How to make Authentic Stovetop Chai Tea (Makes 2 Cups)
Real Chai Creme Brulee
1 heaped teaspoon Real Chai (original mix)
1 vanilla bean, halved and seeds scraped
6 egg yolks
¾ cup sugar
Sugar for topping
- Pre-heat oven to 160°C.
- Pour the cream into a medium saucepan and add Real Chai and vanilla bean. Slowly bring to the boil and turn off heat, set aside to infuse for 15minutes and then strain.
- Whisk together egg yolks and sugar until pale and creamy.
- Continue to whisk the egg mixture as you slowly pour over the Chai infused cream.
- Pour or ladle the mixture evenly into 6 ramekins (1 cup capacity).
- Bake in a water bath by placing ramekins into a shallow baking pan. Carefully pour enough boiling water into the baking pan so the water comes half way up the side of the ramekins. Loosely cover pan with foil.
- Bake for 1 hour or until just set. The custards should still have slight wobble when done. Check them after 40 minutes.
- Remove from water bath, cool at room temperature. Refrigerate and chill for at least 3 hours or overnight.
- Sprinkle 2 teaspoons of sugar on top of the custards. Caramelise the sugar with a blow torch or under a hot grill until golden.
Chocolate Chai Biscotti
2 ½ cups plain flour
2 tsp baking powder
3 tsp ground Real Chai (chocolate)
1 cup brown sugar
3 eggs, plus 1 egg white for brushing
180g butter, melted
1 cup slivered almonds
¼ cup dried dates, roughly chopped
¼ cup dried figs, roughly chopped
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- In a medium bowl, sift the flour and baking powder, add the Real Chai spices.
- In a separate bowl whisk the sugar and eggs together. Add the butter, almonds, dates and figs and stir to combine.
- Gradually add the flour to the wet mix and stir until a stiff dough forms.
- On a floured surface, divide the dough in half. Form each half into a log about 10cm long.
- Place logs on baking tray and lightly brush with egg white.
- Bake for 20 minutes or until golden brown and firm to touch.
- Remove from oven and let cool slightly. (Do not turn off oven).
- Carefully transfer the logs onto a cutting board and using a serrated knife, cut thick slices on the diagonal (about 1cm thick).
- Place the slices back on the baking tray and bake for a further 10 minutes or until crisp and golden brown.
- Remove from oven and leave to cool on a wire rack.
Chocolate Chai Tea Recipe for Chocolate Chai Icecream
This chai tea recipe recipe was created Cass McGreggor at Cooking Coordinates. RealChai and Cooking Coordinates teamed up to put on a ‘Chai Lovers’ cooking class. Participants were armed with all the tips and tricks for brewing up a ‘chai storm’ and making delicious chai scones. Cass also came up with this amazing recipe for Chocolate Chai Icecream. Quite possibly the best ice cream I’ve ever tasted! Give it a go…
Recipe courtesy of Cass @ Cooking Co-ordinates
Chocolate Chai Icecream Recipe
1 vanilla pod, split and scraped
300ml full cream milk
4 tbls chocolate chai
4 egg yolks
3 tbls caster sugar
1. Pour milk and cream into a heavy based saucepan, add split and scraped vanilla bean.
2. Add chocolate chai and bring to the boil. Remove from heat and set aside to infuse for 10 minutes.
3. After 10 minutes strain milk and cream mixture. Set aside.
4. Combine egg yolks and sugar in a bowl and whisk until thick and pale.
5. Gently reheat the milk then slowly pour over the egg yolks, whisking constantly.
6. Return custard to the saucepan and gently cook, continually stirring until thickened.
7. When thickened, pour custard into a metal bowl, cover and chill until cold.
8. Churn custard in an ice-cream maker until thick.
9. Alternatively, pour custard into a shallow container and freeze, whisking every couple of hours until frozen and creamy.
10. Freeze in an airtight container, allowing room for expansion.
If you know a great chai tea recipe - please feel free to email it to me and I will be happy to post it on the website for you.