Sticky Chai v.1

Ingredients: 
100g black Ceylon tea
15g cinnamon sticks
5g whole clove
20g vanilla powder
5g turmeric powder
15g dried ginger
5g aniseed
3g licorice root
5g whole green cardamom
10g black peppercorn
5g coriander seed
200g yellow box honey

Break the cinnamon sticks in half, and pull them apart.

Crack open the cardamom pods, and extract the seeds from the pods -- keep the pods.

Break up the slices of dried ginger -- pull apart with your fingers or chop.

Pour all the dry ingredients into a bowl, then pour the honey on top and stir. Everything should be moist with honey, without dry spots. Put into a jar and leave it in a dark and cool cupboard for 2 weeks.

Notes: 
I am making my own Sticky Chai because I find the original one to be too sweet, not spicy enough and lacking in licorice/aniseed flavor that Matthias so loves.

I did not mix this by hand. I recommend using your stand mixer on the lower setting, with a dough hook. It is less work to clean the dough hook and bowl than to do this by hand.

Using the dough hook also minimises the crushing of the spices. While some crushing is ideal (that is why I pull apart the cinnamon sticks), I suspect that crushing or grinding the mixture down may cause some of the spices -- particularly the clove and the star anise -- to taste too bitter in the final product.

I only used yellow box honey because it was cheaper. Any regular honey will be fine. I plan on making a batch with maple syrup at some point, but with less of the aniseed.

Tasting Notes: 

Makes for a very mellow, and mild chai. I have to add some fresh ground pepper and chopped ginger to give it even the slightest kick.

Chai Chiffon Cake

Adapted from Kitchen Tigress

Ingredients: 

180g egg white 

1/4 tsp cream of tartar 

55g sugar

60g egg yolk 

55g sugar 

95g strongly brewed chai -- see notes 

60g oil 

100g flour 

1tsp baking powder 

1/4tsp salt 

Sieve the flour + baking powder. Then whisk in the salt, and set aside. 

Whip egg whites + cream of tartar + sugar to soft peaks at medium speed over a pan of hot, freshly boiled water. Then whisk for an extra 45 seconds at top speed. Remove from pan, and set aside. 

Whip the egg yolks + sugar until thick and creamy. Then whisk in the chai, followed by the oil. Whisk in the flour mixture in 3 - 4 parts, each time dusting the flour over the top of the batter. Stir in a third of the whipped-up egg whites. 

Pour the egg yolk mixture over the remaining egg whites and fold. 

Pour into a 22cm 2-piece chiffon cake tin. Bake at 180C. 

Notes: 

This chai should be brewed straight up in milk, not water, and without sugar. I suggest at least 2-3 teabags worth, and squeeze out the liquid. 

Alternatively, I have been experimenting with a triple-brewed chai extract of my own making -- this time, I used some left over chai and a tablespoon of the extract. I will report back.

I did not actually taste the cake as it was a gift for someone. But the texture etc looked perfect.