We love our Prana Chai, you may have noticed. Their original blend is lovingly handcrafted in Melbourne with premium black tea, whole spices, and ginger. This wet chai is coated with 100% Australian pure honey to bind all the aromatic flavours together. To preserve the Prana (life force) in every cup, the blends are made with all natural ingredients, without artificial sweeteners, preservatives or additives. This is very noticeable when you drink it or use it in recipes. We have had the pleasure of creating a few recipes for them and this is one of those.
You could serve this jelly as a dessert, just set it in a deeper container, cube the jelly and don't put it into milk! Serve with some whipped coconut cream or coconut ice cream for a next level delicious dessert that will please everyone.
As you have invested in the best Chai, it may be time to chai some of these other recipes!
Prana Chai Peppermint Coconut Fudge
Prana Chai Turmeric Roasted Chicken with Herbs
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Need
- 40 Grams Prana Chai mix BUY
- 400 Milliliters boiling water
- 90 Grams raw caster sugar BUY
- 40 Grams honey
- 6 Teaspoons flavourless gelatin
Do
- 1
Stir the Prana Chai and hot water together. Let infuse for 30 minutes.
- 2
Place sugar and honey into heavy based saucepan on Induction 4. Do not stir, shake occasionally if needed to settle surface of sugar. The sugar will melt. When the sugar is fully incorporated with the syrup and is liquid, add the Prana Chai quickly. It will spit.
- 3
Bloom the gelatine in a little water.
- 4
Tip the sugar/chai mixture into the Thermomix bowl and add the bloomed gelatine mixture.
- 5
Blend 20 sec/speed 10.
- 6
Pour into a flat bottomed container. Refrigerate for a few hours. Cut into cubes and store in an airtight container in the fridge. These are perfect to add to your milky Prana Chai, with a dash of the concentrate if you need that extra flavour.
