Chai Milk Jelly with the Chai Spice Pack

A dessert that is nothing more than brewing chai as you always would and setting it with gelatine. The brewing method is identical to “How to Make Hot Chai, 500ml”. Neither the quantities nor the timings change.

Aroma closes up when chilled. This still works because the brewing method is built from the outset around the ratio and the timings at which the spices speak loudest. The cold aroma of cardamom and the sweet bark of cassia keep their outline even in chilled milk.

Gelatine will not set if you boil it. Take the pan off the heat and let the steam settle before adding it.

Time required: about 20 minutes

On top of that, it needs 3 hours in the fridge to chill and set.

Ingredients (makes 4)

• “Chai Spice Pack”, 1 sachet
• Milk (dairy, soy, oat or similar) 300ml
• Water 250ml
• Sugar (unrefined cane sugar is best) 4 tablespoons (2 for the brew, 2 for the jelly)
• Powdered gelatine 10g
• Water (to soften the gelatine) 3 tablespoons
• Cream 100ml (optional)
• Nuts 20g (optional)

Preparation

1. Sprinkle the powdered gelatine over the measured water (3 tablespoons) and leave it to soften.
2. Open the “Chai Spice Pack” and snip the cardamom lengthways with scissors.
3. Set out four moulds.
4. If you are topping with nuts, chop them coarsely and toast them dry in a frying pan.

Method

1. Put 250ml of water in the pan.
2. Add the cassia, the cardamom (snipped lengthways with scissors) and the tea leaves to the water, then set over medium heat and bring to the boil.
3. Once it boils, drop to the lowest heat and brew for 2 minutes 30 seconds. Held at a rolling boil the tea turns bitter, so leave it for 2 minutes 30 seconds on the lowest heat, or with the heat off.
4. Add 300ml of milk, the ground spices and 2 tablespoons of sugar. Draw a cross through the base of the pan with a spoon, then raise to medium heat and brew for 60 seconds.
5. After 60 seconds, lower the heat and brew for 1 minute 30 seconds. Above 74°C milk takes on a cooked note that gets in the way of the spices and the tea. Small bubbles at the edge of the pan are enough.
6. Take the pan off the heat and draw a cross through the base again, on a different line from before. Then stir the whole thing gently with the spoon to bring it together. Stir as though dissolving the sugar settled at the base.
7. Pour slowly through a tea strainer into a bowl. Pressing the tea leaves releases astringency and bitterness, so do not crush them. Be gentle.
8. Add 2 tablespoons of sugar to the strained chai and stir until it dissolves. Cold dulls the palate to sweetness, so you top it up here.
9. Leave it about a minute, and once the steam has settled add the softened gelatine and stir until it has dissolved completely.
10. Pour into the moulds, let the residual heat go, then chill in the fridge for at least 3 hours to set.
11. If you like, top with cream whipped to soft peaks and scatter over the toasted nuts. It is also good with nothing on it at all, on the aroma of the chai alone.

The type of sugar changes the flavour here too. Unrefined cane sugar suits it best, and light brown cane sugar does the job well. White refined sugar has no depth, so there is nothing left to carry the aroma.