To honor the complex themes of The Night of the Iguana, this is an equally complex chai. A full-bodied black Assamese tea imparts the chai with a wonderful depth. Next, white chocolate, caramel, and a heady blend of spices from the Malabar Coast of India were added to the mix - sharp ginger, cardamom, coriander, cinnamon, cloves, and black pepper.
The Night of the Iguana is often considered to be the last major artistic, critical, and box office success for Tennessee Williams, the distinguished American playwright - and noted tea lover. The play features a captive iguana that is tied up to the edge of a veranda while a cast of characters discuss their sometimes tormented sexual relationships.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5 minutes.
Make a "Chai Latte" without a milk steamer:
1) Use 1.5 teaspoons of Night of The Iguana and steep for 5 minutes.
2) While the tea is steeping take heavy cream, add in some vanilla extract, sugar, and a touch of boiling water. Shake the cream vigorously (to simulate the steaming process)
3). When the tea is ready, pour the cream mixture in. You even get a nice layer of froth on top!
- Black tea, cocoa nibs, ginger, cinnamon, cardamom, coriander, cloves, peppercorn, nutmeg, cornflower, natural flavors
India & Sri Lanka