Two Sisters Chai Sp-Ice Tea

130ml Two Sisters Chai Infusion
170ml water
squeeze of lemon
1 teaspoon sugar or honey (optional)

Serve over ice with a slice of lemon.

Two Sisters Chai Egg Nog

150ml Two Sisters Chai Infusion
150ml milk
3 eggs
1 tbsp sugar

Put all ingredients in blender and blend until smooth. Serve with a sprinkle of ground nutmeg on top.

Two Sisters Chai and Chocolate Milkshake

150ml Two Sisters Chai Infusion
150ml milk
1 teaspoon cocoa powder
2 teaspoons honey
2 tablespoons ice-cream
2 ice cubes

Put all ingredients in blender and blend until smooth. Serve with a sprinkle of powdered chocolate on top.

Two Sisters Chai Bubbly

50ml Two Sisters Chai Infusion
250ml mineral water, soda water, lemonade or ginger ale

Two Sisters Chaitini

1 part vodka or vanilla vodka
1 part Two Sisters Chai Infusion
1 part sugar syrup (equal parts of sugar and boiling water, dissolve sugar by stirring)

Add all ingredients into a cocktail shaker full of ice,
shake and pour into a martini glass,
decorate with a cinnamon quill and serve.

Two Sisters Chai Toddy

¾ cup Two Sisters Chai Infusion
¾ cup water
2 tablespoons butter
2 tablespoons honey
50ml dark rum
50ml brandy

Heat Two Sisters Chai Infusion, water, butter and honey over medium heat, stirring occasionally. Once it has come to a simmer, turn it off. Add the rum and brandy and pour into pre-heated mugs. Serve with a cinnamon quill. 
Serves 2.

Two Sisters Chai French Toast

70ml Two Sisters Chai Infusion
70ml milk
1 egg
4 thick slices bread
powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and Two Sisters Chai Infusion stirring with fork just until egg breaks up.
Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.
In skillet, melt 2 T butter and saute each slice over medium heat 2 1/2 min or until golden brown.
Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.

Two Sisters Chai Pancakes

2 eggs, separated
1 cup plain flour
1/2 cup Two Sisters Chai Infusion
1/2 cup milk
50g butter, melted
1 tbsp sugar
butter for frying

Whisk the egg yolks into the flour, adding the Two Sisters Chai Infusion, milk, melted butter and sugar until you have a smooth batter. Whisk the egg whites until stiff and gently fold into the batter.
Heat a large non-stick frying pan with a knob of butter and add a ladle of batter so that the pancake is about 2cm thick. Cook slowly until golden brown, flip using a spatula until cooked all the way through and golden on both sides.
Continue with the rest of the batter, keeping the pancakes covered with foil in a warm oven.
Serves 4.

Two Sisters Chai Porridge

Cook stove top is the best way - not in the microwave. For one person - combine 1/2 cup of quick oats, 1/2 cup Two Sisters Chai Infusion & 1/2 cup water in a sauce pan. Simmer & stir well with a wooden spoon. Once the water has absorbed, pour in 1 cup of milk. Stir until soft or to your liking - it takes about five minutes.

Dry or creamy?... you can pour in a bit more milk to make it creamy. Serve with chopped bananas, sultanas or slithered almonds, sprinkle with brown sugar or a dollop of honey.

Two Sisters Chai, Almond and Orange Cake

2 oranges
125g butter
1 cup sugar
5 eggs
2 cups ground almonds
½ cup self-raising flour
2 teaspoons baking powder

Syrup:
1 cup sugar
1 cup Two Sisters Chai Infusion
½ cup water

Two Sisters Chai, Ginger and Honey Scones

300g self-raising flour
25g castor sugar
40g butter, in pieces
25g honey
65ml milk
50ml Two Sisters Chai Infusion
30g crystalised ginger (chopped fine)
beaten egg to glaze
clotted cream or butter to serve

Pre-heat oven to 180 degrees. Sift the flour into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs.
Add the honey, milk and Two Sisters Chai Infusion and mix to a soft dough. Lightly knead in the crystalised ginger until evenly incorporated.
Turn onto a lightly floured surface and gently roll dough to 2cm thick and then using a floured 6cm cutter, stamp out about eight rounds. Re-roll the trimmings (only once or the dough becomes tough) and stamp out more rounds, if possible.
Transfer to a lightly greased and floured baking sheet and brush with beaten egg to glaze. Bake for 13-14 minutes, until risen and golden brown. Transfer to a wire rack to cool.
Serve the scones warm, split in half, with clotted cream or butter.

Two Sisters Chai, Apple and Almond  Muffins

2 cups of rolled oats
400ml Two Sisters Chai Infusion
2 cups of brown sugar
40ml canola oil
1 egg
2 cups of flour
1 heaped teaspoon of baking powder
200gm dried apple
Flaked almonds for top of muffins

Preheat oven to 180 degrees. Soak rolled oats in Two Sisters Chai Infusion for 5 minutes. Beat sugar and egg until well combined, add the soaked rolled oats and followed by the canola oil. Lightly mix in the flour and baking powder then spoon into muffin trays lined with paper cake cups and sprinkle with flaked almonds. Bake for 18 – 20 minutes.
Serves 24.

Two Sisters Chai Chocolate-chip Cookies

¾ cup of softened butter
1 cup of brown sugar
1/2 cup of caster sugar
1 vanilla bean  
1 egg
¼ cup of Two Sisters Chai Infusion
1 cup of plain flour
1/2 tsp of baking powder
1/2 tsp salt
3 cup of rolled oats
1 heaped cup of best-quality dark chocolate buttons

Preheat the oven to 160 degrees. Line 3 baking trays with baking paper.
In large bowl, beat brown sugar, butter and caster sugar until creamy. Add egg, Two Sisters Chai Infusion and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Fold in 1 heaped cup of best-quality dark chocolate buttons.
Drop dough by rounded teaspoonfuls onto trays.
Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Chai Christmas Decorations - (non edible)

Preheat oven to 180 degrees. 
Mix equal parts flour and salt with enough water to make it dough like. Roll dough out on counter that is generously sprinkled with cinnamon. Sprinkle more cinnamon on the dough and roll it till it is flat and even (as you would for making cookies). Use a cookie cutter to cut out Christmas decoration shapes (hearts, stars etc) and place on baking tray. Make a whole in the decoration with a skewer to thread ribbon through once baked. Bake for 8-10 minutes. Once cool, thread with ribbon.

Two Sisters Roast Chai Chicken

1 x 1.5kg whole chicken
1 lemon
handful of parsley
3 cloves of garlic smashed
olive oil
salt
pepper
1 cup of water
1 cup of Two Sisters Chai Infusion

Preheat oven to 200 degrees. Rinse and dry chickens rub with olive oil, squeeze over lemon and sprinkle with salt and pepper. Stuff cavity with parsley, lemons and smashed garlic, pop onto a baking tray with a rack and pour the water and Two Sisters Chai Infusion into the bottom of the tray. Cover chickens with foil and cook for 40 minutes, remove foil for the last 20-30 to brown the top of the chickens. Enjoy!

Two Sisters Chai Infused Lamb Shanks

2 tbsp olive oil
8 frenched lamb shanks
1 leek, washed well and sliced
1 parsnip, finely diced
2 carrots, finely diced
1 turnip, finely diced
3 celery sticks
salt and pepper
400ml good red wine, such as merlot
350ml Two Sisters Chai Infusion
1 small bulb of garlic, skin on and left whole
thyme sprigs
veal or chicken stock

Preheat oven to 180 degrees. 
Heat oil in large baking dish and brown shanks. Remove and set aside. Add a little more oil if needed and cook leeks and other vegetables until leek has softened.
Season vegetables with a little salt and pepper, return shanks to the dish, with the garlic and thyme.
Add the wine and Two Sisters Chai Infusion and place dish in the oven to cook until meat is cooked and liquid has reduced. Add stock if it needs more liquid.
You could try using oxtail, which makes the dish a lot stickier, or add some roughly chopped fennel. 
This dish can be a little oily so I often skim any excess off the top.
Serves 4-6

Two Sisters Chai Poached Pears

8 beurre bosc pears
550ml Two Sisters Chai Infusion
400ml  water
2.5 cups sugar

Peel 8 beurre bosc pears (the ones with a rusty-coloured skin) and arrange them in a pot so they fit snugly. Add Two Sisters Chai Infusion, water and sugar. Cut some silicone paper or 'go-between' (similar to cellophane wrap) to fit over the pears, keeping them submerged; a plate can do the same job. Bring to boil and simmer gently till they're just cooked. Let the pears cool in the liquid.
Refrigerate overnight, keeping the paper on top (that will give them their unique colour). Can also poach apples, peaches, nectarines, plums and rhubarb with this recipe.
Serve with vanilla gelato or freshly whipped cream.

Two Sisters Chai Rice Pudding

400ml Two Sisters Chai Infusion
545ml milk
160g cooked white rice
2 eggs, beaten
100g caster sugar
2g salt
5g butter
1g nutmeg

Preheat oven to 175 degrees C. Butter a large baking dish. In a large saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.