Bring 600 ml water to a rolling simmer in a saucepan. Add the 3 tbsp strong black tea and the 4 tsp roasted corn blossom (CB-Tea). Add crushed cardamom pods and sliced ginger. Reduce heat and simmer very gently for 4 minutes to extract robust flavor without excessive bitterness.

After simmering, remove from heat and steep for an additional 3 minutes with the lid on to let the CB-Tea and black tea infuse fully.

Strain the brewed tea through a fine mesh sieve (or double-layered cheesecloth) into a heatproof pitcher, pressing lightly on solids to extract liquid. Discard solids.

Sweetened Milk

While the tea is still hot, stir in the 120 ml sweetened condensed milk until fully dissolved and homogenized into the hot brew. This step helps the condensed milk incorporate evenly.

Add 400 ml whole milk and 60 ml evaporated milk (if using) to the tea and stir gently to combine. Taste and adjust sweetness — add up to 30 ml simple syrup if you prefer sweeter iced tea.

Allow the combined tea and milk mixture to cool to room temperature (about 20–30 minutes) or speed cooling by placing the pitcher in an ice bath, stirring occasionally to release heat.

Chill & Serve

Once the tea-milk mixture is cooled, refrigerate for at least 30 minutes to chill thoroughly. If short on time, fill a serving pitcher with ice and pour the mixture over the ice to cool immediately (the recipe accounts for dilution with ice).

To serve, fill 2 tall glasses with about 1 to 1 1/2 cups ice each (use approximately 3 cups total ice for both glasses). Divide the chilled Balaram Street Iced CB-Tea evenly between the glasses.

Garnish each glass with a lemon slice or a mint sprig and a pinch of orange zest if using. Stir gently and serve immediately.