After two busy, maddening and unsettling months, this is the first post of this year. I have been to India last December for three weeks and came back to Sydney in mid-January. Transported right from the freezing cold Delhi to the frying hot Sydney, both the mind and the body just couldn’t seem to cope up and got more confused rather. But eventually, it got better in terms of getting adjusted to the heat. The body just gave in and the mind accepted the truth. And then I realized that in all that madness, I hadn’t done even a single blog post this year. But by the time the realization struck me, I had no inspiration left whatsoever. But it had to be tamed also just like every single time I had fallen down. And finally, here I am with this maiden post of the year – Chai Kulfi Affogato. Kulfi and Affogato are my two favorite desserts separately. But this time, I thought to marry them together into one with the bonding of Chai. How sweet and decadent this fusion is! And what better way to start the year with something sweet.
- 1.5 litre full cream milk
- 3 tbsp sugar
- 2 tsp black tea leaves
- 1 inch fresh ginger, grated
- 1 cinnamon quill, extra to garnish
- 1 star anise, extra to garnish
- freshly made filter coffee, to serve
- roughly chopped pistachio, to serve
- In a heavy bottom pan add 1250 ml of milk. Bring it to boil and then reduce the heat to vey low and let it reduce, till it is 1/3 of the original quantity. Keep stirring the milk continuously, so that it doesn't stick to the bottom.
- While the milk is reducing, in a separate saucepan, boil together rest of the milk, tea leaves, ginger, 1 cinnamon quill, 1 star anise. Let it simmer for 2-3 minutes. Take off the heat
- Once the milk has reduced to 1/3, strain the prepared tea, sugar and mix thoroughly so that sugar gets dissolved.
- Blend the mixture gently with a stick blender while it is still warm. Pour the mixture into a container and freeze overnight.
- While ready to serve, divide the kulfi into six Chai glasses or tumblers, pour over freshly made filter coffee, garnish with cinnamon quill, star anise and chopped pistachios.