Ingredients
| 90ml Earl Grey tea concentrate (made by infusing 1 teaspoon tea leaves in 1 cup of cold water overnight) | |
| 30ml Asian spice (we used Ecology & Co) | |
| 30ml orgeat & hazelnut syrup (we use Crawley's) | |
| 30ml coconut cream | |
| coconut chips and edible flower, to garnish |
View the recipe collection here
Instructions
| 1. | Stir tea, spice and syrup together with ice in a mixing glass for 15-20 seconds until well combined and chilled. |
| 2. | Transfer to a rock glass half-filled with ice. |
| 3. | Layer coconut cream on top of mixture; pour it slowly and carefully so it settles on top. |
| 4. | Garnish with coconut chips and an edible flower. |
Food by Harmeet Singh Nanda / Drinks by Jebil Jacob Raju / Photography Jason Creaghan
Leave a Reply