Chai spices sings of many flavors. Made of cardamom and cinnamon, cloves and ginger, peppercorns and rose, Chai tea can also be incorporated into an aromatic and flavorful dessert. Chai spices offer warm flavors which is why they carry so much appeal for me this time of year. Like any strongly flavored food, the spices used in this chai tea jello mousse recipe, convey an ulterior benefit: that of ancient medicine. Just as common culinary herbs carry medicinal uses, so do spices like ginger, anise, black pepper and cardamom. Ginger, star anise and cardamom are typically used to ease stomach upset and promote digestion (though all are used in many and varying remedies), which makes them particularly well suited to desserts or after dinner teas. Similarly, black peppercorns stimulate the secretion of hydrochloric acid and, therefore also support digestion. Rose, an atypical but not outright unusual ingredient in chai, is very relaxing. If you enjoyed my Chocolate Chai Spiced Muffins, you will love this recipe unless you don’t like jello or anything related. Normally, I am wary of eating anything concealed. Even as a kid, I would invariably pass up on jello. I decided to put my aversions of jello aside for this occasion and put this recipe to the test. This chai jello mousse offers a lovely finish to a meal on cold autumn and winter evenings. You can also use berry flavored tea or green tea for this low carb tea dessert recipe. I originally intended to do that but green tea is one of hubby’s prized possessions that he won’t lend out so easily so I subsequently opted for chai tea. Chai tea jello mousse is the perfect fall dessert. It can be made dairy or parve and is delicious as well as gluten-free.
For this recipe, you will need:
- 1 cup of chai tea dissolved in heated milk of your choice
- Whipping cream (you can use egg whites as well)
- Pinch of salt
- 1 envelope of gelatin
- 3 tablespoons of water
Place gelatin and water in a sauce pan. Let stand for 2 minutes. Turn stove on high heat and heat gelatin till dissolved, approximately 30 seconds. Stir in tea. Set aside to cool slightly. Set aside. Beat whipped cream or egg whites till stiff peaks form. Fold in with tea. Add a pinch of salt. Cover and refrigerate for a couple of hours or overnight. Serve chilled.
Yields 4-6 servings