2 cups whole milk
2 cups heavy cream
3/4 cup honey
1 tsp vanilla extract or one whole vanilla bean
pinch of salt
5 chai tea bags
5 egg yolks
special equipment – ice cream maker
- Bring the milk, 1 cup of the cream, honey, vanilla, and salt just to a simmer, stirring to dissolve the honey. Remove from heat and set the chai tea bags in the cream mixture. Let steep, uncovered, for a half and hour, then remove and discard the tea bags then let the cream mixture cool for 15 minutes.
- In a separate bowl, whisk together the 5 egg yolks. Whisking constantly, slowly pour in about a half cup of the cooled cream mixture to temper the yolks, then add the egg yolk mixture to your original cream mixture pot.
- Heat the new mixture over low heat until it reads 170-175 degrees on a thermometer. The mixture should be thick enough that a line drawn with your finger across the back of the spoon will stay. Then place a strainer over a large bowl and pour the custard into the bowl through the strainer to remove any little bits of egg and then stir in the remaining cup of cream.
- Once strained, refrigerate until very cold or set the bowl in an ice bath to cool it more quickly in a pinch. Then mix in your ice cream maker according to the manufacturer’s instructions. Then placed the finished ice cream in a locking mason jar container to freeze for two more hours.
We love this delicious recipe from Sugar and Cloth, which we know you will love as a Summer treat too. Feel free to view the full recipe here.
Choose a hard surface, like a table top to wrap your gift. Wrapping on carpet will cause wrinkles and it’s a little bit more difficult.
Choose a colour theme to ensure your wrapping paper, ribbon and card all compliment each other. If you’ve chosen a neutral wrapping paper then you could work with a more textured twine or metallic ribbon. If you’ve chosen a bright and vibrant wrapping paper, then you may choose to stick with a block colour ribbon and a simple card design.
Cut the right size piece of paper. This sounds simple but even a pro can rush and cut the wrong size piece of paper. Centre your gift first and then check that it’s the right size before cutting. If you need an extra guide you can mark your cutting point with a pencil on the inside of the paper.
When folding the ends of the wrapping paper on either side of the present, create creases at the corner seams to make folding them down easier. If you struggle with folding, try watching this easy tutorial – watch now.
Now it’s the fun part! Wrap your twine or ribbon around the gift to measure it before cutting. Then tie the bow and voila! If you want to add a special touch, try heading into the garden and adding some fresh flowers or greenery that match your colour theme.
For more gift wrapping ideas follow Little Branch on Instagram.
Teachers are hard creatures to buy for, especially when you know there are 30 other children in your child’s class buying gifts for the same person!!! Little Branch suggests the best kind of gifts are the ones you make yourself. They will know how much effort you went to and they will appreciate the sweet snacks over the holidays.
Here is a recipe for White Christmas……..YUM YUM!!!
1/3 cup mixed dried fruit
1 cup powdered milk
1/2 cup icing sugar mixture
1/2 cup desiccated coconut
1 1/2 cups puffed rice cereal
90g white chocolate, roughly chopped
76g packet Turkish delight chocolate bar, roughly chopped
Silver cachous, to decorate Method
Step 1 Line two 12-hole (1 1/2 tablespoon-capacity) mini muffin pans with paper cases. Combine dried fruit, powdered milk, sugar, coconut and cereal in a heatproof bowl.
Step 2 Place copha in a saucepan over medium heat. Cook for 4 to 5 minutes or until melted. Remove from heat. Add chocolate. Stir to combine. Add to dried fruit mixture. Mix to combine. Add Turkish delight. Stir to combine.
Step 3 Working quickly, spoon mixture into paper cases. Top with cachous. Refrigerate for 2 hours or until set.
Once you have baked your goods, wrap them up in some paper with a beautiful ribbon and a lovely Christmas Card.
Get your supplies from the Little Branch Shop
Nigella’s hot chocolate
This hot chocolate is a Nigella recipe. It is rich, abundant and sexy just like her.
Make this for the grown-ups when you want a touch of decadence.
1 cup milk
1 tbsp honey
1 tsp cinnamon sugar
1 tsp brown sugar
1 tsp vanilla extract
100g dark chocolate, broken into squares
Place all the ingredients into a small saucepan.
Heat slowly whisking continually until the chocolate is dissolved and the milk is hot. Serve with marshmallows.
Grown-ups can add a tot of rum to this. That is a sure way to warm you from the inside.
Good quality dark chocolate is a must. Nigella insists!!
SOURCE: This recipe was re-created by Jennifer Cheung for Kidspot.
Photography and Styling by Tanika Blair Design for Little Branch
Gorgeous champagne afternoon tea styling setup featuring our Miss Violet wrapping paper,
which was used a table runner for maximum impact, sets the scene with style here in this
lovely shoot from Sarbe.