Ingredients:
7 Cups Of Spring Water
1 Cup Of Strong Prepared Pineapple Tea
1 Cup Of Dole Canned Pineapple Juice
1 Cup Of Chaokoh Unsweetened Coconut Milk
1/2 Cup Of Carnation Sweetened Condensed Milk
12 Queen Ann Maraschino Cherries [Garnish]
Information:
Serving Size 6
125 Calories Per Serving
3 Grams Of Fat
Cooking Directions:
This is another absolutely delicious milk based iced tea recipe. To begin take out a large tea kettle, fill it with enough water to yield one cup after boiling, and then heat at high. Once your water has reached a rolling boil, pour it into a small tea pot, and then add in your pineapple green tea. Be sure to add enough tea to create a strong enough flavor base for the whole batch. Let the tea steep for ten minutes, then strain it into an iced tea jug, making sure to weed out any loose tea particles. Next pour into the tea jug the canned pineapple juice, six cups of bottled spring water, unsweetened coconut milk, and the sweetened condensed milk. Next take out a long mixing spoon, and vigorously stir up the ingredients until you have a smooth and creamy mixture. Quickly do a taste test to make sure your proportions are geared towards your own personal taste preferences, and then regulate if necessary. Lastly slide the jug into the refrigerator to chill for roughly three hours. Once your iced tea is extremely cold, serve it in tall iced tea glassed poured over ice cubes. Garnish each glass with two maraschino cherries each.
