We can't drink coffee or brewed chocolate all the time, am I right? Tea can be lovely on the right occasion, but sometimes you want something a little bit sweeter and richer and well, fluffier! This is that recipe. I LOVE IT. Bree one of my team members brought this to work and it was love at first sniff. Just like some love, this is instant. Just warm up your milk and you are ready! It will keep very well, would make a lovely gift all tied up in cellophane bags with instructions on how to use and is really just very warming and a little bit trendy!
You could add this to your tea/coffee/brewed chocolate for added wintery pleasure. You decide. How will you Chai?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 6 vanilla beans
- 5 Cinnamon Stick(s)
- 4 Teaspoons cardamom seeds
- 2 Teaspoons Ground ginger
- 5 Teaspoons ground nutmeg
- 2 Teaspoons cloves
- 2 Teaspoons ground allspice
- 1/2 Teaspoon black peppercorns
- 100 Grams Coconut Sugar
Place the vanilla beans on a lined baking tray and into a cold oven set to 200°C for 15 minutes. Remove and cool before proceeding.
Place all the ingredients but the coconut sugar into the Thermomix bowl and blend 1 min/speed 10. Scrape down sides of bowl and repeat.
TIP: Put a piece of baking paper or a paper towel underneath the MC while blending to prevent the chai from filling the kitchen!
Add the coconut sugar and stir through. Keep in a container in the pantry.
To use with frothy milk, use approximately 200g milk of choice per cup. Place into the Thermomix bowl and warm 5 min/80°C/speed 4. Whip 30 sec/speed 5.5-speed 6. Pour over 1 tsp chai powder and stir to dissolve. YUM.