New ways to try chai

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

An aro­matic blend of black tea and spices, chai is na­tive to In­dia, where it’s been en­joyed as a hot drink for cen­turies. In­creas­ingly em­braced around the world for its warm­ing notes of car­damom, cin­na­mon, cloves and ginger, it seems only nat­u­ral that it be in­cluded in our cook­ing, too. This fra­grant tea can en­rich both desserts and bak­ing with th­ese sim­ple ideas.

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