Preparation:

Pour 300 ml boiling water over the herb tea blend and leave to infuse for 30 minutes. Fill a large jug with ice and pour the tea over it. Leave to cool until the tea is completely cold and pour into glasses. Mix the cream cheese and cream with a mixer or whisk until smooth.

Add the milk, salt and sugar and continue to mix on a low setting until you get a firmer consistency. Pour carefully into the filled tea glasses and do not stir. Use a straw to enjoy the different flavours of the spicy and sweet, creamy layers.