Every Autumn I CRAVE this flavor. It was a Sorbabes original back in 2012, and after much demand, we’re bringing it back for 2016! If you can’t wait until spring to get your hands on it @wholefoodsmarket (they will have the exclusive) then here’s the recipe to DIY:
13.5 oz Chaokoh Brand Canned Coconut Milk
1 teaspoon Fairway loose Chai tea finely ground in coffee grinder
5 oz natural cane sugar
5 oz water
Pinch of salt
½ Teaspoon Vanilla (optional) we like the Nielson Massey brand
4-6 Emmy’s Vegan macaroons broken into chunks (optional)
Make Chai infused simple syrup: Heat water to a simmer, take off heat.
Add ground chai spice, add sugar, dissolve. Add coconut milk. Blend and cool in refrigerator until well chilled. Infuse overnight for more flavor.
Pour base into ice cream machine. Once frozen but not too hard, remove from machine and fold in Macaroon pieces.
Freeze for 2 hours in a shallow pan before scooping!
Emmy’s has lots of delicious flavors. Their Chocolate macaroon go really well with Chai and they even have a chai flavor macaroon if you want extra chai goodness!
Pour some fudge sauce (for dairy-free we like Ah’laska brand) over top if you are feeling like a decadent Sorbabe!
We love this flavor in place of vanilla ice cream on pies for the holidays – or for holiday entertaining with mini sorbet cookie sandwiches. We love the paleo friendly recipe (and photo below) courtesy of Recipe Renovation.
For an adult treat scoop in bowl over baked apples then pour over some Dark Spiced Rum (like Kraken Black Rum) – Now that’s a way to “treat” yourself right Sorbabes Style!
No matter how you choose enjoy it – it’s divine.