Tetley Celebrates Diwali With Giveaways & Great Recipes from Local Foodie

Ingredients

• 600ml whole milk
• 1 cup cream
• 125ml sweetened condensed milk
• 2 Tetley Masala Chai tea bags
• 2 cinnamon sticks
• 6 cardamom pods
• 2 cloves
• 25g (about 2 tablespoons) chopped pistachios (optional)
• 25g (about 2 tablespoons) chopped almonds (optional)
• A small pinch of saffron strands (optional)
• 1 teaspoon rose water
• 1/4 teaspoon cardamom powder

Method

1. In a heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring frequently to prevent it from scorching. Add the cinnamon sticks, cardamom pods, cloves, and a pinch of saffron. Add the Tetley Masala Chai tea bags into the milk, and let them steep for 10-15 minutes, until the milk thickens and takes on a slightly caramelised colour.
2. Add the sweetened condensed milk. Stir well to combine and continue cooking for another 10 minutes, until the mixture thickens further. Flavour with rose water and ground cardamom.
3. If using, add the chopped pistachios, almonds, and saffron strands. Stir to incorporate them into the mixture.
4. Remove the saucepan from the heat and let the mixture cool to room temperature. Then whisk in the cream. Strain the cooled mixture through a sieve.
5. Add almonds, pistachios, and rose petals into each Kulfi mould. Pour the mixture into Kulfi moulds or small paper cups. Insert a popsicle stick into each mould, then cover and freeze for at least 6 hours or overnight, until the Kulfi is fully set.
6. To serve, dip the moulds briefly in warm water to loosen the Kulfi, then gently remove it. Enjoy your Tetley Masala chai-inspired Kulfi as a refreshing and flavourful treat!

Ingredients

For the Masala Chai Cupcakes:

• 150ml (1/2 cup) whole milk
• 2 Tetley Masala Chai tea bags
• 120g (1/2 cup) unsalted butter, room temperature
• 150g (3/4 cup) granulated sugar
• 2 large eggs*, room temperature
• 1 tsp vanilla extract
• 160g (1 1/4 cups) cake flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

For the Butter Icing with Masala Chai Flavour:

• 200g (1 cup) unsalted butter, room temperature
• 1/4 cup whole milk or cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 Tetley Masala Chai tea bag (optional, for extra chai flavour)

Method

1. Heat the milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the Tetley Masala Chai tea bags, and steep for 10 minutes. Remove the tea bags, squeezing out any excess milk, and set aside to cool.
2. Preheat your oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the large eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the chai-infused milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
8. If you want extra chai flavour in your icing, heat milk in a saucepan over medium heat. Add the Tetley tea bag and let it steep for 5-7 minutes. Remove the tea bag and let the milk cool back to room temperature. If skipping this step, use regular milk.
9. In a large mixing bowl, beat the butter until creamy and smooth.
10. Gradually add the icing sugar, one cup at a time, beating well after each addition. The mixture will become thick and fluffy.
11. Add the milk or cream, vanilla extract, cinnamon, and cardamom. Beat on high speed until the icing is light and fluffy, about 2-3 minutes.
12. Add the chai milk or cream, one teaspoon at a time, until you reach the desired consistency.
13. Pipe the chai butter icing over the cooled cupcakes. Decorate however you wish. You can add sliced pistachios, almonds, or even edible Diwali designs