Ceylon Chai and Coconut Granita

Creamy crystals of Ceylon Chai. Sprinkle on your Christmas cake for that creamy chill.


750ml coconut milk (higher the fat content the better)

500ml water

270g honey

50g of Ceylon Chai leaves


In a heavy bottomed pan, place all the ingredients and start on a low flame. Keep stirring and gradually heat until just before it comes to the boil.

Reduce the heat and simmer for 10 minutes.

Leave to cool and then strain into a jug.

Pour into a tray that will fit in your freezer. Freeze for 4 hours or until frozen.

Fork into crystals and serve as is or as a contrast to Christmas pudding.