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  • Jun 16th 2015
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Ingredients

  • 960ml water
  • 100g sugar
  • 16 whole cloves
  • 1⁄4 teaspoon cardamom seeds (from about 1 pod)
  • 5 cinnamon sticks
  • 8 slices fresh ginger
  • 6 black tea bags
  • 180ml double cream
  • 300ml milk
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon vanilla extract (optional)

Method

  1. Combine water, sugar, cloves, cardamom, cinnamon sticks and sliced ginger in large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add tea bags. Reduce heat; simmer, covered, about 30 minutes or until very fragrant.
  2. Strain tea through fine mesh strainer into 1 litre glass measuring jug; cool to room temperature. Pour mixture into two ice cube trays, 14 (2-tablespoon) cubes each. Freeze overnight or until solid.
  3. For each serving, combine seven chai cubes, 45ml cream, 75ml milk, ½ teaspoon grated fresh ginger and ¼ teaspoon vanilla extract, if desired, in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Icy Drinks/Smoothies setting.
  4. Pour into glasses; serve immediately.