Recipe from YOUNG MOUNTAIN TEA
Enjoy this summery version of a satisfying cup of Masala Chai! It’s full of wonderful spices.
Serves: 6
Prep time: 5 min
Cook time: 5 min
Ingredients
2 T organic Assam black tea
2 c water
2 T coarsely chopped fresh ginger
10 cardamom pods, crushed
1 cinnamon stick (or 1 t ground cinnamon)
1 T whole black peppercorns
large pinch saffron (optional)
¼ c granulated sugar
½ c coconut cream (not coconut milk)
½ c whole milk (or add another ½ c coconut cream, for vegan option)
¼ c chopped raisins (optional)
Steps
In a pan, mix Assam black tea leaves with 1 c water and boil on medium heat for about 5 min or until liquid is reduced by half (this happens quickly).
In another pan, over medium heat, combine all the spices with the remaining cup of water and boil approx. 5 min or until liquid is reduced by half. Stir occasionally.
Strain both concentrates into a pitcher or bowl with a spout to make pouring into frozen dessert molds easier. Stir in sugar, mix well, and let cool to room temperature.
Add coconut cream and milk. Whisk well until the liquid is smooth and creamy (it’s OK if a few small bits of cream remain unblended). Pour into frozen dessert molds and insert ice cream sticks, then freeze for at least 6 hours or overnight.
If adding raisins, let the treats freeze a bit before gently adding the raisins to the molds, stirring lightly, then return treats to the freezer. This will ensure that the raisins don’t all end up on the bottom of the molds.
Find out more about Young Mountain Tea, here.
