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