Chai latte cupcake cream

100 ml milk
60 g sugar
275 ml Creme fine for whipping
150 g coconut oil
8 g chai tea powder

Bring the milk, coconut oil, sugar and tea to the boil and allow to infuse for 10 minutes. Stir in the remaining ingredients and strain through the iSi funnel and sieve. Chill for 2 hrs and fill into a 0.5 liter Whipper, screw on 1 cream charger and shake 12 times.

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