Tuesday Teacup - Tea Pigs Chilli Chai

This week I have been drinking Tea Pigs Chilli Chai. This tea is a full bodied assam with beautiful exotic spices and a warm chilli tickle at the end. I didn't really know what to expect from chilli chai, but I am a huge chilli fiend so I just had to try it. 

I drank this tea black to start with, the cardamon and cinnamon were the pioneers trekking out of this tea onto my taste bugs. The chilli was very mild at the end like a warm cuddle. The second cup I had with milk and I think this was my favourite. I also found that if I left the tea temple in whilst I drank the tea it had much more of a chilli punch *yum*. This tea is definitely one to try if you want something a little bit warm and exotic to brighten up a dreary day. 

Hope your week is rocking <3

xkx

Man Flu Toddy.

My poor Ed has a stinking cold today so when I got in I decided to make him a 'bed time get better drink'. I know that you usually make a toddy with whiskey but we only had spiced rum in the house so I just used that. 

So all you need to make the man flu toddy is:

• A shot (or two) or rum or whiskey.
• 1tsp of honey (or agave nectar if you are vegan).
• Juice of half a lime and half a lemon (or you could just the juice of one lemon).
• 3 Cloves
• Half a cinnamon stick

It is a really simple recipe, add the rum and honey into a cup and cover with just boiled water. Next add the lemon juice, the cinnamon and cloves, then give it a good stir. This has all the useful ingredients that is needed to help fight man flu, the alcohol gives a nice numb, the citrus juice has plenty of vitamin C, the honey soothes and the spice gives a lovely round warmth. Just like a cuddle in a mug.

I leave the spice in to float around and add a bit of interest for the poorly Ed (he is very easily amused when he is ill). But you can take it out if you want to after a few minutes of infusing. And that is all there is to it, obviously don't give this to your man or administer it to yourself if you have to go to work or are driving etc. because of the alcohol. 

I also learnt that the wax on lemons isn't vegan friendly! I usually buy unwaxed but my local supermarket doesn't have such luxuries at 10pm. Ed said the wax is made from bug goo or something... EEeeeww. 

Enjoy hope this helps with the Autumn/ Winter snuffles.

My Rhubarb Chutney Recipe.

It so easy to whip up a batch of chutney! And once you have your first batch in jars you will be hooked on making it. Ed and I went to a Rhubarb Festival a few months ago at Clumber Park. They have a fantastic walled garden there, where they now grow 100+ varieties of rhubarb! So I came home two rather large bunches of the wonderful stalk. I chose two varieties that I thought would be a match made in heaven Victoria and Prince Albert. I decided to make some chutney with my mum in our 4th generation jam kettle. This chutney is best if you can leave it for at least a month. The older it gets the more mature and rounded the flavour becomes. Chutney can last for up to 2 years if unopened but it rarely lasts a few months in this household.

Here is what you need to make this lip smacking condiment. 

900g Rhubarb

900g Sugar (preferably brown or Demerara)

450g Sultanas

1 Pint Vinegar (I prefer cider vinegar to malt)

1 Finely Chopped Onion

2-3 tsps Chilli Powder

1/2 tsp Cinnamon

2 Eating Apples (You could use 1 cooking apple instead)  

Chop up the rhubarb and the apple and the add all the ingredients to the pan and gently bring to the boil stirring occasionally. Then turn the heat down so it comes to a steady simmer and the mixture makes a lilting plopping noise. Leave the pan uncovered and it will probably take at least an hour and a half. Stir occasionally so the mixture doesn't burn. (If you think the bottom of the mixture has started to burn turn the heat down a little and don't scrape the bottom the pan or the whole batch of chutney will taste burnt. When the mixture is thick and glossy (similar to how jam would be), leave it to cool for 15 - 20mins then it is time to decant into warm sterilised jars and add a wax disk on the top before putting the lid on.

It is fine to eat straight away if you want to, but it is best to leave it to mature. The chutney should then be stored somewhere cool and dark. Once you have opened a jar keep it in the fridge. 

This is so tasty that it turns Ed into a hungry beast!

Enjoy x