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Chai latte cupcake crème

Chai latte cupcake crème
  • 100 ml milk
  • 60 g sugar
  • 275 ml Cremefine for whipping
  • 150 g coconut oil
  • 8 g chai tea powder

Ingredients

  • 100 ml milk
  • 60 g sugar
  • 275 ml Cremefine for whipping
  • 150 g coconut oil
  • 8 g chai tea powder
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Preparation

Bring the milk, coconut oil, sugar and tea to the boil and allow to infuse for 10 minutes. Stir in the remaining ingredients and strain through the iSi funnel and sieve. Chill for 2 hrs and fill into a 0.5 liter iSi Whipper, screw on 1 cream charger and shake 12 times.

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