PHOTOGRAPHY COURTESY OF BUTTERCREAM CHANTILLY
CHAI TEA FUDGE
Yields 36 Squares
Ingredients:
Chai tea syrup / concentrate:
1 Liter / 4 cups water
3 sticks cinnamon
10 cardamom pods, crushed
10 whole cloves
1/2 teaspoon of whole black peppercorns
1 inch section of fresh ginger, thinly sliced
1 vanilla bean, split in half
10 tsp black tea or10 bags
240g / /1 cup packed brown sugar
2 tbsp maple syrup
Directions:
Put all of the spices in one large tea filter bagand tie it shut with kitchen twine. The samecan be done with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the waterand strain them out later.
Bring the water to a boil in a large pot.
Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes.
Remove the pot from the heat.
If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.)
Add brown sugar and maple syrup. Stir well to dissolve and bring toa boil.
Reduce heat toa simmer.
Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup.
Allow to cool for 10 minutes then pour the syrup into a sterilised bottle/jar.
Store in the fridge.
Chai Spice Mix:
1 tbsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp ground cardamom
1 tsp cloves
1 tsp allspice
1 tsp vanilla powder (or one vanilla pod gratted)
Steps:
Mix all the spices in a small jar.
Store in the fridge.
Ingredients:
396g / 14 oz / 1 can condensed milk
56 g / 2 oz / 1/4 cup butter, cubed
1 pinch salt
425g / 15 oz / 2 1/2 cups white chocolate chips
3 tsp Chai spices
2 Tbsp Chai Tea Syrup
Directions:
Line an 8×8 inch (20cmx20cm) pan with parchment paper (leaving a 2-inch /5 cm overhang on two sides).
In a large microwave safe bowl combine condensed milk , butterand salt.
Microwave on high for 3 minutes. It will be very bubbly.
Add the white chocolates chips.
Stir well until all the chocolate is melted and the mixture is really smooth.
Add the Chai spices and Chai tea syrup. Mix one more time and freeze until completely set.
Lift bars from pan and cut into36 squares.
PHOTOGRAPHY BY SWEET BOAKE
CHAI SPICED MACARONS
Ingredients:
1/2 cup butter
3/4 cup icing sugar
1/2 cup ground almonds
1/4 cup corn starch
2 tbspground chai tea
1/2 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1 pinch cayenne pepper
Beat the butter until fluffy.
Add the icing sugar, beat until incorporated.
Add one ingredient at a time, add the ground almonds, corn starch and ground chai.
After each addition, scrape down the sides and mix thoroughly.
Lastly, add the spices and vanilla and mix.
Transfer into a small pastry bag fitted with a round tip and pipe a dollop onto half of the macaron shells.
Sandwich two of the shells together and slightly squeeze.
Store in an airtight container in the fridge.
PHOTOGRAPHY BY SARAH HEARTS
NO COOK CHAI ICE CREAM
SERVES 2
Ingredients:
1/2 cup whole milk
6 scoops Trader Joe’s Spicy Chai Tea Latte Mix
half and half (about 1/2 cup)
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
Heat up the ½ cup whole milk in a microwave proof measuring cup (the flex-it ones are my favorite for liquids) until is warm and just before boiling. Add 6 scoops of the chai mix and stir until the mix completely dissolves. Top it off with half and half until there are 1 ½ cups of liquid. Place the mixture in the fridge for about 30 minutes so it can cool.
Whisk together the chai mixture, heavy cream and vanilla extract in a large bowl. Pour the mixture into a running ice cream maker and run it according to the manufacture’s directions. I recommend tasting the mixture before pouring it into the ice cream machine. Since the Trader Joe’s chai mix already has sugar in it, I chose not to add any, but you may want to add 2 tablespoons of sugar to make it a bit sweeter.
If you’re using the Cuisinart one, like mine, I recommend running it for 20-25 minutes. Any longer and the ice cream will overflow. Once it’s churned, spread the ice cream in an air tight ice cream container (this one is my favorite because you get perfectly round scoops) and put it in the freezer overnight. Then it’s ready to be enjoyed tomorrow!
See more from the Sept issue.