I have a semi-serious addiction to chai lattes. There’s just something so lovely about the sweet, cardamom and cinnamon flavoured milky tea drink.
So when I was thinking about a new almond snacking recipe, I decided to see if I could come up with a chai-flavoured almond mix.
Developing a new recipe is sometimes like working without a net. There are no rules because you’re making them up as you go along. Sometimes you nail it first go and other times it takes a few goes to get a recipe right. And sometimes great recipes are created completely by mistake. Take, for instance, my very stylish deconstructed pavlova that was created when my daughter smashed the baking tray against the base of the pavlova and broke it into pieces.
But back to these Chai almonds.
My first three attempts at Chai Almonds were — how shall I put this? — disasters. I had to throw them out.
So I tweaked and modified and experimented.
On the fourth attempt I finally cracked it. This was the result: Roasted Chai-Flavoured Almonds.
They were unmistakably Chai in flavour and absolutely delicious.
Why not try them today?
- ¼ cup milk
- 1 teabag black tea
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ginger
- 3 cloves
- 1½ teaspoon sugar
- 100 grams raw almonds
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- Heat milk in your smallest saucepan until about to boil and then remove from heat.
- Pour milk into a small bowl and add spices and sugar.
- Mix thoroughly to dissolve spices and then add the teabag and the almonds.
- Leave to infuse for ten minutes.
- When time is up, use a slotted spoon to transfer almonds to the baking tray.
- Bake in the oven for 12-15 minutes and then transfer tray to kitchen bench to cool.