Dessert Recipes

Chaitastic after-dinner treats.

Gulab Jamun Affogato

Warm gulab jamun with cool vanilla ice cream and a chai kick.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 2 gulab jamuns

  • 2 scoops vanilla ice cream

  • 1 shot espresso

  • Crushed pistachios

Serves: 1

Method

  • Gently warm the gulab jamuns in a little of their syrup, then drain off any excess liquid.

  • Place the vanilla ice cream and warm gulab jamuns into a dessert glass or bowl.

  • Pour the freshly brewed espresso over the ice cream, followed by the 5 Walla Chai Cream Liqueur.

  • Garnish with crushed pistachios.

  • Serve immediately while the gulab jamuns are warm and the ice cream is still cold.

Chai Kulfi

Rich, creamy Indian ice cream infused with warming chai spices and crunchy pistachios.

Ingredients

  • 90ml 5 Walla Chai Cream Liqueur

  • 400ml double cream

  • 200ml sweetened condensed milk

  • 40g crushed pistachios

  • Pinch of ground cardamom

Makes: 8 small portions

Method

  • Whip the double cream in a large mixing bowl until soft peaks form.

  • Gently fold in the condensed milk, 5 Walla Chai Cream Liqueur, ground cardamom and most of the crushed pistachios until evenly combined.

  • Divide the mixture between six small kulfi moulds (approximately 150ml capacity) or freezer-safe serving pots.

  • Sprinkle with the remaining crushed pistachios.

  • Cover and freeze for at least 12 hours, preferably overnight, until firm. The liqueur will give the kulfi a slightly softer texture than traditional ice cream.

  • Remove from the freezer a few minutes before serving. If using moulds, briefly warm the outside to release the kulfi.

  • Serve frozen.

Chai Falooda

A deliciously indulgent Indian dessert drink, combining creamy chai, vanilla ice cream and delicate rose flavours.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 100ml chilled milk

  • 1 scoop vanilla ice cream

  • 2 tbsp cooked and cooled vermicelli

  • 1 tbsp dry basil seeds

  • 1 tsp rose syrup

  • Crushed pistachios

Serves: 1

Method

  • Cook the vermicelli according to the packet instructions, then drain and allow to cool completely.

  • Soak the basil seeds in water for approximately 15 minutes, or until swollen and gelatinous, then drain.

  • Layer the cooked vermicelli and soaked basil seeds in a tall dessert glass.

  • In a separate jug, mix the chilled milk with the 5 Walla Chai Cream Liqueur and rose syrup until combined.

  • Pour the chai-infused milk mixture over the vermicelli and basil seeds.

  • Top with a generous scoop of vanilla ice cream.

  • Garnish with crushed pistachios and serve immediately with a long spoon.

Chai Ras Malai

Soft, delicate milk dumplings soaked in a luxurious chai-infused cream, finished with saffron and pistachios.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 2 ready-made ras malai dumplings

  • 75ml chilled ras malai milk

  • Crushed pistachios

  • A few strands of saffron

Serves: 1

Method

  • Place the ras malai dumplings into a shallow dessert bowl.

  • In a separate jug, mix the chilled ras malai milk with the 5 Walla Chai Cream Liqueur until smooth and creamy.

  • Pour the chai-infused milk over the dumplings, ensuring they are generously coated.

  • Refrigerate for approximately 15 minutes to allow the flavours to combine.

  • Garnish with crushed pistachios and saffron strands.

  • Serve chilled.

Masala Chai Pannacotta

Smooth, creamy and delicately spiced.

Ingredients

  • 45ml 5 Walla Chai Cream Liqueur

  • 150ml double cream

  • 50ml whole milk

  • 1 tbsp caster sugar

  • 3g powdered gelatine

  • 15ml cold water

  • Ground cinnamon for dusting

Serves: 2

Method

  • Sprinkle the powdered gelatine over the cold water in a small bowl and leave for approximately 5 minutes to hydrate.

  • Gently warm the double cream, milk and sugar in a saucepan over a low heat, stirring until the sugar has completely dissolved. Do not allow the mixture to boil.

  • Remove from the heat and stir in the hydrated gelatine until fully dissolved.

  • Allow the mixture to cool slightly before stirring in the 5 Walla Chai Cream Liqueur until smooth and evenly combined.

  • Divide the mixture between two individual moulds or serving glasses.

  • Refrigerate for at least 4 hours, or until completely set.

  • If using moulds, carefully turn out onto dessert plates.

  • Finish with a light dusting of ground cinnamon before serving chilled.

Cardamom Cheesecake Pot

A rich cheesecake dessert with fragrant Indian spice notes.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 100g full-fat cream cheese

  • 40g digestive biscuits, crushed

  • 15g unsalted butter, melted

  • 100ml double cream

  • 20g icing sugar

  • ⅛ tsp ground cardamom

Serves: 2

Method

  • Mix the crushed digestive biscuits with the melted butter until evenly combined.

  • Divide the biscuit mixture between two small dessert glasses, pressing down gently to create an even base.

  • In a mixing bowl, beat the cream cheese with the icing sugar, 5 Walla Chai Cream Liqueur and ground cardamom until smooth.

  • In a separate bowl, whip the double cream until soft peaks form.

  • Reserve approximately 2 tablespoons of the whipped cream for decoration, then gently fold the remainder into the cheesecake mixture.

  • Spoon the cheesecake filling over the biscuit bases and smooth the surface.

  • Refrigerate for at least 2 hours to allow the filling to firm up.

  • Finish each cheesecake pot with a spoonful of the reserved whipped cream before serving chilled.

Chai Banoffee Sundae

Banana, toffee and chai in one indulgent dessert.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 1 small banana, sliced

  • 3 tbsp toffee sauce

  • 2 scoops vanilla ice cream

  • 2 tbsp whipped cream

Serves: 1

Method

  • Place half the banana slices into the bottom of a sundae glass.

  • Add one scoop of vanilla ice cream and drizzle with 1 tablespoon of toffee sauce.

  • Layer the remaining banana slices over the ice cream, followed by the second scoop of vanilla ice cream.

  • Drizzle with another tablespoon of toffee sauce.

  • Slowly pour the 5 Walla Chai Cream Liqueur over the ice cream.

  • Finish with a generous spoonful of whipped cream.

  • Drizzle with the remaining toffee sauce and serve immediately.

Chai Tiramisu

A chai-spiced twist on the Italian classic.

Ingredients

  • 30ml 5 Walla Chai Cream Liqueur

  • 30ml freshly brewed espresso, cooled

  • 4–6 sponge fingers

  • 100g mascarpone

  • 50ml double cream

  • 20g icing sugar

  • Cocoa powder for dusting

Serves: 2

Method

  • Prepare the espresso and allow it to cool completely.

  • Mix the cooled espresso with the 5 Walla Chai Cream Liqueur in a shallow bowl.

  • In a separate mixing bowl, beat the mascarpone with the icing sugar until smooth.

  • Whip the double cream until soft peaks form, then gently fold into the mascarpone mixture to create a light, creamy filling.

  • Briefly dip the sponge fingers into the chai and coffee mixture, ensuring they absorb some liquid without becoming overly soft.

  • Arrange a layer of soaked sponge fingers in the bottom of two small dessert glasses.

  • Spoon over a layer of the mascarpone filling.

  • Repeat the layers, finishing with a smooth layer of mascarpone cream.

  • Refrigerate for at least 2 hours to allow the flavours to develop and the dessert to firm up.

  • Finish with a light dusting of cocoa powder immediately before serving chilled.