Ingredients for making Milky Chai Slushie

Spices

Basic ingredient to any good masala chai is a fragrant spice mix. While there are many delicious pre-made chai blends, nothing is better than making your own mix from a scratch.

This recipe is made with cloves, cardamom, mace blade and cinnamon. All of them, except mace blade, are quite common in making masala tea. Mace blades are outer layers of nutmeg and they are super fragrant. Always use fresh spices and crush them using pestle and mortar.

Milk

Whenever you are making milky tea, you want to use full fat or even full cream milk that will be able to hold all those flavours together and still offer a rich and full texture. Using whole milk is a must.

Tea

Proper chai requires a proper black tea. The most common tea to use is strong broken Assam tea or CTC Asaam tea. CTC and broken leaves will infuse into a much bolder and stronger tea. Tea doesn’t need to be expensive. In fact, chai is rarely made with super high-quality tea. However, it has to be fragrant. Use tea leaves that are fresh because it will have a tremendous impact on the flavour.

Ice

You’ll need lots of ice. Although there are many ways of making slushies at home, this is by far the easiest one. It may not be a classic recipe as it doesn’t require any special steps or freezing. However, most importantly, it has a slushie texture.

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Homemade Masala Chai Milky Slushie

Super aromatic and easy to make summer recipe

Course Drinks

Keyword Black Tea, Chai, Sluhie, Spiced Tea

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Equipment

• Blender
• saucepan
• Serving glass

Ingredients

• 3 cloves
• 2 cardamom pods
• Small piece, about 1 cm mace blade
• 2 cm cinnamon stick
• 150 ml milk
• 50 ml water
• 1 heaped teaspoon CTC Assam tea
• Cup of ice
• 3-4 teaspoons brown sugar once you blend it,the sweetness will reduce

Instructions

• Gather all spices and crush them using a pestle and mortar.
• Add spices into a small, preheated saucepan and heat them over low heat until fragrant. This will take less than a minute.
• Add water and tea leaves, increase the heat to medium and bring it to a boil.
• Add milk and bring it to a boil again, then reduce to low, add sugar and simmer for 5 minutes.
• Strain the tea into a cup. Let it cool for 5-10 minutes.
• Add ice, tea and ice into a blender and blend for a minute or until fully blended.
• Pour into a serving glass and serve immediately.

The post Masala Chai Milky Slushie appeared first on All That Tea.

How to make peach chai?

The perfect season for making chai tea is usually autumn or winter. But the perfect season for making peach chai is from late spring to late summer – during the peach season. The deliciousness of this drink will depend on the type of peaches you use – they have to be fresh, juicy, and ripe.

To make peach chai, start with making a peach syrup first. This will take most of your time, as you’ll need to boil them in sugar and water. You can store the syrup in the fridge and even use it for making other peach-based drinks.

Ingredients

Fresh ripe peaches

Always use fresh ripe peaches, preferably organic to use the skin too. Unripe peaches will not have much of the typical peach flavour. They also won’t release too much colour. If you only plan to use peach syrup for making this drink, you can use 1 large peach only. Store any leftover syrup in an airtight glass container in the fridge.

Spices

This recipe is made with typical masala chai spices – cloves, cardamom and cinnamon. You can replace them with other spices. However, don’t add too much, as spices should only add an aromatic touch, rather than overpower the drink. Other great spices are ginger, mace blades and fennel seeds.

Sweeteners

Use only peach syrup as a sweetener. Do not add sugar when making the tea or it may be too sweet. If you like your tea to be super sweet, add one more teaspoon of peach syrup instead.

Darjeeling tea

Assam black tea is usually used for making chai. However, for this peach chai recipe, Darjeeling is a perfect choice. Second flush Darjeeling tea is fruity, rich, full-bodied and muscatel and goes really well with spices and peaches. Use only the tea that you enjoy drinking. Good quality Darjeeling tea with full and rich flavour is often difficult to find and many may have a very light or flat flavour. If your Darjeeling tea doesn’t have ripe fruit and muscatel notes, use Assam tea with a well-balanced maltiness instead.

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Homemade Peach Chai

Spiced Chai with Homemade Peach Syrup

Course Drinks

Keyword Black Tea, Chai, Peach Tea

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 1

Equipment

• Pestle and mortar
• saucepan

Ingredients

For Peach Syrup

• 100 ml water
• 1 whole larger peach ripe

For Peach Chai

• 5 tablespoons sugar 
• 1 cardamom pods
• 2 cloves
• 1 cm cinnamon
• 1 heaped teaspoon Darjeeling tea
• 3-4 teaspoons peach syrup
• 150 ml milk
• 150 ml water

Instructions

• Wash and slice one ripe peach. You don't need to peel off the skin.
• Add it into a small saucepan together with 100 ml of water.
• Simmer for 20-30 minutes, until peaches are very soft and mushy.
• Strain the liquid into a clean saucepan and add sugar.
• Bring it to a boil, then reduce and simmer for a few more minutes.
• Store in a clean, airtight container.
• Crush spices and add them to a saucepan.
• Dry roast them until fragrant, then add water and bring it to a boil.
• Reduce to medium, add tea leaves and let it simmer for 2-3 minutes.
• Add milk, bring it to a boil, then reduce and simmer for 2-3 minutes.
• Strain into a serving cup, add peach syrup and stir.  

More Chai Recipes

The post Homemade Peach Chai Recipe appeared first on All That Tea.

What is chai mocha?

Chai mocha is a spiced tea with milk and chocolate syrup. Just like a regular tea mocha, chai mocha tastes super indulgent too. The usual mocha drinks are made with steamed milk, but this recipe is following the classic chai making procedure – simmering all ingredients in water and milk. Why should you bother with the longer process and simmer the ingredients rather than simply brewing a cup of spiced tea and adding steamed milk? The answer is quite simple. Simmering will release much more flavour than brewing. If you want to learn more, check this article here.

Ingredients

Black tea leaves

Proper black tea leaves are a base of any classic chai, spiced or not. The most common tea used for making chai is Assam tea, however, some other types may work well too. Your tea doesn’t need to be of the highest quality. In fact, cheaper types such as CTC are even better. However, it’s absolutely essential it is fresh and not stale, and has lots of flavour.

Spices

Depending on your preferences, you can use more or less spices. For a lightly spiced tea, use the amount of spices specified in the recipe. If you want a more aromatic drink, you can double the amount of spices, but do it only with one of them – not all.

Milk

Use whole milk rather than skimmed or semi-skimmed milk. A good chai should have a good texture and it shouldn’t be watery. You can also replace most of the water with milk.

Chocolate syrup and sweeteners

You can use either a homemade chocolate syrup or a pre-made chocolate syrup. Either will be fine. Chocolate syrups are usually quite sweet, so don’t add too much sugar into tea. ½ teaspoon will be enough to balance out any bitterness from black tea leaves.

Find the recipe for chocolate syrup here.

Whipping cream

Whipping cream will add that final delicious touch to chai mocha. Mocha drinks are usually served with whipped cream although this is optional. In this recipe, whipping cream is only lightly whipped, so it has a consistency of a thicker liquid cream, stays on the top and is easily mixed into a drink. Add ½ teaspoon of black sugar if the cream is unsweetened.

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Homemade Chai Mocha

Delicious spiced chai with chocolate syrup

Course Drinks

Keyword Black Tea, Chai, Chocolate

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Servings 1

Equipment

• saucepan
• Pestle and mortar
• Serving glass
• strainer

Ingredients

• 1 ½ teaspoon of Assam black tea
• ½ teaspoon of light brown sugar
• 160 ml of whole milk
• 160 ml of water
• 1 cardamom
• 2 cloves
• 1 cm Ceylon cinnamon stick
• 3-4 teaspoons of chocolate syrup
• 50 ml whipping cream
• ½ teaspoon of light brown sugar for shipping cream if unsweetened

Instructions

• Add spices into a pestle and mortar and crush them.
• Add spices into a small saucepan, turn the heat to high and dry roast them until fragrant.
• Add water and bring it to a boil.
• Reduce to medium heat and add tea leaves. Simmer for 2 minutes.
• Add milk and sugar and bring it to a boil again, then reduce and simmer for 2-3 minutes.
• Pour the tea into a serving glass.
• Add chocolate syrup.
• Whip the whipping cream until creamy but not stiff (soft peaks).
• Top up chai mocha with whipped cream.  

More Chai Recipes

The post Chai Mocha – Indulgent Spiced Tea with Chocolate Syrup appeared first on All That Tea.

Is spicy masala chai difficult to make at home?

If you ever tried a proper chai, you may have noticed how different it is from regular tea with milk. In fact, proper chai is made differently than a cup of tea with milk. It’s simmered rather than brewed, usually contains lots of sugar and has more than just a splash of milk. Making this delicious tea is more than just brewing a cup of pre-made chai tea blend and adding milk. However, making spicy masala chai at home doesn’t need to be difficult at all.

A few simple tips to keep in mind:

• Always crush your spices using pestle and mortar
• Dry roast spices in a pan before adding water
• Add water first, bring it to a boil and then add tea leaves
• After a few minutes, add milk and sugar and stir
• Don’t forget the pulling process – pour it from one saucepan to the other a couple of time

You can use a pre-made chai blend too, but don’t skip the simmering step.

Ingredients for making spicy masala chai

Chai with chilli is a masala chai with chilli. A typical masala chai will usually contain ginger, cloves, cardamom and cinnamon, but there are dozens of other ingredients you can use. These include mace blades, black peppercorns, fennel seeds, vanilla and even chilli. Chilli is rarely used for blending tea, but when it is, you’ll usually find it in chai and red rooibos blends.

Spices

You can make chai with any spice you want. However, the most common ones are ginger, cloves, cardamom and cinnamon. Mace blades are less common, but incredibly aromatic. Although they sound and look quite exotic, they are actually an outer layer of nutmeg. This recipe uses mace blades, cloves, cardamom and ½ of a small chilli pod. Dried small red chillis are another ingredient you’ll need for making this chai with chilli. You’ll also need green cardamom, cloves and cinnamon.

Milk

When making a rich homemade chai, always use full fat (whole) milk. Although semi-skimmed milk may work too, it will undoubtedly offer less creaminess. If you are using a milk alternative, choose barista milks with creamier textures.

Sugar

Use either regular white granulated sugar or light brown sugar. Chai will always need a sweetener, as the simmering process will increase the bitterness. Start by adding one teaspoon and add more if needed.

Tea leaves

The best tea leaves for making a homemade spicy masala chai are usually broken Assam leaves. You can use tea bags too, but they may not always offer a rich deep flavour. Avoid stale or weak tasting teas. All ingredients, especially tea, will influence the flavour of chai. Chai tea leaves don’t need to be of a super high quality, but they do need to be aromatic and fresh.

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Spicy Masala Chai with Chilli

Homemade masala chai tea from a scratch

Course Drinks

Keyword Black Tea, Chai, Chilli

Prep Time 10 minutes minutes

Equipment

• 2 small saucepan
• Pestle and mortar

Ingredients

• 1 cardamom
• 2 cloves
• 1/5 piece of small mace blade
• 1 cm cinnamon stick
• 1-2 teaspoons sugar
• 150 ml milk
• 150 ml water
• ½ to 1/4 small chilli pod mini chili, depending on how hot it is

Instructions

• Gather all spices and crush them using a pestle and mortar.
• Add spices to a small clean saucepan and dry roast them over medium-high heat.
• Add water and bring it to a boil over medium-high heat.
• Reduce the heat to medium-low, add tea and chilli and simmer for 2-3 minutes.
• Add sugar and milk and bring it to a boil again, then reduce the heat and simmer for a few minutes.
• Strain the tea into a clean saucepan. Remove the spices and tea leaves from the other saucepan. Using these two small saucepans, pour the tea from a slight height from one into the other a few times. You can follow this process using two jugs or two bigger mugs, but small saucepans will be easier to use.
• When the tea is bubbly, pour itinto a serving cup.

More chai recipes

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What is sticky chai?

Sticky chai is a pre-made chai blend with black tea, spices and a “sticky” ingredient such as honey, agave or maple syrup. Because of the sticky ingredient, spices and tea leaves stick together and have a unique appearance. Sticky chai is usually served with milk, rather than water. It’s the best blend for making a homemade chai or chai latte when you don’t want to make it from a scratch. However, to make a cup of sticky chai, you’ll need to use a lot more tea leaves than for making a cup or regular tea.

What’s in Honey Spice Sticky Chai?

This sticky chai is blended with Australian red gum honey, ginger, black tea, cardamom, clove, cinnamon, star anise, nutmeg, and black pepper. This tea looks really interesting, with all the whole spices and leaves covered in honey. It has a beautiful, intense, and really inviting scent.

If you ever made chai from a scratch, you probably noticed that you’d typically use very little spices. However, when making a cup of sticky chai, the amount of spices per cup is very high. That’s because spices for chai are usually crushed and simmered together with tea leaves until they release lots of flavour. When steeping whole spices for a couple of minutes, you’d need to use more to achieve richer flavour.

What does Honey Spice Sticky Chai taste like?

This chai is best prepared as latte. Steep 15 grams of sticky chai in 50 to 70 ml of water for 3-5 minutes and top up with steamed and frothed milk. Steam the milk, because the tea will have a nicer texture, and feel more authentic. Although milk for a traditional chai is not steamed, it still has a beautiful texture and tiny bubbles because of the pulling method. There’s no need to add any sweeteners as it’s already sweet enough.

It brews into a lightly coloured tea with a beautiful scent. It’s less deep and complex than traditional chai, but the flavour is amazing. A slightly lighter flavour is a result of steeping, rather than simmering. Black tea flavour is lighter than in an ordinary cup of chai tea blend, but it’s perfectly sweet and spiced. Cloves are dominant, there are light notes of cinnamon and cardamom, and then a light spicy touch from ginger and pepper and softness from nutmeg. There’s a lot of flavour coming from such a light-coloured tea.

Honey Spice Sticky Chai is a beautiful blend. The only downside would be you’d need to use a lot of tea leaves. However, it’s the closest you’ll get to the traditional chai without making it from a scratch.

This tea tastes good when made with hot water only too. It’s sweet and well-rounded. If you like to add sugar or honey to tea, you will like it prepared with water only. However, for the full experience, drink it will milk. It’s great for tea drinkers that prefer lighter teas, but very aromatic at the same time. It’s great for daily sipping when you want a cup of chai latte in a matter of minutes, and it tastes closer to traditional chai than most regular chai blends.

Tea Recap

Water or milk? Milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or pure? Pure.

Caffeine? Yes.

What’s the price? Starting from 9.00 AUD

Where to buy? Get it from Tea Drop Australia.

The post Honey Spice Sticky Chai Tea – Tea Drop appeared first on All That Tea.

What does it taste like?

What’s in Teapigs Chai Tea?

Teapigs Chai Tea is a chai tea that’s widely available from supermarkets and online. It comes as loose tea and as loose tea in pyramid tea bags, or temples, as Teapigs call them.

Loose tea in pyramid tea bags is the same type of tea you’d use with a teapot or an infuser. It’s different from classic tea bags that contain fannings and dust, and pyramid tea bags allow enough space for leaves to fully expand.

So, what’s in this chai?

Most chai teas are blended with strong Assam tea, as it offers a perfect rich base for adding milk. Teapigs Chai tea is made with Assam black tea too, but in a CTC style. It also contains pieces of cinnamon, ginger, cardamom, vanilla and natural flavourings. Cinnamon and vanilla are the main scents in this blend, which is not as common in a regular, heavily spiced masala tea.

What are CTC teas?

CTC Assam black tea is a brilliant choice for chai teas. CTC or crush-tear-curl teas have small leaves that look like tiny pellets. This style is common in India, Sri Lanka, Kenya and even Vietnam. This style is used only for black tea. CTC teas usually give a stronger infusion than whole leaf which makes them perfect for making milk teas. And that includes chai too.

What does it taste like?

Tea bags are usually intended for regular brewing; however, you can simmer them too. Simmering is a great way to extract more flavour and improve the texture of chai tea. It’s a wonderful method if you plan to add a sweetener. If not, simmered tea may become too bitter, so regular brewing is a better option.

To make a cup of Teapigs chai tea, use 150 water per one tea bag. Steep for 5 minutes at 100 degrees Celsius and add a splash of milk. If you want to simmer it, use 2 tea bags per cup of water and 1/2 cup of milk and simmer for 10-15 minutes.

Teapigs Chai is blended with whole spices which will naturally release less flavour when steeped then simmered. This tea is stronger on cinnamon and vanilla than other chai teas and perhaps a slightly lighter on the spices.

However, it’s great for tea drinkers that want a gentler and still slightly spiced blend. It has no bitterness and smells beautiful. This tea goes very well with milk, but because of its lightness, a splash will often be enough, depending on how you brew it.

If you love heavily spiced strong chai blends, Teapigs chai tea may be too light for you. But if you love sweet cinnamon teas that are light enough to be enjoyed with no condiments, you’ll very likely love this tea too.

Extra idea – if you want to release more flavour from cardamom and other ingredients, gentle crush the tea bag using a pestle and mortar. Be careful not to break it – crush only the spices.

Teapigs Chai Tea Recap

Water or milk? Water or water, a splash of milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or Pure? Pure or with a teaspoon of sugar or honey.

Caffeine? Yes

What’s the price? Starting from 2.00 GBP.

Where to buy? Get it from Teapigs website, Amazon or Ocado.

The post Teapigs Chai Tea appeared first on All That Tea.

In this article, you’ll learn how to make the best chai pudding, the ingredients you’ll need, instructions for making it, and tips to perfecting it. And you’ll learn how to adjust the recipe to make a pudding that you can add to boba tea as well. So, get ready to indulge in something truly delicious – a homemade masala chai pudding.

Why Making Chai Pudding from a Scratch?

Chai pudding is not a type of pudding you’d commonly see on the supermarket shelves, which is quite a shame. Then again, it’s so easy to make at home it’ll require less than 30 minutes of your time. Chai is a type of sweet Indian black tea with milk that can be made with a range of spices. Chai tea with spices is called masala chai, and it’s more warming and complex. While both chai teas – the regular one and spiced one – are delicious, there’s a certain magic in perfectly spiced chai pudding. Best of all, you can adjust this recipe and add other spices as well – and create some truly delicious flavours.

The Secret to the Best Chai Pudding

To make the best chai pudding, you’ll need a few key ingredients that work together to give it that unique, spicy flavour. First off, you’ll need a good loose leaf black tea and some basic spices – green cardamom, cinnamon and cloves. You’ll also need whole milk, sugar and corn-starch. These simple ingredients come together to create a dessert that’s rich, and bursting with flavour.

When it comes to choosing the right black tea, choose the one that has smaller, broken tea leaves. It’s best to choose tea that won’t become overly bitter when simmer for a longer time. Assam black tea and Kenyan black teas will work wonderfully with other ingredients and offer a strong enough base for adding milk. The milk should ideally be whole milk, as the fat content helps to make the pudding silky and smooth. And don’t skimp on the sugar – you want enough to balance out the spices in the chai tea and the bitterness of black tea. Any simmered black tea will have more bitterness than a simply brewed one, but simmering is mandatory to get the right depth of flavour.

Once you have all your ingredients assembled, the process of making the pudding itself is actually very simple. By following a few key steps and incorporating the right ingredients, you’ll be able to create a dessert that’s truly delicious.

So, gather up your ingredients, clear some space in the kitchen, and get ready to treat yourself to something truly special!

Ingredients You’ll Need

The chai pudding recipe is ultimately about bringing together a few simple yet flavourful ingredients to create a warming and delicious treat that you’ll want to indulge in time and again.

Black tea leaves – One of the essential ingredients chai pudding recipe are loose black tea leaves. Assam black tea with broken leaves or CTC tea are a great option. Avoid Darjeeling and Ceylon teas as they are lighter, brisker and more floral. It’s important to choose tea that will result In a stronger brew, with deep colour and complex flavour. However, try to steep a cup first to understand the flavour profile. If the tea is too bitter when steeped regularly, it will be bitter after simmering too. That means – your pudding will be more bitter as well. Slight bitterness is welcomed, and it will be balanced out with sugar.  

Milk – whole milk is the best option for making a chai pudding. It has a higher fat percentage and will give a much better texture.

Sugar – regular granulated sugar is the best sweetener for this chai pudding. You can choose either a regular white sugar or a darker brown sugar to add a caramel note.

Spices – To give the pudding its unique spicy flavour, you’ll need some spices. Masala chai spice mix can include a whole range of spices, from the most common ones like ginger, cinnamon, green cardamom and cloves, to a more rare ingredients such as rose petals, black cardamom, nutmeg and mace blades. Start with a basic mix of masala chai spices described below or use your favourite mix. You can always adjust them when making a next batch.

Corn starch – corn-starch is a key ingredient in making a homemade chai pudding.

Once you have all these ingredients assembled, you’re ready to start creating this delicious dessert. With a few simple steps and the right ingredients, you’ll be enjoying your homemade chai pudding in no time!

Instructions for Making Chai Pudding

To make the perfect chai pudding, start by gathering the ingredients. You want to have them ready before you start.

1. In a small bowl mix corn-starch with 3 tablespoons of cold milk. Mix it well until dissolved and set aside. This step is essential in making any pudding and do not skip. If you try adding powder to a hot milk, you will end up with clumps of corn-starch in hot milk, not a pudding.
2. Crush spices using pestle and mortar. Add them to a clean dry saucepan and dry roast them over low heat until fragrant. Do not use any oil, they should be dry roasted only.
3. Now add milk and black tea to spices and let it simmer for 10 minutes on low heat. Simmering is important to extract enough flavour and colour from both spices and black tea.
4. Once the tea is ready, strain it into a clean saucepan, add sugar and stir until dissolved. Put it back on low heat, pour dissolved corn-starch while stirring continuously until it thickens. This will take only a couple of minutes.
5. Pour the chai pudding into ramekins or small cups. Chill the pudding in the refrigerator for at least 1 hour, or until set.

When you’re ready to serve, you can top your chai pudding with whipped cream, or enjoy it as it is.  

Now that you have the basic instructions down, keep reading for some tips on how to perfect this chai pudding recipe and take it to the next level!

Tips for Perfecting Your Chai Pudding

1. Use high-quality ingredients: The better the quality of your ingredients, the better your pudding will taste. Use only fresh spices and start with less. This doesn’t mean you have to use the most expensive tea, on the contrary. Best tea will have broken or CTC leaves.

2. Let it chill: Chai pudding is best served cold, so let it chill in the fridge for at least an hour before serving. You can store it in the fridge for 24 hours, but make sure you cover it with a cling foil. 

3. Experiment with spices: Masala chai can contain a whole range of spices, so don’t be afraid to experiment with the amounts or types of spices. The right ratio will depend on your personal preferences, but it’s always better to start with less. Try adding new ingredients such as nutmeg, dried ginger, or rose petals to get even more flavour.

4. Add toppings: While this pudding is delicious on its own, adding toppings can make it truly indulging. Try it with whipped cream or even some caramel sauce – both go really well with sweet and warming flavour of this pudding.

5. Avoid tea bags: while it’s possible to make chai pudding using tea bags, loose tea will give a much nicer flavour.

6. Always crush and dry roast your spices: this step will make sure your chai pudding is more aromatic and warming.

7. Add slightly more corn-starch if you are making it as a topping for boba tea: Want to use your homemade chai pudding as a boba tea topping? Add just a slightly more corn-starch (about 7-8 grams per 100 ml of milk) to get a thicker consistency. You’ll be able to cut it more easily and it won’t lose shape in your bubble tea.

Final Thoughts

Chai pudding is a perfect, easy to make dessert for any occasion. The secret to making the best chai pudding is in choosing the right black tea and the spices – cardamom, cinnamon, and cloves, that come together to create a warm and indulgent dessert. With simple ingredients and 20 minutes to spare, you’ll be able to make this delicious treat any time you want. Once you’ve tasted it, it will be really difficult to go back to regular pudding. This spiced chai pudding recipe is definitely worth trying.

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Spiced Chai Pudding Recipe

Warming & indulgent dessert for any occasion

Course Dessert

Keyword Black Tea, Chai, Masala Chai, Pudding

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 2

Equipment

• 2 small saucepans
• 2 small cups or ramekins
• 1 strainer
• petsle and mortar

Ingredients

• 250 ml of cold whole milk + 3 tablespoons more if the milk is reduced during simmering, you may need to add slightly more,about 50 ml
• 2 tablespoons of corn-starch 15 grams
• 2 heaped teaspoons of black tea leaves
• 2 tablespoons of sugar
• 2 cardamom pods add one more if you want a veryfragrant tea
• 1 clove
• 1 small piece of Ceylon cinnamon about 1.5-2 cm

Instructions

• In a clean small bowl, mix corn-starch in 3 tablespoons of cold milk until fully dissolved.
• Crush the spices using pestle and mortar. Add them to a clean dry saucepan and dry roast them over low heat until fragrant.
• Add rest of the cold milk and tea leaves and simmer for 10 minutes on low heat.
• Strain the tea into a clean saucepan and add sugar. Stir until dissolved.
• Start heating it on low heat again, pour dissolved corn-starch while stirring. Pudding will start to thicken.
• When thick enough, pour it into a clean serving dish.
• Let it set in the fridge for at least 60 minutes.

The post A Perfect Dessert for Any Occasion: Masala Chai Pudding appeared first on All That Tea.

What is bubble tea with jelly?

These days bubble tea is literally everywhere. It’s available in hundreds of different flavours, textures and colours, and some are truly unique. The most classic type of bubble tea is boba milk tea, a black milk tea with chewy tapioca pearls. More unique but still classic flavours include taro milk tea and wintermelon boba, and if you are looking for something that really stands out, there are cheese and crème brulee boba teas too.  

Not all boba teas are made the same. Some may contain real tea leaves, other may be made with fruit juices and powders and some may not contain milk at all. And then, there’s the choice of a topping, the ingredient that makes boba tea a boba tea. The most common boba tea toppings are boba pearls, popping boba, puddings and jellies.

What makes this bubble tea with chai jelly so delicious and suitable for even the most classic tea drinkers is that it’s actually made with two types of tea – pure white tea and a chai blend that complement each other amazingly well. A chewy ingredient is a homemade jelly rather than tapioca pearls, but as flavourful and delicious, and super easy to make from a scratch. This tea is suitable for vegetarians, and if you want to make it vegan friendly, simply replace a coffee creamer with a dairy free creamer.

Ingredients for making white bubble tea with chai jelly

1. The best tea for making white bubble tea

Choosing the right tea is the most important step in making a proper white bubble tea with milk. White tea is usually delicate and not all types will go well with milk. Add only a splash of milk to a Chinese Silver Needle tea, and the tea flavour will be lost completely. This recipe is made with an unusual and unique white tea – Kenya Rhino white tea. It’s delicate but bold, without the black tea astringency, but with a much deeper colour and stronger flavour than what you’d typically expect from a white tea. A great alternative would be a Shou Mei white tea and Indian teas with a stronger flavour profile.  

Choose teas that have a deeper yellow-brown colour, but delicate and bold flavour.

For making a jelly, you will need a pre-made or homemade chai tea blend. Choose flavourful blends that are not murky or too bitter, with vibrant flavour and colour, especially if you want to avoid using too much sugar or other sweeteners.  

Use more tea leaves to get a more intense flavour, instead of brewing it longer.

2. Agar agar for making a chai jelly

Agar agar is a jellifying agent made from algae. It’s suitable for vegetarians and vegans and great for making jellies, as it will settle super fast. You can literally have your tea ready in 30 minutes. Although the jelly will set fast, you can make it beforehand and store in the fridge for a couple of days. Making boba tea at home will almost always require more time to prep than making a cup of regular tea, regardless of which topping you use. Even a pre-made chewy tapioca pearls need to be cooked before adding them to tea.

3. The best water for white boba tea

When making white tea, water quality plays a more important role than when making a cup of black tea. White tea is gentler than other tea types, so if your water has a distinctive taste, your tea will have that same taste too. If your tap water is not suitable for drinking or has a strong flavour, use bottled natural spring water instead.

4. Coffee creamer

Coffee creamer has a much higher fat percentage than regular whole milk. With around 10% of fat, it’s actually very similar to condensed milk, minus the sugar. It’s also very neutral, compared to condensed milk that may have a slightly acidic flavour, especially if it’s not sweetened.  5-10 grams of coffee creamer will be enough for one serving of boba tea, which equals 1-2 teaspoons.

5. Ice

Not all boba teas are served cold, although most of them are. When using a jelly as a boba tea topping, adding ice is important as the jelly will melt in hot water. Sweeten your tea while it’s still hot. Then, pour it into a glass filled with ice, and wait a couple of minutes before adding jelly and creamer.

How many calories are in this boba tea?

Boba tea may be super high in calories, mostly from sweeteners and toppings. When you are making it at home, you can control not only the flavour, but the calorie content as well. A batch of jelly will contain approximately 50 calories (depending on how much sugar you use) and will be enough to make 2 servings of boba tea. Additional honey and creamer will add about 40-60 calories more. You can make this white boba tea to taste delicious and indulgent and very low in calories. You can even replace all sugars and honey with sugar alternatives.

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White Bubble Tea with Chai Jelly Recipe

Flavourful white tea boba with homemade chai jelly recipe

Course Drinks

Keyword Boba Tea, Chai, Jelly, White Tea

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 1

Equipment

• saucepan
• Mould for making a jelly
• cup
• Serving glass
• Precise kitchen scale
• strainer

Ingredients

For Chai Jelly

• 3 heaped teaspoons of chai blend
• 280 ml of freshly boiled water
• 1.3 grams of agar agar powder
• 2-3 teaspoons of brown sugar

For White Boba Tea

• 250 ml of freshly boiled water
• 2 teaspoons of loose leaf white tea
• 1-2 teaspoons of coffee creamer
• 1-2 teaspoons of honey
• ice

Instructions

For Chai Jelly

• Steep chai tea leaves in freshly boiled water for 5-6 minutes.
• Strain into a saucepan and turn on the heat.
• Add sugar and stir until fully dissolved.
• Bring it to a boil, reduce the heat and add agar agar. Stir and simmer until it thickens.  
• Pour the chai jelly into a mould and let it set at the room temperature or in the fridge. If you are not using it immediately, store it in the fridge for up to 3 days. 

To Assemble the Drink

• Fill a large 300 ml glass with ice.
• Bring water to a boil and let it cool down to 85-90 degrees Celsius (185–194°F).
• Steep white tea in water for 5 minutes. Strain, add honey and stir until honey dissolves.
• Pour the tea into a glass filled with ice and stir.
• When the tea is cold enough, add jelly (cut or whole, depending on which mould you used).
• Add creamer and stir.

The post White Bubble Tea with Chai Jelly Recipe appeared first on All That Tea.

How to make granola?

What’s great about homemade granola is that you can make it in literally 2-3 minutes + drying time. You can make it as healthy or as indulgent as you want and choose from dozens of ingredients. Homemade granola won’t cost you a lot, and it will taste delicious.

Ingredients for making Christmas granola

To make this recipe, gather all the ingredients first.

Hazelnuts – First, dry roast hazelnuts in the oven for about 40 minutes at 120 degrees. While this step is not necessary, it will add more flavour to hazelnuts and you will be able to peel off the skin. The easiest way to crush them is to put them into a clean zip-lock bag or wrap them into a clean kitchen towel and use a kitchen mallet.

Oats – use either thick rolled or thin rolled oats, whichever you prefer the most. You can use both of them as well and even add some rye flakes too.

Chocolate – Chocolate will melt in the oven. If you don’t have chocolate drops, you can make white chocolate shreds from regular white chocolate.

Chai Syrup – Because of the warming spices, homemade chai syrup is a great binder for this granola. Learn how to make Chai Tea Syrup here.

Place all ingredients in a bowl except sprinkles and marshmallows. Adding marshmallows is an optional step. If you don’t like the flavour of marshmallow fluff, keep it out. If you use them, they are going to add additional sweetness, so adding a pinch of salt is a good idea to balance out the flavour.  

What’s the best temperature for baking granola?

While you may be tempted to speed up the process by increasing the oven temperature, don’t do it. Your granola may burn or bake unevenly. Keep the temperature at not over 120-130 degrees Celsius and check every 10 minutes. Half-way through, use a fork and gently crush and turn it so it bakes evenly.

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Easy Christmas Granola

Homemade granola with chai tea syrup

Course Breakfast

Keyword Black Tea, Chai, Tea Syrup

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Equipment

• Baking tray
• Baking paper
• bowl
• Spoon

Ingredients

• 100 grams of oats
• 20-40 grams of white chocolate drops
• 40 grams of rice pops
• 40 grams of lightly roasted hazelnuts, crushed
• 10-12 spoons of Chai tea syrup
• Christmas sprinkles
• Marshmallows (optional)

Instructions

• Line a baking tray with baking paper.
• Put oats, rice pops, white chocolate drops and crushed hazelnuts into a bowl.
• Add tea syrup and mix. Consistency will depend on your tea syrup, but the syrup shouldn’t be dripping from the spoon once you mixed it. If you are using a thin syrup, you may want to use less.  
• Add marshmallows and mix (optional). Use either small marshmallows or cut them into smaller chunks so they melt evenly.
• Add sprinkles and gently mix.
• Spread granola on baking paper in a thin layer. It doesn’t need to be perfect, but spread it out evenly.
• Bake in the oven for 30-40 minutes at 120-130 degrees. It’s done when it’s crispy and light golden.
• Take it out from the oven, let it cool down and store in an airtight container.

The post Easy Christmas Granola appeared first on All That Tea.

What is Herbal Sticky Chai?

Herbal Sticky Chai comes from Chala Chai, a company that specialised in chai products. It’s made with herbal, caffeine free red rooibos tea, cinnamon, star anise, fresh ginger, cardamom, cloves, nutmeg, fennel seeds, black peppercorns and almost raw Northern Irish honey. In fact, this blend contains almost 30% of honey, and over 50% of spices, so expect a delicious, naturally sweet and spicy flavour.

Sticky Chai blends are like regular chai blends but contain a sweetener like honey that binds the ingredients and makes the blend look wet. What makes sticky chai great is that you don’t need to worry about ratios or adding a sweetener – it’s already naturally sweet.

Herbal Sticky Chai is a chai blend that contains all the ingredients needed to make a perfect caffeine-free chai – including honey.

This tea smells delicious, with deeper clove, cardamom and star anise notes, and lighter fennel and nutmeg notes. Ginger, rooibos and honey wrap it all up into a beautifully spiced, sweet and earthy blend that won the Great Taste award in 2022.

How to brew this tea?

There are different ways of making chai tea, and there are different ways of making sticky chai too. The easiest way is to prepare it is by simply steeping the tea leaves in hot water. Steep 2 teaspoon of sticky leaves in a cup of freshly boiled water for 5 minutes. Rooibos won’t get bitter no matter how long you brew it for, so it’s great for simmering too. This tea goes really well with milk, or you can enjoy it pure. Because it’s caffeine free, it’s suitable for a late evening sipping too.

Herbal Sticky Chai brews into a delicious, smooth, sweet chai that doesn’t need any condiments. Even though it’s a rooibos tea, rooibos is not overpowering. It tastes great without milk and even offers a similar texture and mouthfeel as a properly made chai. Sticky chai should be infused only once, as the honey will melt and spices will lose potency after the first infusion.

This tea is a wonderful alternative to regular chai, especially if you want to enjoy it at nighttime or if you are avoiding caffeinated drinks. It has depth, sweetness, spiciness, with a real warming touch of fresh ginger. Even if rooibos is not really your cup of tea, it doesn’t overpower this blend, but gives a perfectly smooth and deep base instead.

The post Herbal Sticky Chai by Chala Chai appeared first on All That Tea.