Silky Chai Almond Milk Jelly

Chai jelly is one of those desserts that makes people stop and ask what is in it. The answer is mostly spice and patience. Chai is a word that simply means tea in Hindi, and what most of us buy in a box is a black tea blended with cardamom, cinnamon, ginger, clove and black pepper. Steeping those bags in warm almond milk pulls the spices into the liquid slowly, so the flavour is warm and rounded rather than sharp. It is a good way to get a lot of taste from very few ingredients.

A small thing worth knowing about gelatin: it has to be fully dissolved before it meets the milk. If you add it in clumps or stir it into milk that is boiling hot, you can end up with specks that never melt into the set. Taking the pan off the heat before the tea bags go in, as the method suggests, keeps things calm. The jelly is ready when it wobbles gently in the middle and holds its shape when you tip the dish, which usually takes the full four hours or a bit longer.

Almond milk has a naturally mild, nutty taste, so it works well here, though it will never set quite as firmly as dairy milk would. That softness is part of the charm. Spoon it straight from the dish, or unmould it onto a plate if you have used a shallow tin lined with a little oil. Keep it covered in the fridge and eat it within two or three days. It does not freeze well, because the texture turns grainy once it thaws.

For something lighter alongside, a bowl of sliced pears or a few segments of blood orange with a spoonful of plain yoghurt sits nicely next to the spice. If you want something more filling for the same meal, a plate of Silky Almond Tapioca Pudding with Banana and Corn makes a cosy pairing for a cold evening, and the nutty notes tie the two together. Earlier in the day, a Silky Apricot and Almond Shake keeps the almond theme going without any heaviness.

The jelly also works as a finish after a savoury supper. After a plate of Curried Lentil Pie with Golden Mash, the cool, spiced sweetness feels like a proper full stop rather than an afterthought. Keep portions small and let the spices do the talking. You will find that a little goes a long way.