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Add the grater of 1 lime to the milk, add the peeled and pressed ginger and leave to infuse for an hour.
Prepare the fennel tea. Let the tea balls infuse for 6 minutes in 1 l of water at 90°C and remove the sachets. Let the tea cool down well.
Peel a few large sixes of the second lime. Fill 4 large glasses with crushed ice, pour over the fennel tea and sweet with 1 tablespoon of agave syrup per glass.
Use the milk frother to froth the lime milk and top the glasses with this. Finish with the lime zests, some lime grater and a few sprigs of fennel green.