Dirty Chai French Toast

Method

1. Crack the 1 large egg into the wide shallow bowl. Add the 100ml of whole milk, the 25g of Drink Me Chai Dirty Chai Latte powder, the 1 tablespoon of golden caster sugar and the half teaspoon of natural vanilla extract.
2. Whisk fast and steady with a balloon whisk for thirty seconds until the powder fully dissolves into the egg and milk to a smooth pale coffee brown custard with no lumps.
3. Set the large non stick frying pan over a medium heat. Add the 30g of unsalted butter and the 1 tablespoon of vegetable oil. The oil stops the butter from browning too fast.
4. Dip the first 2 slices of brioche into the custard bowl, holding each slice flat for ten seconds on each side. The bread should soak the custard right through but not collapse into mush.
5. Lift the soaked slices straight into the hot buttered pan. Cook the first side for two minutes until a deep golden brown crust forms.
6. Flip each slice with a thin spatula. Cook the second side for one and a half minutes until the second side is the same colour.
7. Slide the cooked slices out onto two warmed plates, two per plate.
8. Dip the remaining 2 slices into the custard and cook in the same pan, adding a small extra knob of butter if the pan looks dry. Cook two minutes each side and slide out onto a small reserve plate ready to serve.
9. Build the plates: drizzle each stack with 2 tablespoons of warm maple syrup, drop 2 tablespoons of Greek yogurt on top, scatter a small handful of fresh blueberries across the yogurt.
10. Dust each plate lightly with icing sugar through a fine sieve in a single light shower. Serve immediately while the bread is still hot.