Name: Masala chai popsicles/kulfi with biscuit crumble and bourbon chocolate syrup recipe by Swayampurna Singh at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 6
Ingredients: For the masala chai: Makes 2 cups 2 cups water ½ cup hot milk; Assam tea - 1½ teaspoons black tea leaves ½ inch piece ginger root; 2 whole green cardamom pods ½ inch piece cinnamon stick; 4 black peppercorns 2 whole cloves dried rose - ½ tsp; For the Kulfi: Ready made ( made earlier) Rabri - 2 cups; Condensed milk - ½ cup Chopped pistachios - 2 tbsp; For the biscuit crumble: Marie vita - 10 pieces; Butter - 1 inch cube Almond meal - 2 tbsp; For the bourbon chocolate syrup: 70% Dark chocolate - 100 gms; Fresh cream - 50 gms; Bourbon - 2 tsp ( adjust as per taste); Salt - as needed. about ¼ tsp

ABOUT Masala chai popsicles/kulfi with biscuit crumble and bourbon chocolate syrup RECIPE

The ever loved masala chai(spiced tea) gets a summer makeover with this easy and delicious kulfi (popsicle). Served here over some biscuit crumble and a bourbon chocolate syrup to make this perfect for fabulous entertaining! I was inspired by the pictures i saw on Buzzfeed of similar masala chai popsicles by @Bombaycanteen. Obviously I have no idea what their recipe is..so the recipe is mine. Just LOVED the concept too much to not give it a try at home.

Ingredients Serving: 6

For the masala chai: Makes 2 cups 2 cups water ½ cup hot milk
Assam tea - 1½ teaspoons black tea leaves ½ inch piece ginger root
2 whole green cardamom pods ½ inch piece cinnamon stick
4 black peppercorns 2 whole cloves dried rose - ½ tsp
For the Kulfi: Ready made ( made earlier) Rabri - 2 cups
Condensed milk - ½ cup Chopped pistachios - 2 tbsp
For the biscuit crumble: Marie vita - 10 pieces
Butter - 1 inch cube Almond meal - 2 tbsp
For the bourbon chocolate syrup: 70% Dark chocolate - 100 gms
Fresh cream - 50 gms
Bourbon - 2 tsp ( adjust as per taste)
Salt - as needed. about ¼ tsp

Instructions

To make the masala chai/ tea:
Start by keeping the crushed spices and ginger ready. Place water in a saucepan, bring to a boil and add the spices. Remove from the gas and allow the spices to infuse for 5 minutes.
Then put it back on the flame, add the tea leaves, bring to a boil and simmer for 1 min.
Remove, add sugar and milk as per taste. Strain into a container and let it cool completely.
To make the KULFI: Once the chai has cooled completely, add the condensed milk to it and mix till combined.
Add the rabdi and some pistachios to this mixture, mix well, and pour into kulfi or posicle moulds. Put in the fridge overnight or for 8 hours before serving.
To easliy remove the kulfi from the moulds, run the mould under hot water for 20 secs, lightly tap and remove to a plate.
Alternately, if you are using ice cream sticks like me, once the kulfi is half set ( after 4 hours), stick any icecream or popsicle stick into the centre of it. Proceed with freezing completely as stated above.
To make the biscuit crumble: Powder the Marie biscuits with a rolling pin. Mix the almond meal to it.
Now rub the mix with cubed butter till coarse and it resembles sand particles. Bake at 180C for 10 mins. Cool before serving.
To make the sauce: Melt the chocolate in a pan using the Baine Marie method (of double boiler). If not, you can melt the chocolate in a microwave.
Just ensure you stir the chocolate every 20 secs to keep it from burning. Remove from flame and add the cream and bourbon, a dash of salt and mix thoroughly. Keep in the fridge to cool completely.
To serve: On a plate lay some of the biscuit crumble , top with a kulfi, add some more crushed spices, and drizzle the chocolate sauce as per your desire. A few more chopped pistachios and your gorgeous dessert is ready!!
Notes on the MASALA CHAI: The amount of milk that you add to the tea depends on how milky you prefer it. It is a thing of personal preference.
You can make this vegan by using any soy or nut based milk.
You can use any sweetener like sugar , honey or even jaggery.
I typically put all the spices and lightly crush them with a mortal and pestle. Don't powder the spices. If not crushing, use whole.
Ginger has to be crushed!

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