The festive season calls for indulgence, and what better way to treat yourself than with a Chai Affogato? Time to Chai brings the spirit of celebration to your cup, infusing your chai experience with a burst of cinnamon, cardamom, and a touch of black tea. This carefully curated blend is the embodiment of festive warmth, making it the ideal choice for creating a dessert that captures the essence of the season.
In the hustle and bustle of festive preparations, convenience is key. You Be The Barista understands the need for simplicity without compromising on flavour. With just a splash of water, you can transform this exquisite chai concentrate into a delightful elixir, ready to be poured over a scoop of vanilla ice cream. This effortless process ensures that you spend less time in the kitchen and more time savouring the moments that matter.
Whether you're hosting a festive gathering or simply looking to treat yourself, the Chai Affogato made with Time to Chai is the perfect indulgence for the warm season.
Recipe:
- Pour a shot of Time to Chai tea concentrate (approx. 15ml) in a mug
- Mix with hot water (approx. 40ml)
- Scoop a generous serving of high-quality vanilla ice cream into a bowl or glass.
- Gently pour the freshly made Time to Chai Tea over the vanilla ice cream.
- Elevate your Chai Affogato with a sprinkle of cinnamon or a drizzle of caramel. These optional garnishes add an extra layer of indulgence to your festive treat.
As the festive season unfolds and the Australian summer beckons, Time to Chai by You Be The Barista becomes your go-to companion for creating the perfect Chai Affogato. Indulge in the warmth of chai, the coolness of ice cream, and the festive spirit that this delightful dessert brings. Celebrate the season with a Chai Affogato that not only satisfies your sweet cravings but also becomes a highlight of your summer festivities.
Get your "Time to Chai" by YouBeTheBarista, the ultimate companion for crafting the perfect Chai Affogato that will elevate your festive celebrations to new heights.
