Ingredients:

  • 1 tsp assam tea leaves (50ml tea)
  • few drops of vanilla extract
  • 25ml lemon juice
  • 3 tsp maple syrup
  • 1 tbsp egg white
  • ice
  • 10ml pomegranate juice

Instructions:

1. Pour 150ml boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla extract and leave to cool. 

2. Pour the lemon juice, maple syrup and 50ml of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it, then add 1 tbsp to the shaker. Shake well until the mixture is frothy. Add a good handful of ice and shake again. 

3. Double strain into a glass filled with ice. Top up the pomegranate juice with water to make 20ml, then slowly pour into the glass. Let it settle for a moment – the juice will float just underneath the egg white foam.

This recipe is sourced from BBC Good Food

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