Recipes — Silky Chai

Whether you’re team “boba” or team “bubble” tea, we hope you get a chance to enjoy one of our favourite ways to sip tea. This delightful dessert is made using Pandan leaves and coconut milk, which are two common ingredients in traditional Indonesian cooking. Pandan is a tropical plant that adds a lovely aroma and unique flavor to dishes, while coconut milk is often used in sweet treats. The result is a sweet and refreshing jelly that's perfect for a hot day!

Satisfy that holiday sweet tooth with our Silky Chai cinnamon glaze! Cinnamon Rolls 2 ½ cups all-purpose flour 1/4 cup brown sugar ½ tsp salt 3 tsp quick rise instant yeast 2/3 cup warm milk 1/4 cup Silky Chai steeped tea 1/4 cup unsalted butter (melted) 1 egg Filling 1/4 cup unsalted butter (melted) ⅓ cup brown sugar ½ tbsp cinnamon Silky Chai Cream Cheese Icing 2 tbsp Silky Chai  ½ cup boiled water ½ cup cream cheese 2/3 cup icing sugar Instructions In a large bowl, mix flour, sugar and salt together. Set aside. Mix warm milk, steeped tea and melted butter...

In a bowl, mix 1 cup of powdered sugar, 1 teaspoon of vanilla extract and about 4-5 tbsp of steeped tea (note: add one tbsp at a time). Mix well and immediately drizzle the icing glaze over cake, cookies, cinnamon buns or any pastries of your choice!

With the holidays around the corner, we want to share another deliciously-festive recipe that will leave your home smelling divine!