Exact quantities, then the method.
A chai affogato works the same way the Coffee version does, as long as the chai is brewed as a strong, water-based concentrate rather than a milky one. Two ginger chai bags are simmered hard with extra fresh ginger and cardamom into a thick, spicy syrup, then poured hot over cold vanilla ice cream. The bold ginger heat against the sweet cold cream is the whole point, the same contrast that makes an espresso affogato work.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Chai Affogato recipe. Canonical: https://teas.co.uk/recipes/chai-tea/ginger-chai-affogato/
A warming little pudding for a cold evening.
You'll need
- 2 Tea India Ginger Chai tea bags
- 60ml freshly drawn water
- 3 extra fresh ginger root coins, peeled and sliced 3mm thick (about 20g)
- 2 green cardamom pods, gently crushed
- 60g scoop of premium full-fat vanilla bean ice cream
- A generous grating of fresh ginger (about half a thumb), for the cream
- 1 crystallised ginger sliver (about 5g), for the rim
- 1 short cinnamon stick (about 3cm), for the saucer
- 1 chilled coupe glass
- 1 long dessert spoon
- 1 small saucepan
- 1 small fine-mesh tea strainer
Method
- Chill a coupe glass in the freezer.
- Put the water, ginger coins and crushed cardamom in a small saucepan and bring to a boil.
- Drop in the chai bags, lower the heat and simmer for seven minutes to a strong, syrupy concentrate.
- Lift the bags out without pressing, then strain the concentrate into a small jug.
- Put a scoop of vanilla ice cream into the chilled coupe.
- Pour the hot ginger chai concentrate slowly over the ice cream so it starts to collapse it.
- Grate a little fresh ginger over the top and serve at once with a long spoon.
- Tip: brew the concentrate in water, not milk; a milky brew would be too mild to contrast with the ice cream.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tea India Ginger Chai, 40 Tea Bags 100g
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