6 C (1.5 qts) boiling water
3-4 2-inch cin sticks
14-16 whole cloves (for anti-clovites, use 10-12)
2 tsp cardamom
1/2 tsp nutmeg
2 vanilla beans, split down center (or 3-4 tsp vanilla extract)
8 TBSP (1/2 C) agave
1. Boil freshly drawn water as you would for any tea. Place tea and spices in a pitcher/container, preferably lidded or one that’s flat that you could place a plate on top of to cover while steeping. Pour boiling water over the awaiting tea and spices, steep covered 5 minutes. **Alternatively you can place tea, spices, and freshly drawn cold water in the sun for 3 hours. I’ve tested both, and they come out equally delicious.
2. Strain into another pitcher/container for storage in the fridge. When ready to enjoy, mix either 50:50 or 75:25 of Chai:CM beverage (depending on how creamy you like your chai).