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Chilled spice tea
By poisoneyes | March 24, 2008
2 long red chili peppers, halved
2 lemongrass stalks, sliced
1 piece fresh ginger, about 2 inches (5 cm) long, peeled and sliced
1/4 cup (2 oz/60 g) brown sugar
4 cups (32 fl oz/1 l) boiling water
6-8 sprigs fresh Vietnamese mint crushed ice, optional
Place chili peppers, lemongrass, ginger and brown sugar in a heatproof pitcher. Add boiling water and steep for 5 minutes. Strain into a procelain or glass teapot. Refrigerate for 1 hour or more.
To serve, place mint sprigs into small serving glasses and add chilled tea. Add crushed ice if desired.
Serves 6-8.
