Advertisement

Ingredients

Method

  • STEP 1

    Pour 150ml boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla extract and leave to cool.

  • STEP 2

    Pour the lemon juice, maple syrup and 50ml of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it, then add 1 tbsp to the shaker. Shake well until the mixture is frothy. Add a good handful of ice and shake again.

  • STEP 3

    Double strain into a glass filled with ice. Top up the pomegranate juice with water to make 20ml, then slowly pour into the glass. Let it settle for a moment – the juice will float just underneath the egg white foam.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement