Iced Chai
A spicy Indian classic. Simmer for 5 minutes 60 cl of water with 40 cl of cow’s milk, 1 tbsp of Assam black tea, 3 green cardamom pods, 1 tsp of grated fresh ginger, 2 cloves, 5 black peppercorns, 1/4 cinnamon stick, 1 pinch of grated nutmeg. Filter, add 5 tbsp of coconut sugar (in organic stores) or agave syrup and place in the refrigerator for 3 hours.
Coconut-mango bubble tea
Something to drink and eat at the same time! Cook 120g black tapioca pearls (purchase on bubble-fever.com or in Asian stores) for 12 minutes. Mix 2 tbsp green tea syrup (Monin), 40cl coconut water, 20cl mango nectar and 10cl coconut milk. Divide the tapioca among 4 large glasses, add a few ice cubes and pour in the mango-coconut juice. Enjoy with a wide-tipped straw.
Cold Caffe Latte
Nothing to heat, just wait! Infuse 60 g of coarsely ground coffee with 70 cl of water and 2 tbsp of brown sugar in the refrigerator for 1 night. Pour gently into a paper filter. Divide into 4 glasses half-filled with ice cubes, add a little milk and enjoy.
Lemonade Fizz
To twist the lemonade. Infuse 15 g of peeled and grated fresh ginger, 1 stick of chopped lemongrass, the seeds of 2 green cardamom pods, the zest and juice of 1 organic lime in 50 cl of boiling water. Filter, leave to cool for 2 hours in the refrigerator and add 50 cl of lemonade when serving.
Almond Milk Iced Chocolate
Decadent and delicious. Heat 20 cl of almond milk with 2 tbsp of unsweetened bitter cocoa. Pour over 200 g of chopped baking chocolate, mix until melted and leave to cool. Pour into a blender with 4 scoops of cocoa sorbet, 30 cl of almond milk and two large glasses of ice cubes.
Mugicha
This Japanese barley “tea” has flavor and zero theine. Toast 4 tbsp of pearl barley (available from organic stores) in a hot frying pan for 8 to 10 minutes. Leave to infuse for 5 minutes in 1 liter of hot water, filter and then place in the refrigerator for 4 hours.
Frozen Pastis
Digestive anise flavors guaranteed to be alcohol-free. Infuse 1 tbsp dried mint, 1 tbsp dried lemon balm, 1 star anise, 1/2 tsp anise seeds, 1/2 tsp fennel seeds, 1 pinch cumin seeds and 1/2 split liquorice stick for 20 minutes in 1 liter of boiling water. Place in the refrigerator for 4 hours before tasting.
