We are in the middle of our little league baseball tourney (presently in quarterfinals) and play tonight to see if we can advance to the semis. My older son has been playing first base while the little one is bat boy.
We have had much fun, though it is getting quite competitive and the team we are playing tonight (the Nationals) is known as the meanest in the league. We have played them twice and lost both times so this is our chance to make a comeback. If you are hanging on the edge of your seat with baited breath, then sign up for my twitter –I generally leave tweets of our scores over there.
Summer is not only perfect for baseball, it is a great time for iced tea. While I generally salivate at the thought of Thai iced tea, I have not actually had the privilege of consuming one. This sweet, thick gooey drink usually consists of black tea, sugar and condensed milk (more sugar). Since I don’t do caffeine, sugar or dairy, it hasn’t been my drink of choice.
Now though, after seeing friends drink this sweet treat and reading all about it, I think what I have come up with is a decent approximation of this delightful drink.
2 tablespoons loose rooibos tea
2 cups boiling water
¼ teaspoon almond extract
1 tablespoon agave nectar or honey
12 drops stevia
10-12 ice cubes
½ cup cashew milk
- Place loose tea in a 2 cup measuring cup
- Pour hot water over tea, add almond extract, agave, stevia and steep for 15 minutes
- Place ice cubes in 2 large glasses
- Strain tea into glasses
- Pour in cashew milk
Thai iced tea makes an ideal dessert drink for summer as it is both cool and satiating. The boys and I have been making a lot of these lately after dinner. My little one uses heavy cream in place of the cashew milk, though the older one and I make ours using the recipe above. Either way, enjoy!
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