Chai Jelly
1 cup liquid chai concentrate
1 cup almond milk or another dairy-free alternative
1 package Knox Unflavored gelatin
Sprinkle of cinnamon (optional)
Directions: Mix chai concentrate with almond milk. Boil one cup of mixture, and with the remaining cup, soften the gelatin. Combine and stir until gelatin is dissolved. Chill for three hours or until set.
Results: Honestly, not what I’d hoped! The hours required to gel the dessert allowed the spices in the mixture to either sink to the bottom of mold or float to the top, depending on their density. The final product was a somewhat bland jelly punctuated by concentrated and sometimes overwhelming flavor at both base and crown.
Possible Improvements: Boiling the milk with traditional chai spices in lieu of using a mix will add time but may reduce the amount of loose particles in the final produce. Additionally, reducing the cooling time by adding black tea ice cubes to the boiling spiced milk might allow more spices to remain suspended. A similar solution would be to reduce the size of the mold by using half-cup dishes creating sheet pan gelatin squares. For added richness, cinnamon whipped cream could be added to individual servings after the jelly has been presented at the table.
Any of these changes will add time to the recipe. Curious to hear other’s suggestions!
Don't Break the Mold 