Masala Chai-misu

Ingredients:

Masala chai teabags (I used these today, but brewing with tea leaves is EVEN BETTER!)

2 tsp coffee (I used instant ginger coffee I had on hand)

Savoiardi biscuits

300ml thickened cream

150ml mascarpone

2-3 tbsp caster sugar

1 tsp vanilla bean paste

Dusting

Cocoa powder

Cardamom powder

Cinnamon powder

Notes:

This is a freestyle recipe idea! What that means: cook with feeling and intuition. Things might not be exact, but the outcome will be great and delicious, so it’s okay to have extras. You’re creating here!

It starts off with your vessel (glass or dish) of choice. The thing with savoiardi (ladyfinger biscuits) is that they come in big bags anyway, so regardless of what size you make, you’ll always have extra.

Directions:

1. Brew your chai and coffee, then let them cool slightly while you prepare the cream.

2. In a bowl or stand mixer, whip the cream, mascarpone, caster sugar, and vanilla until soft peaks form (it’s so yum!).

3. To assemble: line the base of your glass or dish with a bit of cream. Swiftly dunk each biscuit into the warm coffee chai and place it into the glass/dish (I didn’t do this and the biscuit fell apart 😂). If this happens, don’t worry, just keep going.

4. Repeat the layers until you fill your vessel. Dust with your spiced cocoa powder and pop in the fridge until you’re ready to serve. Making these a day ahead works a treat as the flavors have time to meld.

5. Enjoy!!! 🥰🥰🥰🥰

Chai Porridge

Ingredients:

Porridge Base

500ml (2 cups) brewed chai 1/2 cup oats (Uncle Toby’s Rolled Oat Ancient Grains recommended)

1 tbsp honey

Toppings

2 tbsp peanut butter (smooth preferred)

1 banana, chopped

1 tbsp butter

1 tbsp pine nuts

Pinch of flaky salt

1/4 tsp cinnamon powder

Directions:

1. In a small saucepot, on medium heat, gently heat the chai.

2. Once steaming (just about to boil), sprinkle in the oats and stir to combine.

3. Cook for 5 minutes or until oats have thickened and you have a creamy consistency.

4. Meanwhile, in a small pan, melt the butter and toast the pine nuts until they are golden brown.

5. Remove the porridge from heat and decant into bowls.

6. Top each bowl with 1 tbsp peanut butter and half of the chopped banana.

7. Spoon the butter-toasted pine nuts on top, including some of the brown butter for extra flavour.

8. Finish off with a pinch of flaky salt and a sprinkle of cinnamon powder.