Here are some very easy but delicious Chai Latte variations that you can make with Bondi Chai !
Bondi Chai Latte
Add 2 teaspoons of your favourite Bondi Chai variety to 180ml of cold milk
Microwave or steam until hot… or use a milk fraother (follow this link to see how you can make a creamy, cafe-style Bondi Chai Latte with a milk frother)
Sit back and enjoy!
Soy Chai Latte
For soy lovers simply substitute dairy milk with soy milk…
or almond milk or rice milk or whatever!
(Please note: Bondi contains dairy and may not be suitable for people with lactose intolerances).
Bondi On Ice
Dissolve 2 heaped teaspoons of your favourite Bondi Chai variety in a little hot water in the bottom of a tall glass
Add a handful of ice cubes and pour in 120ml of super-chilled milk.
Bondi Chai Frappe
Dissolve 3 heaped teaspoons of Club Cinnamon Bondi Chai Latte in a little hot water
Crush 1 1/2 cups of ice in a blender until coarse
Add dissolved chai latte mix and a splash of milk
Continue blending until ice is finely crushed
Serve in a short glass piled high
Bondi Chai Smoothie
Dissolve 3 heaped teaspoons of Vanilla Honey Bondi Chai Latte in a little hot water
Add syrup to blender bowl, together with:
1/2 a cup of ice
A tablespoon of plain/vanilla sweetened yogurt
6 medium sized strawberries
100ml of milk
Blend until smooth
Serve in a tall glass and garnish with a strawberry
(Try this recipe using Club Cinnamon and a banana)
Monster Bondi Chai
Drizzle caramel topping on inside of glas
Dissolve 3 heaped teaspoons of Bondi Chai in a little hot water and pour in 250ml of milk*
*a handful of ice-cubes
*a scoop of vanilla bean ice-cream
*100g honey crusted macadamias (dropped in the shake and to decorate the top)
*100g Jersey caramels diced (dropped in the shake and to decorate the top)
Top with whipped cream, drizzled caramel topping,and toffee shards for crunch
Also tastes great with Milkadamia or Soy Milk
Bondi Chai Baked Cheesecake
Courtesy of Foodie Ling
7 Oreo biscuits – filling removed
200g Digestives biscuits
125g butter – melted
500g Philadelphia cream cheese
1/2 cup sour cream
1/3 cup sugar
1 tbsp boiling water
2 Bondi Chai Club Cinnamon sachets
Cinnamon powder (optional)
Preheat the oven to 150°C
Grease a round 20cm springform baking tin.
Put the Oreo and Digestives biscuits in the food processor and blitz it until they become crumbs. Then add the 125g melted butter to biscuit crumbs and process again until well mixed. It should be firm to touch and hold their shape when squashed together. Press the biscuit and butter mix evenly and firmly into the base of the baking tin. Next, dissolve the contents of two Bondi Chai Club Cinnamon Sachets in 1 tbsp of hot water then pour into clean food processor. Add Philadelphia cream cheese, sour cream, sugar and eggs to the food processor and blend until well mixed. Pour onto biscuit base and sprinkle some mixed spice or cinnamon powder on top. Bake at 150°C for 45 minutes or until partially firm to touch. If it is too firm it has been overcooked. The surface should still be a tiny bit wobbly. Remove from oven and let it cool down then refrigerate for 2 hours before serving.