In a mortar and pestle or cocktail shaker, add Thai chiles, lemongrass and ginger and beat until a rough paste forms.
Add to a 4-quart drink pitcher or container along with the Nielsen-Massey Rose Water, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, hibiscus flowers and simple syrup.
Pour simmering water over tea mixture and let steep for 45 minutes-1 hour. Place in refrigerator and cool for 1-2 hours, or until tea is cold.
Stir in fresh lime juice. Serve over ice with lime wedges.
To make simple syrup, in a 2-quart pot, add 2 cups of sugar to 1 cup of water and bring to a boil. All sugar should be dissolved. Turn off heat and let cool before using.
In a mortar and pestle or cocktail shaker, add Thai chiles, lemongrass and ginger and beat until a rough paste forms.
Add to a 4-litre drink pitcher or container along with the Nielsen-Massey Rose Water, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, hibiscus flowers and simple syrup.
Pour simmering water over tea mixture and let steep for 45 minutes-1 hour. Place in refrigerator and cool for 1-2 hours, or until tea is cold.
Stir in fresh lime juice. Serve over ice with lime wedges.
To make simple syrup, in a 2-litre pot, add 400 g of sugar to 240 ml of water and bring to a boil. All sugar should be dissolved. Turn off heat and let cool before using.
Madagascar Bourbon Pure Vanilla Extract
Rose Water
