Anyone who knows me well knows that I am a chai tea girl, through and through. I’ve always got one in my hand. It’s usually hot, yes, even in the summer, but occasionally it’s icy and sometimes even frozen. I can never grow tired of my sweet, sweet chai.
I make a batch of chai concentrate weekly and keep it in the fridge. In the mornings, I add a glug of maple syrup to the bottom of a coffee mug, and steam my milk alongside. It’s never a bad day when it starts with chai.
I was wrapping up some work on my second cookbook (<–non-chalant pre-order link!) a few months ago, and wanted a little something to spruce up a small batch of banana muffins. I had the idea to stir my beloved chai spices into some whipped cream. One lick of the spoon, and I knew we would walk off into the sunset together forever–me and my chai whipped cream.
There’s nothing I wouldn’t put this whipped cream on.
First up: espresso granita.
Have you heard of a ‘dirty’ chai at Starbucks? They stir a shot of espresso into a hot chai. The flavor combo is perfecto. But a frozen dirty chai? Another walk-on-the-beach sunset, romantic moment for me.
Meet my soul mate, chai whip: