Creamy crystals of Ceylon Chai. Sprinkle on your Christmas cake for that creamy chill.
750ml coconut milk (higher the fat content the better)
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.