[marmalady]

Isa, thank you for the recipe - makes my mouth water!

[Plum]

I enjoyed discovering how much our friends in America love our humble HobNobs! I haven't had any in a long while but your comments reminded me of the way we used to fall on them with glee when they first came out in the 80's when we were teenagers. Now I think about it, when I was at university my American friend couldn't get enough of them either.

I wonder if anyone has tried the Dragonfly Tea brand 'Organic Black Tea Chai' tea bags? It contains black tea, cinnamon, cardamom, ginger, clovers, black pepper and is very good. I've only ever made it with water but will have to try milk after being inspired here!

Plum.

[Kimmie]

Very nice recipe, Isa. Thank you.

[Shimmer]

I LIVED on Hobnobs while in England. The only place I've found them here are at a tea room in Salem, OR, but I'm over 2000 miles away!!!

They are the BEST.

~~Shimmer~~

[shroomgirl]

wow~ we have them at our general grocery stores albeit the nicer ones...and the import stores. I go to Global in Kirkwood cus they seem to turn over stock pretty rapidly.
It's gotta be because they are just not goopy sweet, just a nice oaty ever so slightly sweet flavor.

[cape chef]

Brook, hope this helps
cc

[Kimmie]

Chai

1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 14-ounce can condensed mild (sweetened or unsweetened)

Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours.

Brew a strong black tea (Assams are great) or Rooibos for an herbal chai. Stir in 1/2 to 2 heaping teaspoons of chai concentrate mix per cup of freshly steeped tea. Enjoy!


Suggestion:

Keep a jar of it in the refrigerator. I don't know if it is the sugar in the condensed milk or the spices, but it keeps for months. I use non-fat condensed milk and feel virtuous and pampered at the same time!

From: Tea merchant Bill Waddington of St. Paul's Tea Source