I’ve always loved jasmine green tea served with a little honey and cream. So well balanced-smooth, sweet, and slightly bitter. It’s been pretty hot around here the last few weeks, so I’ve started to take my tea iced. In a sudden inspiration, I made that same creamy jasmine combination iced. I loved it! I only wish that I could buy this at some coffee shop when out and about, because it’s delicious. I guess I will have to content myself with the more frugal choice of making it myself and bringing it with me. I made mine with coconut milk instead of cream, but you could certainly use cream or half and half.
It was the perfect pick me up during a busy and sad time for our family. Thanks for all of the well wishes we’ve received from you all. We are doing well, though sad and grieving. We know that Sono’s loss will continue to manifest itself in different ways in the years to come. We still have some family in the area for the next few days and will be busy doing things with them, but after that we are looking forward to, and hoping for a little more stability in our schedules and lives.
And I am very much looking forward to being able to cook for myself and our little family. The last 6 weeks or so we have been sharing meals with the extended family and eating out more often then we prefer. I have a few new recipe ideas to try out this week that will probably end up on the blog! (A few of which are for the For the Love of Food and Books series).
Meanwhile, enjoy this cold drink.
This is lightly sweetened, you can leave unsweetened or make sweeter according to your desire. Instead of honey you can also use stevia. Serves about 4.
- 4 jasmine green tea bags (or equivalent in loose tea)
2 cups of hot water
2 tablespoons honey
1/2 cup of full fat coconut milk (unsweetened)
2 cups of cold water
Plenty of ice
In a temperature appropriate container, steep the tea in 2 cups of hot water for ten minutes. Remove the tea bags from the water. Dissolve the honey in the hot water and then add the 2 cups of cold water and the coconut milk. Serve over plenty of ice.