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Chai Ritual #9 mamashanti’s organic golden turmeric chai

Chai Ritual #9 mamashanti’s organic golden turmeric chai

I’ve been busy here at mamashanti HQ, blending and brewing and blending some more to create the perfect Organic Golden Turmeric Chai.  I’ve taken my signature spice blend to create the most delightful golden turmeric chai experience. This chai is ground super-fine and gives you a simple way to brew instant golden chai lattes with any milk or enjoy it in it’s purest form by brewing with filtered water.

Here are two ways to make Golden Turmeric Lattes.  One takes a little bit of forward planning, then gives you instant brewing options, the other takes a little more time when brewing…  try both versions, you’ll be brewing Instagram worthy lattes in no time!

Turmeric Paste for Instant Golden Turmeric Chai Lattes
1/4 Cup of mamashanti’s very pleasing organic golden turmeric chai
½ Cup of filtered water and an extra 1/4 Cup to add
1/4  Teaspoon of freshly ground black pepper
1/4 Cup of coconut oil or creamed coconut paste

Simmer: chai, pepper and 1/2 Cup of water in a small saucepan then add the extra 1/4 cup of water. Continue to cook on low heat until you have a thick, smooth, aromatic paste.
Blend: in coconut oil or creamed coconut. Remove from heat.
Pour: into a sterilised jar.  Cool completely before putting on the lid and storing in the fridge.
Store: for up to 3 weeks in the fridge, always use a clean, dry spoon to scoop out turmeric paste.

Instant Creamy Golden Turmeric Chai Latte
1/2 teaspoon of mamashanti’s very pleasing organic golden turmeric chai paste
350ml mug of heated rice milk (or your preferred milk)

Place: turmeric chai paste into your mug.
Pour: hot milk into the mug.
Blend: milk into the turmeric chai paste.
Sip: your creamy liquid gold slowly as you feel yourself preparing for a superb day.
Tip: By brewing a batch of turmeric paste, you’ll have this amazing potion to brew up golden chai lattes in the blink of an eye – or the time you need to heat up a mug of milk.

 

Creamy Golden Turmeric Chai – Leisurely Style
1 teaspoon of mamashanti’s very pleasing organic golden turmeric chai
350ml mug of rice milk (or your preferred milk)
a couple of grinds of fresh black pepper
a splash of coconut milk or dollop of creamed coconut paste

Simmer: milk, chai and pepper in a small saucepan for around 15 minutes (this is when I head off to take a shower). Turn off the hotplate.
Steep: your brew with a lid on for 5 minutes to extract maximum spice intensity.
Blend: coconut paste if using into this heady brew and pour into preheated mugs.
Share: with someone dear to you.
Sip: your creamy liquid gold slowly as you feel yourself preparing for a superb day.
Tip: This is the method I usually use to brew my turmeric chai.  It appears to take longer, but has simply become an integral part of my morning routine… Get up, heat chai, take shower, steep chai enjoy with sturdy breakfast and lively banter! 

125 grams of mamashanti’s very pleasing organic golden turmeric chai will yield around 60 cups of gorgeous handmade chai.  Need a jar of your own?  Visit my Etsy Store or pop by one of these lovely stockists to collect yours. 


celebrate Spring’s bounty with creamy golden custard

celebrate Spring’s bounty with creamy golden custard

As well as a great way to use up the bounty of eggs our hens gift us with this time of the year, this custard recipe is a nourishing, heart warming and tangible link to my rural Italian ancestry.

It was introduced to me when I was ten years old as the “recipe of threes”.  To make a batch of custard, you need to stay present, stir in smooth motions, be patient and honour the process.  The reward is a golden, sweet and oh so velvety custard to serve on it’s own or with just about anything else!

Each time I make this custard, I feel deep gratitude for knowing Maria.  Maria came to Australia from Sicily and I was blessed to be one of her many God children.  She lived in inner suburban Sydney, where every possible surface around her house was devoted to growing produce.  When I stepped out her back door, the heady aroma of basil, oregano, tomatoes and fennel made me feel giddy on my little girly legs. I would search out the fresh peas, nest in the shade of her fruit trees and generally while away the time marvelling in the splendour of her piece of paradise.  These are the  impressions upon which, I built my own imaginings for creating my future home.

Maria was loving, generous, magnificently big bosomed and had a wonderful laugh and I dearly wish I had more time to get to know her.

Maria’s Custard

600ml full fat best quality dairy milk

3 egg yolks {free range per favore}

3 rounded desert spoons of cornflour

3 rounded desert spoons of sugar {use the kind you like most}

To flavour either:  vanilla essence or cocoa to taste; or Maria’s favourite 3 wide peelings of lemon rind, preferably picked from your own tree

Combine egg yolks, sugar and cornflour in a medium saucepan.  Blend till smooth and then whisk in the milk.  Place saucepan on your hotplate, moderate heat {6 or 7 on your stovetop}.  Whisk gently to ensure the ingredients have integrated, all the while observing the heat as we don’t want it to cook too fast. Continue whisking until your milky liquid has been magically transformed to a creamy golden custard.  Pour into beautiful serving bowls.  The custard will continue to set as it cools making it perfect as a layer in cake or filling for other sweets such as the finest Sicilian desert ever – cannoli!  Share warm or cool and most importantly share with those whom you love the most.

Cara Maria ti volglio bene  xx Nina