Here’s my second attempt at making chai spiced with my leftover white chocolate cream cheese frosting. I have written down the recipe. I had changed the ingredients to make it my own, and I believe my foods and drinks should be colourful, creative, and delicious.

Google: “With a few exceptions, the base of chai is a black tea. There are many variations of black tea, but Assam is the most common in chai, as it has a strong, full-bodied flavour. Some people will get fancy and use a mixture of teas—such as combines Assam and Darjeeling tea because the former imparts “colon and body,” and the latter imparts “aroma and flavour. Chai almost always includes milk, and that milk is usually whole. Whole milk is the best way to bring out the richness in all the spices. Conclusion: whole milk or bust.”

“Chai can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used, but they are slightly less common. Plain white sugar is the most common sweetener for chai. Jaggery, or unrefined cane sugar, is also used, due to its concentrated sweet flavour, but it’s harder to find in America. Chai typically involves a bit more sugar than you might be used to adding; at least a heaping teaspoon of sugar in each cup of chai to get the fullest flavour out of the spices.”

“There are a couple different recipes on the best methods for making chai. The basic process involves boiling water, tea, milk, sweetener and spices in some order of operations, bringing the chai to a simmer, and straining it. As with the other aspects of chai, there is a lot of room for variation—and a lot of recipes differences on the best methods, like when to add the milk, or how long to let the chai simmer.”

Google: “Cream cheese frosting made using just butter, cream cheese, vanilla, and confectioners’ sugar. Because it’s whipped, this frosting doesn’t feel heavy or dense even when served straight from the fridge; its cool, creamy consistency will melt in your mouth just like a spoonful of cheesecake. If you love a good cream cheese frosting then this white chocolate cream cheese frosting just takes things up a notch. It’s all the flavour of a cream cheese frosting PLUS white chocolate.“

I am excited to try white chocolate cream cheese frosting after my first successful attempt. I am using the pulling method again (See Note), called Teh Tarik, where the tea man performs it to add aroma to his tea. I’m glad it turned out well and tastes delicious. Let’s confidently enjoy the creamy chai with this method!

Ingredients

1 c milk
2 black tea bags
enough water

Chai spiced

1/4 Tsp cinnamon powder
1/4 Tsp cardamom powder
1/4 Tsp clove powder
1/4 Tsp ginger powder
1/8 Tsp fennel seeds, crushed
1 star anise
2 cloves
pinch of nutmeg powder (OPT)

White chocolate cream cheese frosting

100 g white chocolate chips melting
100 g cold butter, cubes
200 g cream cheese
1 Tsp vanilla extract

Method

To do the white chocolate cream cheese frosting first, melt white chocolate chips on a bowl and place on top of a pot with enough water. Stir the chocolate from the centre out until fully melted. Sit cool to room temperature before using them. In a mixing bowl, beat cold butter until softened; pale and fluffy. Add cold melted chocolate chips, cream cheese and vanilla extract into the beaten butter. Mix everything until combined. Put in fridge to chill.

Now do the chai, combined all the spices in a small bowl except star anise and cloves. Next heat enough water in a small pot over low heat. Then add the chai spices, star anise, cloves and stir for 1 minute until aromatic. Next add milk and tea bags, stirring until combine.

Increase heat to medium and stirring continually for 5-7 minutes until the mixture just come to a simmer, smooth, and heated through. I just pulled it about half way the normal height for fear of burning myself and avoid mess in my kitchen. Though I didn’t make a mess, the drinks certainly did gives me a boasting flavour. Pour into a mug and scoop two scoops of white chocolate cream cheese frosting over the pulled chai spiced. Enjoy!!!

Note: You can use coriander, pepper, green cardamom, black cardamom, all spice, and Ceylon cinnamon. You can add sugar if you want it sweeten a bit. You can add thickened cream or ice cream instead of white chocolate cream cheese frosting. You can try the pulling method: The hot tea in pot lifted as high as you can/ daring and pour it into your mug. Do it by reversing; pouring from mug into the hot pot a few times – 3 to 4 times.

https://helenscchin.com/2024/10/02/chai-spiced-white-chocolate-cream-cheese-frosting/

For my Chai spiced hot chocolate with red wine recipe:

https://helenscchin.com/2024/07/21/chai-spiced-hot-chocolate-with-red-wine/

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