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Homemade Chow: White Chocolate Chai


I first discovered the indulgence that is white chocolate chai during my first visit to a Max Brenner in Manly, Sydney, and it's remained one of my favourite ways to enjoy chai. After my Australian Christmas two years ago, I have been searching high and low for the perfect recipe, and thought I had it sussed when I blogged about it previously here. I've since discovered Max Brenner's own recipe from his choco-cookbook, Chocolate: A Love Story, which is near flawless, and made a few tiny adjustments of my own after making it a couple of times (soy is actually not a bad replacement!) - give it a go when you're in need of a little something sweet...

Max Brenner's White Chocolate Chai
Makes 4 cups

1/2 cup Whole milk (Soy milk if lactose intolerant)
12 ounces White chocolate (chopped)
4 Chai tea bags
2 cups Water (boiling hot)
A dash of Cinnamon (ground, or a small stick)

1. Bring the milk to boil in a pan, and pour over the chocolate pieces in a heatproof bowl. Let the milk sit for c.1 minute until the chocolate begins to soften, then stir the mixture until smooth.

2. Steep the tea bags in boiling water for 4 minutes; slightly longer if you prefer a stronger flavour. Discard the tea bags and whisk in the chocolate milk. Add in a dash of cinnamon or a cinnamon stick into each cup, and serve immediately.

Image courtesy of Max Brenner.


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