GHH Newspaper Issue 5 Jan 25 - Flipbook - Page 23
SIP OF THE SEASON
Sips made
to chai
There’s something about chai that feels perfectly suited to this time of year - warm, aromatic, and quietly indulgent.
This season, we’re serving it two ways: one sweet and indulgent, the other with a spirited twist. And because good things
are meant to be shared, our No. 42 team has passed along the recipes so you can enjoy making them at home too.
AUTUMN WARMER
Serves two
CINNAMON SILK
Serves two
A cosy, gently spiced chai latte with a little indulgent swirl of
sweetness - the kind of drink that invites you to slow right down.
A silky, chai-infused gin sour with a soft citrus lift and a ribbon
of warming spice. A perfect companion for winter evenings.
1. Brew 3 bags of Masala chai in 600ml hot water with 1 tbsp
sugar, steeping for 5 minutes.
2. Spoon 2 tbsp condensed milk into the bottom of each
heatproof glass.
3. Heat 200ml brewed chai with 100ml milk, steaming or
warming in a pan while whisking to create a light foam.
4. Gently pour the warm milk mixture over the back of a spoon
so it settles on top of the condensed milk.
5. Finish with a sprinkle of cinnamon.
1. Add to a shaker: 100ml gin (Dockyard Gin is our favourite,
80ml cooled chai mixture (from the Autumn Warmer, 50ml
lemon juice, 35ml sugar syrup, 2 egg whites.
2. Shake vigorously with ice.
3. Strain out the ice, then shake again until smooth and silky.
4. Double strain into chilled glasses.
5. Garnish with orange peel, stem ginger or a cinnamon sprinkle.
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