MMmmm It's all about CHAI right now!

This is a sight that warms my Mothering Soul: a vintage Peter Rabbit mug filled with sweet warm Chai. And a Jammy Heart shortbread biscuit to dunk. It's ALL about the Chai for me right now.
Strangely enough, i hate sweet milky tea so it is with amazement that i have made, drunk and will talk about this at all. But Chai has this effect....

This Chai recipe, as far as i can tell, is very American. Of course, Chai means 'Tea'. And this method of making / drinking 'Chai' is a highly overcomplicated 'messing around' with our Nations Greatest Love - The humble cup of tea....

I know, it doesn't need messing with. It is already perfect, however you take it. However YOU make it. It is perfect. But this is perfect in it's own unique way too.

A simple jar filled with a can of Condensed Milk (forgive me for buying Nestle? i was blinded by the task of "must buy condensed milk" and temporarily forgot my scruples)

Now: add want you like.... I added:

2 teaspoons of All Spice

2 Star Anise

2 teaspoons Vanilla Essence

1 broken Cinnamon Stick

Grated Nutmeg

(add extra sugar at this stage if you like sweet tea)

And this lot sits in the jar, in the fridge, waiting to be used whenever you want. No need for milk or sugar - perfect for when you need a morning cuppa and no-one remembered to buy milk!

You can add however many spoonfuls you want to make your perfect beverage. I use one small spoon as i want my tea strong and not too sweet or milky.

This is best served with a really good quality strong tea - i use Assam.

I make it with loose leaf tea in my little pot. If, like me, you love tea then you might really like how the subtle chai flavours mix with the flavour of the fresh Assam (It makes me want a cup right now)

Once i have used this 'One Pot' teapot i fill it again with hot water and leave it to steep ready for my second cup.

It is strangely addictive and far more 'soothing' than my old cuppa.

I am sure the addiction will pass - but right now.... it is ALL about the Chai x

Marmalade 2 - the revisit....

Batch no.2.
After research, discussion, tips from here :) i made a second batch of Marmalde. Please don't make the assumption that i *think* about anything before i go ahead and try it - the Marmalade being a prime example.... so i tried a completely different method. This is alot cleaner and clearer than before. Sunshiney and bright with some peel included and the odd Star Anise in each jar. The little black specs are vanilla pod seeds....

I boiled up about 7 Seville Oranges and 1 normal in a big ole chutney pan.

Covered the fruit with about 2 litres of water and simmer for 1.5 hours or there-on.

I ADDED to the water, with the fruit, before boiling:

1 Vanilla Pod

A large cube chopped ginger

3 Star Anise

1 Broken Cinnamon Stick

10 - 15 Cloves

Then - i strained the liquid and only put the items BACK into the mix, that i wanted to keep, so:

Scraped out flesh of the oranges to put back in.

Chopped some peel - so nice and soft now they had been boiled and placed back in the pan.

Star Anise back in the pan.


It was a quicker and easier method by far and retained so much of the flavour of my little extras - especially the vanilla. I was scared the soft vanilla taste would get drowned in Seville Orange bittreness but it warms through sensationally.

All the liquid was then boiled up for 20 mins or so? i kept a Jam thermometer in the pan to check. I boiled it up with 1kg of sugar - granulated, as the added pectin in Jam Sugar was uneneccasry for these fruits.

TASTE - done

LOOK - happy with

CONSISTENCY - still a little runny and more sugar would have helped make this thicker but i didn't want the flavour any sweeter.

Friends and family decided they could live with the runnier consistency as opposed to a wobbly jelly type. I caught someone spooning the stuff into their mouth direct from the fridge... i think that was a seal of approval?

Thanks for all your help peoples xxx