Recipes

Here are some recipe ideas… The possibilities are endless and very enticing… Just remember, Chai tastes best when shared with friends!

Creamy Chai

To 2 cups of cold water add 2 heaped teaspoons of our Spice Mix bring to boil and then simmer for 10-20 mins. Add 1 teaspoon of rainbow chai simmer for 1 minute then add 2 cups of soy or dairy milk. Bring to boil & serve with honey or sweetener. This makes a perfect chai very time. This will make 4 cups.

Chai Muffins

Spice Mix

Water

Honey or Sugar

2 cups Unbleached SR Flour

Butter

2 eggs

1 cup mixed seeds, nuts or dried fruits, as you like.

Pre heat oven at 180° . To 1 cup of cold water add 2 heaped teaspoons of Spice Mix. Bring to the boil, then allow to sit and steep until cool. Grease & flour muffin tray. Cream 125gm of butter with ¾ cup of sugar, or melt with ¾ cup honey. Mix SR Flour, eggs, butter and strained Spice Mix together until smooth, then add optional nuts, seeds or dried fruits. Bake at 180° for 20 – 25 mins until golden brown.

Chai Crème Caramel

1 ¼ cup sugar

1 ½ cup water

2 heaped teaspoons Spice Mix

3 eggs

3 egg yolks

3 cups milk

Boil water and spice mix for 5 – 10 mins and strain. You should be left with a minimum of 1 cup liquid.

Lightly beat eggs, yolks and ¼ cup sugar together until combined but not frothy. Mix in milk.

In a frying pan, dissolve 1 cup sugar into liquid spice mix, then boil rapidly, without stirring. When the liquid is caramelising and darkening in colour, quickly pour into a dry 20cm ovenproof dish or 6 individual dishes.

Pour the custard mixture through a sieve, onto the caramelised spice mix. Cover with foil, place dish inside a roasting dish and pour water into the roasting dish to come half way up the sides of the custard dish. Bake at 160° for 40 to 50 mins or until custard is set. For individual dishes, bake in the same way, for 30 mins. To test for setting, an inserted knife or skewer should come out clean. Cool before turning onto serving plate and garnishing with fruit, grated chocolate or a sprinkling of cinnamon. Serves 6.

Chai Cheesecake

375gm Cream Cheese

¾ cup and 1 tablespoon extra castor sugar

1 tablespoon plain flour

pinch of salt

2 eggs, separated

1 whole egg, extra

1 cup sour cream

2 heaped teaspoons spice mix and cup water

Base

Create your own base using a basic biscuit recipe and adding seeds, nuts and butter, even adding liquid spice mix. Or mix 250gm of plain sweet biscuits with 125gm butter and press into base and sides of a 20cm springform pan.

Filling

Make a strong liquid spice mix by boiling spice mix and 1 cup water for 5 mins and let cool before straining. Beat cream cheese until softened, combine with sugar, flour and salt, beat well. Beat in the whole egg plus the two egg yolks, sour cream and ½ cup strained spice mix. Beat egg whites until soft peaks form, beat in extra sugar, fold into cream cheese mixture. Pour into prepared base. Bake in moderately slow oven 1 ¼ to 1 ½ hours. Allow to cool in oven. Refrigerate until firm. If desired top with whipped cream and/or sprinkle with cinnamon or nutmeg.

Chai Syrup

Spice Mix or Rainbow Chai

Water

1 cup Sugar

Add two heaped teaspoons of Rainbow Chai or Spice Mix (depending on whether you want caffeine or not) to 2 cups of water and bring to the boil. Spice Mix can be boiled for a while but when using Rainbow Chai it is best not to boil it. Dissolve sugar whilst simmering on a low heat for 5 mins or so. Allow to cool, then strain and bottle. This syrup will last for some time in the refrigerator.

Add Chai Syrup to hot or cold milk, pour over ice for delicious iced tea, pour over cakes or ice cream, add to smoothies, use as a base for icing, or on a cheesecake…