Chai Latte Cream

Recipe from What's For Lunch, Honey?    


1/2l + 1/8l whole milk
30g corn starch
100g heavy cream
5-7 tablespoons good quality black tea leaves
2 cinnamon sticks
4 cardamom pods, slightly crushed
10 black peppercorns, slightly crushed
3-4 cloves
1/2 teaspoon fennel seeds
2 tablespoons brown sugar
Cocoa powder

Electric milk whisk


In a saucepan bring the 1/2l milk to a boil, then reduce heat and add the tea leaves, sugar, cinnamon, cardamom, peppercorns, cloves and fennel seeds. Simmer for approx. 1 minute.

Allow to steep for 30 minutes, then strain the milk discarding the tea leaves and spices. Pour the spiced chai milk back into the sauce pan and bring back to a gentle boil.

Meanwhile, mix about 3-4 tablespoons water with the corn starch in a cup and whisk to a thick, smooth mixture. Pour the corn starch mixture into the chai mixture and whisk until it thickens. Keep whisking for approx. 1-2 minutes until you get a pudding like consistency, smooth and creamy free from lumps.

Remove from heat and allow to cool, stirring occasionally.

Beat the cream until stiff, then gently fold into the spiced chai mixture. Divide into four tall glasses and place in the refrigerator to cool for 1-2 hours.

Before serving heat the 1/8l milk and with an electric milk whisk bet the milk until nice and frothy. Spoon the milk froth over the chai cream and sprinkle with some cocoa powder.

Serve the chai latte cream with almond cookies for a perfect dessert.

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