Food & Drink

Cookies. Chocolate. Chai


A true winter necessity, chai is a combination of black tea and spices simmered with milk and sweetened with honey to produce a rich, fragrant brew. T2’s incredible range of chai is sure to spice up any recipe!
 
Here are our top 3 ways to enjoy chai.

 
STICKY HONEY CHAI

Ingredients
Sticky Honey Chai
Milk of choice
 
How to
  1. Place 2 teaspoons of Sticky Honey Chai per 250 ml/8.4 fl oz milk of choice in a saucepan and heat, stirring constantly for 5 minutes.
  2. Strain into a cup or mug and serve. To get the smoothest chai sip, strain your Sticky Honey Chai through our Sticky Chai Strainer or use a small kitchen sieve.

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T2 CHAI AND CINNAMON COOKIES

Ingredients
2.25 cups (225g) sifted all-purpose flour plus a little extra
2 tbs loose leaf T2 chai tea
pinch sea salt
1 cup unsalted butter
1/2 cup coconut sugar 
1 tsp vanilla extract
1 cup icing sugar
3 tablespoons milk
1 tsp organic vanilla extract
1/2 teaspoon ground cinnamon
Serves aprrox. 20 cookies
 
How to
  1. Pre-heat the oven to 180C.
  2. Pop the flour, tea and the salt into the bowl of a food processor and blitz until all the tea is ground into the flour. Remove and set aside.
  3. Add the butter, vanilla and the sugar into the bowl of the food processor with a whisk attachment and whisk until pale and fluffy.
  4. Add the four mixture and combine.
  5. Lightly dust a clean work surface with flour and roll out the dough to about 5mm in thickness. Use a cookie cutter to cut out shapes re-rolling offcuts.
  6. Cook on a baking tray lined with baking paper for 15-20 minutes or until golden brown. Once cooked remove and allow to cool.  
  7. To make the icing mixture whisk together the icing sugar, vanilla extract and the milk until smooth. Dip the cooled cookie in the icing allowing excess to drip off and place onto a tray lined with baking paper, dust a small amount of ground cinnamon over the icing before it sets.
  8. Store in an airtight container for up 3 days.


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CHOCOLATE CHAI MILKSHAKE

Ingredients
8 teaspoons Choc Chip Chai
300 ml/10.14 fl oz boiling water
300 ml/10.14 fl oz soymilk
5 tablespoons drinking chocolate powder
Small knob fresh ginger, sliced
 
How to
  1. Add Choc Chip Chai to the infuser of a small teapot then add boiling water. Infuse for 6 minutes then remove infuser.
  2. Add drinking chocolate, stir to dissolve and leave to cool.
  3. Fill two heatproof glasses with ice and ginger slices. Add cooled chai, then top with soymilk. Stir well and serve.

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