A few months back we asked a number of influential bloggers in the Somerset area to create a recipe using our award winning Chocolate Chai. Working with the best local bloggers who love independent produce, we’ve picked our top 5.
Rough Measures’ Chai Banana Bread
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
75 ml melted coconut oil + greasing
200g spelt flour
3 + 1 ripe bananas
25 ml agave / brown rice syrup
50 ml Henny and Joe’s Chocolate Chai syrup
100 ml almond milk or other dairy free milk
1 tsp cinnamon
2 tsp baking powder
handful cacao nibs
Preheat oven to 170 C / Gas 3
Add 3 of the bananas, agave, milk, chai syrup and melted coconut oil into a food processor – blitz until mixed
Add spelt flour and baking powder cinnamon and blitz again
Stir through cacao nibs
Pour batter into a lined loaf tin and spread evenly around tin
Slice a banana down the middle in half and push down into batter slightly
Bake for 1 hour 10 mins, or until a knife comes out clean.
Leave to cool for 10 mins, then turn onto a wire rack and leave to cool completely.
Tara’s Busy Kitchen’s Chocolate Chai Bread and Butter Pudding
25g/1oz butter, plus extra for greasing
8 thin slices bread
2 tsp cinnamon
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
nutmeg, grated, to taste
1tsp vanilla extract
Zest of one orange
1tbsp chocolate chai syrup (I used Henny and Joe’s)
1. Grease a 1 litre/2 pint pie dish with butter.
2, Spread each slice of bread with butter on one side only, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk, cream, chocolate chai syrup, vanilla and orange zest in a pan over a low heat to scalding point. Don’t let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. (Or longer!)
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Serve with some delicious local double cream.
The Bathonian’s Chocolate Chai Blondies
225g plain flour
225g dark brown sugar
5 tbsp Henny and Joe’s Chocolate Chai Syrup
100g white chocolate chunks
50g milk chocolate chunks
1 tsp baking powder
Pinch of salt
1. Preheat the oven to 200 degrees.
2. Melt the butter (keep swirling with a wooden spoon) in a saucepan over a low to medium heat until you have a golden, glossy liquid. Now set this aside to cool.
3. Next up – in a mixing bowl add the plain flour, 1 tsp of baking powder and pinch of salt.
4. In a separate bowl containing the cooled melted butter, stir in the dark brown sugar until you have a smooth, dark amber consistency. To that, crack in two eggs and 5 tbsp of Henny and Joe’s Chocolate Chai Syrup. You may want to add a tbsp less or more of the syrup, depending on how subtle or strong you would like the chai flavours to taste once the blondies are baked.
5. Gently fold the wet ingredients into the flour, along with the white and milk chocolate chunks.
6. Spoon the thick mixture into a pre-prepared baking tin and bake for 22 to 25 minutes.
7. Once your blondies are ready, they should be gorgeously golden brown and appear cracked on the surface. Don’t panic if the centres are still slightly sticky and gooey, but do pop them back in the oven for 2 to 3 minutes if they are runny and the mixture is oozing out onto your knife.
8. Serve warm with a generous helping of ice cream. I’d say Henny and Joe’s homemade Chai Infused Ice Cream would do just the trick!
Jane’s Patisserie’s Chocolate Chai Cupcakes
This recipe makes 12 cupcakes
175g Unsalted Butter/Stork
175g Caster Sugar/Light Brown Sugar
3 Large Eggs
135g Self Raising Flour
40g Cocoa Powder
1tsp Vanilla Extract
4 tbsps Henny & Joes Chocolate Chai
150g Unsalted Butter, room temperature
300g Icing Sugar
2-3 tbsp Henny & Joes Chocolate Chai
Life in Full Flavour’s Classic Chocolate Chai Latte
I wanted to try it as a warm drink first so I heated a mug of milk (I used the simple method of microwaving) and added two tablespoons of the Chocolate Chai. The bottle recommends adding one or two, but I was feeling in an indulgent mood. I used my aerolatte to froth the milk, and left it to cool for a few minutes before giving it a try!