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- Level: Easy
- Total: 4 hr 30 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 49 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 94 mg
- Level: Easy
- Total: 4 hr 30 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 49 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 94 mg
Ingredients
Directions
- Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool.
- Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea.
- When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired.
