Ginger Chai Affogato

teas.co.uk · 10 min · Serves 1

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

1. Chill a coupe glass in the freezer.
2. Put the water, ginger coins and crushed cardamom in a small saucepan and bring to a boil.
3. Drop in the chai bags, lower the heat and simmer for seven minutes to a strong, syrupy concentrate.
4. Lift the bags out without pressing, then strain the concentrate into a small jug.
5. Put a scoop of vanilla ice cream into the chilled coupe.
6. Pour the hot ginger chai concentrate slowly over the ice cream so it starts to collapse it.
7. Grate a little fresh ginger over the top and serve at once with a long spoon.
8. Tip: brew the concentrate in water, not milk; a milky brew would be too mild to contrast with the ice cream.

Recipe: https://teas.co.uk/recipes/chai tea/ginger chai affogato/