Turn this ‘hot’ favourite into a refreshing cold beverage by making jelly cubes out of brewed tea and serving them with sweetened milk
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 112 |
| Fat | 2g |
| Saturates | 1g |
| Protein | 5g |
| Carbs | 19g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the gelatine and 3 tbsp of water in a small bowl. Set aside for 5 minutes, or until the water has absorbed.
In a small pot, combine the rest of the water, tea bag, cardamom, cinnamon and sugar. Place over a medium heat and bring to a boil. Lower the heat and simmer for 5 minutes.
Remove from the heat and strain the liquid to remove the spices.
Whisk in the gelatine and strain into a shallow dish. Refrigerate for 4 hours or overnight.
To make the sweetener, combine the evaporated milk with the condensed milk in a small bowl and whisk. Place in the fridge to chill.
Using a sharp knife, cut the tea jelly into cubes inside the dish.
Scoop the cubes into 4 glasses and pour over the sweet milk.
Serve cold.
