Creamy Chai Posset Served in Apples

Ingredients

• 2 cup heavy cream
• 0.333 cup granulated sugar (⅓ cup)
• 4 tsp chai tea bags (Use 4 teaspoons loose chai as an alternative.)
• 1.5 tbsp lemon juice
• 2 tsp vanilla extract
• 3 firm apples (Honeycrisp was used; cut in half lengthwise and hollowed out.)
• cardamom (Optional.)
• cinnamon stick (Optional.)
• ginger (Optional.)
• cinnamon sugar (Optional topping.)
• whipped cream (Optional topping.)
• honey (Optional topping.)

Steps

1. 1

   Combine the heavy cream, granulated sugar, and chai tea bags—or loose chai—in a saucepan over medium heat.

2. 2

   Simmer for 5 minutes, stirring often, so the chai infuses the cream. Remove the tea bags, squeezing them against a spoon to extract all the flavor.

3. 3

   Stir the lemon juice and vanilla extract into the hot chai cream mixture.

4. 4

   Strain the mixture through a sieve to remove the chai solids and any residue.

5. 5

   Cut the apples in half lengthwise and hollow them out with a spoon, leaving the apple halves intact as serving vessels.

6. 6

   Pour the strained posset mixture into the hollowed apple halves.

7. 7

   Chill the filled apples in the refrigerator for 2 hours, until the posset has set.

8. 8

   Top with cinnamon sugar, whipped cream, or honey before serving.

Notes

The source does not specify the exact amount of optional spices or toppings. It also does not state how deeply to hollow the apples; retain enough apple to keep each half stable as a serving vessel.

Nutrition per serving

• dessert
• British-inspired
• no-bake
• chilled
• fall
• vegetarian
• apple dessert
• chai