prana chai, chai, honey, australia, kim hendrickson, chai cream, creme, whipped cream, dessert topping, world tea expo
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Prana Chai, One of My Favorite Things from World Tea Expo - Guest Post by Kim Hendrickson

Monday, August 1st 2016 @ 1:07 PM

When was the last time you had an experience like the following? . . . I attend​ed​ the World Tea Expo in Las Vegas this year. It is always an educational experience for me on so many levels. I get to meet new people in the "tea biz" and see, taste, ​and test new products​ --​ always a delight. One of my many missions is to find new products that I cannot live without​; then I go one step further and buy in bulk.

Once all of my purchases are delivered, I create baskets of MY FAVORITE THINGS to give to others at Christmas. Nothing delights me more than introducing something new to someone else ​while helping a company that I really like---a win-win!

One of the teas I tried this year was Prana Chai, BUT my experience wasn't  that simple.​

Let me start from the beginning. I must have walked the show aisles 3-4 times and each time I walked by Prana Chai's  ​booth I was so taken with the very large bowl of chai sitting in the front corner​.​

It was shiny, textured, fragrant.....​such ​a ​heady experience each time I walked by that many times I wished I could jump into the bowl! When I finally had the time to stop, I was immediately greeted by one of the salespeople who quickly handed me the best cha​I I've ever had​.   I generally don't care for chai​, but my sample was made with almond milk and they had me on the first sip.

From there I bought one of their start-up kits, the show ended and I came back to New York. One day later, I received an email thanking me for my order, then another to give me the tracking number of my shipment. I received my order before I even started contacting the leads I gathered at the show! A few days later I got a call from Andrew asking me if I was pleased with the shipment (!!!). In our conversation I told Andrew ​that I cook for a living and asked if he would be interested in the recipes that I create using his tea. After his quick, "Yes." he also sen​t me their Prana Chai Recipe Booklet for more uses of this delicious chai.

I have never had such great service and will do anything I can to help a company with a great product backed up by a great spirit and service. Please take a look at their website.

Below is a quick use of this chai that I've been ​featuring in my summer desserts. The amount of fresh fruit av​ailable these days defines most desserts I prepare, but why not turn your whipped cream into chai cream? It is really easy.....



Yield: 2 cups

1 cup of heavy cream
4 teaspoons of Prana Chai (or any other chai tea)
Sweetener, if desired (honey, stevia, sugar, agave)

In a small saucepan, steep the heavy cream and chai together over a low heat for 5 minutes. Strain the chai from the cream; chill the cream until it is cold.

In a medium bowl, using a standing mixer or hand mixer, beat the chilled cream until it is stiff and fluffy. Add sweetener to taste, if desired.

Use as cake filling or frosting, pie or cobbler side or top coffee with a healthy dollop. Delicious!


~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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