sarah scarborough, firepot nomadic teas, chai, granita, recipe, Thalia Boli
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The Tea House Times Guest Blog featuring SARAH SCARBOROUGH, Fair Trade Teas, Firepot Chai

May 2017 Posts

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Coconut Rose Chai Granita - Guest Post by Sarah Scarborough, Firepot Nomadic Teas

Sunday, May 28th 2017 @ 9:59 PM

Masala chai meets coconut milk and roses for a simple, vegan summertime sweet. Granita, an Italian semi-frozen desert, is an ideal way to serve tea and, unlike ice cream, requires no special kitchen tools.

Recipe: 

Makes: 4 servings

Takes: 3.5  hours (20 minutes of active cooking)

You will need:

1 Tablespoon masala chai

pinch salt

1 teaspoon dried rose petals

1 cup full fat coconut milk

3 Tablespoons sugar

To make:

In a saucepan, bring 1 cup of water to a boil. Add 1 Tablespoon masala chai, a small pinch of salt and 1 teaspoon dried rose petals. Add 1 cup of full fat coconut milk. Bring to a boil again and then steep for 5 minutes over low heat.

Strain and add 3 Tablespoons sugar. Stir well and pour into a glass or steel cake pan.Place the pan in the freezer.

Every 30 minutes for 3 hours, scraps the chai from the sides of the pan.

Serve immediately.

 

~ Sarah Scarborough, Firepot Nomadic Teas
   Repost from NomadicTeaParty.com
blog.


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SARAH SCARBOROUGH is founder of Firepot Nomadic Teas and the author of NomadicTeaParty.com blog. In 2001, she made the first batch of Firepot Chai and fell into the world of tea. Since then, she has traveled throughout the world's tea origins, relishing the cultures and agricultures that make them unique.

Direct url to this guest blog: http://sarah.theteahousetimes.com

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