Here are two innovative chai recipes and one chai-based dessert recipe
by Rushina Munshaw Ghildiyal, chief foodie, A Perfect Bite Cook Studio.
Flavoured tea can serve as a good post-dinner dessert option
Rose-lavender pepper kehwa
Roses and lavender are valued for their digestive properties and the pepper works to improve digestion as well as keep colds and coughs at bay. Ideal for a post-dinner dessert tea option as there are no stimulants of caffeine in it.
Ingredients
2 tbsp / 30g sugar 1 tsp / 15g rosebud tea/dried rose petals or lavender
½ tsp / 6g white pepper, crushed coarsely
1 tbsp pistachio or cashew flakes (depending on the flower you are using)
Method
Combine roses/lavender and crushed pepper in a mortar and pestle and crush together.
Add the sugar and powder to a coarse powder.
Bring 2 cups of water to a boil and take off flame.
Add the flower sugar to it and mix well.
Allow to steep for 2 minutes and then savour hot.
Add pistachio flakes to the rose version and cashew to the lavender version to garnish.
Masala chai crème brûlée
Flavoured tea can serve as a good post-dinner dessert option
Rose-lavender pepper kehwa
Roses and lavender are valued for their digestive properties and the pepper works to improve digestion as well as keep colds and coughs at bay. Ideal for a post-dinner dessert tea option as there are no stimulants of caffeine in it.
Ingredients
2 tbsp / 30g sugar 1 tsp / 15g rosebud tea/dried rose petals or lavender
½ tsp / 6g white pepper, crushed coarsely
1 tbsp pistachio or cashew flakes (depending on the flower you are using)
Method
Combine roses/lavender and crushed pepper in a mortar and pestle and crush together.
Add the sugar and powder to a coarse powder.
Bring 2 cups of water to a boil and take off flame.
Add the flower sugar to it and mix well.
Allow to steep for 2 minutes and then savour hot.
Add pistachio flakes to the rose version and cashew to the lavender version to garnish.
Masala chai crème brûlée
Ingredients
4 large egg yolks 1/4 teaspoon vanilla 1/4 cup sugar 1 1/2 cups heavy cream 2 chai masala bouquet garni 1 (1-inch) chunk ginger 4 teaspoons demerara sugar
1 teaspoon chai masala
Method
Preheat the oven to 300F degrees.
Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
Combine the sugar, vanilla and egg yolks, mixing well.
Place the cream and the bouquet garni in a saucepan and heat to the boiling point.
Take it off heat and let the flavour infuse in the cream for about 5-10 mins.
Pour the cream into the mixture in a slow and steady stream, whisking constantly. Strain the mixture. Pour 1/2 cup of the mixture into each ramekin. Cover with aluminum foil.
Bake until the custard is set, about 35 minutes. Alternatively, you can even steam it in a steamer.
Allow to cool and refrigerate at least 2 hours.
An hour before serving, combine the demarara sugar with chai masala and sprinkle a teaspoon of this mix on each custard.
Using a blowtorch melt the sugar with a flame until golden brown, or broil with bowls about an inch from the flame for 30 seconds.
Cool to room temperature before serving.
4 large egg yolks 1/4 teaspoon vanilla 1/4 cup sugar 1 1/2 cups heavy cream 2 chai masala bouquet garni 1 (1-inch) chunk ginger 4 teaspoons demerara sugar
1 teaspoon chai masala
Method
Preheat the oven to 300F degrees.
Place 4 ramekins in a roasting pan and pour hot water in the pan to halfway up the sides of the ramekins.
Combine the sugar, vanilla and egg yolks, mixing well.
Place the cream and the bouquet garni in a saucepan and heat to the boiling point.
Take it off heat and let the flavour infuse in the cream for about 5-10 mins.
Pour the cream into the mixture in a slow and steady stream, whisking constantly. Strain the mixture. Pour 1/2 cup of the mixture into each ramekin. Cover with aluminum foil.
Bake until the custard is set, about 35 minutes. Alternatively, you can even steam it in a steamer.
Allow to cool and refrigerate at least 2 hours.
An hour before serving, combine the demarara sugar with chai masala and sprinkle a teaspoon of this mix on each custard.
Using a blowtorch melt the sugar with a flame until golden brown, or broil with bowls about an inch from the flame for 30 seconds.
Cool to room temperature before serving.
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