Tag: dairyfree

My honey boo camera is back from repairs! I’m so glad to have it back! Now we can resume a hopefully more normal posting schedule. If you need your Canon fixed and you live in the UK – check out Fixation – they are great!

A couple of weeks ago I was sent some Ichai Tea to try and review. Before I got into coffee chai was my number one thing – but I only ever really drank the Twinings teabags and overly sweet soya ones from Starbucks. So when Gaia (who also sent me the Ugly drinks to try, thanks Gaia!) asked me if I wanted to try the Ichai I said FOR SURE!



The Ichai came in a big box with a handwritten note, a normal sized metal tea caddy of Spicy Chai and some smaller sample bags of blend 8, 3 and 7. Number 8 being the Classic Chai, number 7 the Vanilla Chai and number 3 the Ginger Chai. There are 8 blends of Ichai in total and you can check them out here. There was also a loose leaf tea infuser that goes into your cup – this was such a godsend because I had nothing to brew with. I’m happy to say this thing works like a charm.

The first thing I noticed when I opened up the tea was the smell! So fragrant and rich. Ichai is a loose leaf tea blend with real spices – so there are whole cardamom pods and pieces of cinnamon. It’s magic really.

I absolutely loved the Spicy Chai and my second favourite was the vanilla #7. I’ve found before that vanilla flavoured teas can be a bit fake tasting but this was amazing! A total comfort tea.



I have no qualms in saying I would happily buy more Ichai – I’m definitely getting a bigger size of the vanilla! Goodbye old dusty Twinings bags, hello legitimate luxury Ichai!

I wanted to use the Ichai in a recipe so I’ve come up with a chai almond milk┬árecipe below. If you can’t find Ichai where you live make sure you get your hands on a high quality, highly spiced loose leaf chai – it honestly makes all the different.

You can find Ichai online on here

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INGREDIENTS

  • 1 cup raw almonds, soaked in water for approximately 8 hours or overnight
  • 4 tsp of Ichai spicy chai loose leaf tea
  • 4 cups bottled or filtered water, divided
  • 2-3 soft pitted dates
  • 1/4 tsp vanilla powder
  1. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil.
  2. Once the tea has begun to brew, set aside to cool. After 10 minutes, discard the tea.
  3. Drain and rinse the almonds then add them to the blender.
  4. Add 3 cups of bottled water and blend on high until the almond milk is smooth. Strain the mixture through a nut milk bag unless you like your milk very thick.
  5. Pour the strained milk back into the blender and add the pitted dates. Blend on high until smooth. (If your dates are very hard, soak them in boiling water for 5 minutes to soften.)
  6. Pour the cooled tea into the almond milk, add the vanilla powder. Blend on low until well incorporated. Taste for sweetness – if not sweet enough you can add another date.
  7. Pour the milk over ice in your favourite glass and enjoy! This also makes a rich and beautifully spiced porridge.



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One of the Le Creuset pans I received was a Madeleine pan. It’s the kind of baking pan I’ve always wanted to own but never really felt justified in buying. I mean, a pan that you only use for one thing? But now I have one!

I’m using orange extract here but feel free to sub it for fresh orange juice if you can’t find it although you may not get as an intense orange flavour.

This recipe makes approximately 24 madeleines.

INGREDIENTS

  • 1 cup plain flour
  • 2/3 cups cane sugar
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp aquafaba (liquid drained from a can of chickpeas)
  • 150ml/2/3 cup melted vegan butter
  • 1/4 tsp orange extract
  • 1/2 tsp orange zest
  • 2-3 tbsp icing sugar







  1. Preheat the oven to 375f/190c.
  2. Melt the butter in a small pan and set aside to cool slightly.
  3. In a large bowl sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, add the aquafaba and sugar. Beat on low for a few minutes until mixed and slightly foamy.
  5. Slowly add the flour mixture whilst beating on medium until well mixed. Slowly drizzle in the melted butter. Add the zest and the orange extract.
  6. Beat until the mixture is smooth and shiny. It will resemble a thick batter.
  7. If your pan is not a non-stick pan, butter and flour the madeleine pan and carefully spoon a tablespoon of the mixture into the pan. Bake in the oven for 4 minutes, then rotate and bake for another 4-8 minutes until golden brown. The middle of the madeleine should spring back when touched.
  8. Remove from the oven, leave the pan to cool for 2 minutes. Carefully remove the madeleines from the pan. Cool the madeleines with the flat side on a wire wrack.
  9. Repeat the baking process with any leftover batter.
  10. Once cooled, dust the madeleines with a little icing sugar.



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