A while ago we discovered teas from Paris tea shop, Palais des Thés and they’ve quickly become our favorite teas. Lucky for us, they now have two shops in NYC, and you can order their teas on line. One of our new favorites is their Chai Imperial tea. Chai has been cherished for centuries in India to preserve health and sooth the mind. And who knew you could cook with Chai too? Check out these recipes.

A winter favorite, hot chocolate always pleases the whole family. Warming and decadent, Palais des Thés’ Hot Chocolate with Chaï Impérial recipe is a spiced take on the childhood classic.

Ingredients:

• Chaï Impérial in a large filter
• 3.5oz (100g) dark chocolate in pieces (65% cocoa minimum)
• 2 cups of semi-skimmed milk (60cl)
• 1.76oz (50g) sugar
• 1/2 cup of whipping cream (10cl)
• 1 and 1/2 tsp vanilla sugar
• 7 teabags or 3 tbsp (15g)

Preparation :

Place the milk, cream, sugar, vanilla sugar and tea in a saucepan and heat.

As soon as the mixture starts to bubble, remove from the heat and leave to infuse for 4 minutes.

Remove the teabags or tea leaves.

In a separate saucepan, melt the chocolate over a low heat, then whisk vigorously into the milk mixture.

Serve hot in a large mug

Ever baked this French dessert favorite? With Palais des Thés’ Clafoutis with Apples and Chaï Impérial, indulge in a sweet-spiced mouth-watering experience.

Ingredients:

• 4 large apples
• 1 cup (25cl) whipping cream
• 7 muslin teabags or 3 tbsp (15g) of Chaï Impérial
• 3 eggs
• 3.5oz (100g) brown sugar
• 3.5oz (100g) flour
• 5 speculoos type biscuits

Preparation:

Preheat the oven to 356°F / 180°C.

Place the cream and tea in a saucepan.

Bring to the boil, then remove from the heat and allow to infuse for 4 minutes.

Remove the teabags or tea leaves.

In a large bowl, cream the eggs and sugar.

Add the flavored cream and flour to the bowl, and mix until smooth.

Grease an oven-proof dish with butter.

Peel and dice the apples and place them in the dish, then cover them with the mixture.

Crush the speculoos type biscuits.

Scatter the crushed biscuits over the mixture along with some brown sugar.

Bake for 40 minutes.

Elevate your rice pudding with delicious notes of caramel, cinnamon and candied orange with Palais des Thés’ Rice Pudding with Chaï Impérial recipe. Comforting and sure to please!

Ingredients:

• 4 cups of semi-skimmed milk
• 5-6 tbsp (20-25g) Chaï Impérial in a large filter
• 7oz (200g) pudding rice
• 3.5oz (100g) brown sugar

Preparation:

Place the milk, cream, sugar, vanilla sugar and tea in a saucepan and heat.

As soon as the mixture starts to bubble, remove from the heat and leave to infuse for 4 minutes.

Remove the teabags or tea leaves.

In a separate saucepan, melt the chocolate over a low heat, then whisk vigorously into the milk mixture.

Serve hot in a large mug

Learn more about teas from Palais des Thés and get more recipies too.