INGREDIENTS:
Masala Chai Mix:
1 cup whole milk
1⁄4 cup heavy cream
1⁄2-inch fresh ginger pounded coarsely in mortar pestle
3-4 black tea bags
1.5 tsp chai masala (cardamon, cloves, anise, cinnamon, nutmeg)
2 tablespoon sugar
Mascarpone Whipped Cream Mix
8 oz mascarpone cheese at room temperature
1.5 cup heavy cream
0.5 cup granulated sugar
1 tsp chai masala
7 oz lady finger (1 pack comes with 24 fingers)
INSTRUCTIONS:
First, Make Masala Chai. Turn the stove on to medium heat. In a small pot, combine the milk and heavy cream. Once you see bubbles, add the ginger, chai masala and tea bags. Also, add sugar.
Let the chai come to a boil, and then reduce the heat to low. Let it simmer for 5-8 minutes. Once the chai is brewed and has an intense brown colour, strain it using a tea strainer in a large cup and let it cool.
While the chai is cooling, make the Whipped Mascarpone. Add the softened Mascarpone, chai masala, and 2-3 tablespoons of heavy cream and beat on medium using a stand mixer or hand mixer for 30-45 seconds until lightly fluffy.
Add the rest of the heavy cream to the bowl and beat until you see soft peaks. Slowly add sugar and continue to beat until you see stiff peaks.
Add whipping cream to a large bowl and beat on medium using a mixer. Add the chai masala, slowly add the sugar, and continue to beat until you see stiff peaks.
