Chocco-Chai Recipe

Chocco-Chai Recipe
This recipe is by Josee di Stasio

Serves 6-8 people

1 Cup (250ml) light cream (10%) or whole milk
4 tbsp (60ml) Camellia chai spice/tea mix
4 tbsp (60ml) brown or granulated sugar
6 ounces (80g) semisweet chocolate
3 eggs

Mix the cream & chai in a saucepan and bring to the boil. Add the sugar and stir to dissolve. Remove from the heat and let it stand for 15 minutes.

Chop the chocolate using a food processor or mixer. Reheat the chai infusion and strain through a fine sieve.

Restart the food processor, pour in the hot infusion and blend until the chocolate is fully melted. Add the eggs one at a time and blend for 30-60 seconds, until the mixture is smooth.

Fill small tea bowls or glasses, about 1/3rd cup with the choco-chai. Refridgerate for at least 2 hours and then serve with a garnish of your choice.
I think strawberries might be quite nice on this..... then Enjoy!!!
Monthly Topic - Tea Families

oriento-8bIwzXRosfk-unsplash tea family blog

Before Robert Fortune discovered the 'secrets' of tea in the mid 19th century, europeans believed that green and black teas came from different plants. We know today that this is the phenomenon of oxidation that modifies the natural state of the leaves, changing the colour and taste.

Oxidation is produced by oxidase, enzymes that react when the cells of a tea leaf are broken. When reacting with oxygen, these enzymes trigger the oxidation of the leaf, so it is possible to change freshly harvested leaves into any type of tea.

Each family of teas comes from a particular method of processing the leaves. For example;, to obtain a green tea, the leaves must be 'fired' or steamed to disable the enzymes that cause oxidation.

There are six main categories or families of tea: white, green, yellow, wulong (or oolong), black and Pu er (or sometimes Pu-erh). I will be following these up each month to bring you some facts.

What is your favorite tea?
I like a spiced Chai tea

To read my 'Blog' articles, just 'CLICK' on the pictures.
To comment on this and any of the blogs, just 'EXPAND' below.

I look forward to reading them.
Paula xx ....