Black Cow Candied Chai
Created by Krisi Smith from The Blue Bird Tea Company.
35 ml Black Cow
35 ml Chai Syrup
35 ml Chai Concentrate
Candied ginger ingredients
Gingerbread Chai (Or other chai blend of choice)
10 slices fresh ginger
400g Caster sugar
Brew your chai with 800ml boiling water for at least 8 mins - you can do this on the stove, in a teapot or any loose leaf brewing method.
Place your slices of ginger in a saucepan on a medium heat with 400ml of your freshly brewed chai. Simmer for 30 mins, stirring regularly until the ginger is tender.
Once tender add your sugar and bring to the boil, still stirring regularly.
Once boiling, reduce heat a little and continually stir until the liquid reduces, thickens and gets syrup-y! This should take about 15 mins. When ready, decant the liquid into a cup or glass and leave approx 50ml in the pan with your ginger - return the pan to the heat. Keep stirring as the ginger gets coated in the crystalised chai.
Once the pan is dry take off the heat and remove the ginger pieces to dry on a piece of tin foil or baking parchment. Don't wash up your pan just yet as you can scrape off the remaining crysalised chai to create a garnish rim for your glass! Do this by putting a generous sprinkling of crystalised chai with ground ginger onto a saucer or plate. Coat the rims of two glass tumblers with a little lemon juice before turning over and placing onto the saucer so the sugar sticks to the glass.
Next, put three cubes of ice into each of your glasses, add 35ml of your chai concentrate, 35ml of your chai syrup and 35ml of Black Cow Milk Vodka. Garnish with a cinnamon stick, some of your crystalised ginger and edible flowers.
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T2 Chai Champion, UK Finals 2016
Bluebird Tea Company