Frozen Chai Russian
Photography Josh Griggs.
One of the gorgeous brews we tried for the tea feature in our latest issue was Fine & Dandy's Indian Spiced Chai – a few sips inspired this chilled tipple.
Serves: 4–6
INGREDIENTS
1 cup strong-brewed Fine & Dandy Indian Spiced Chai tea, cooled
¼ cup vanilla-infused vodka (place a bean in 250ml pure vodka overnight)
¼ cup pure maple syrup
milk, to serve
METHOD
Mix brewed tea, vodka and maple syrup together and pour into an ice cube tray and allow to freeze.
Put chai tea ice cubed in a glass and pour over your choice of milk.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.