Laager Rooibos Chai Icing by Lebo and Tebo Ndala
Laager Rooibos Chai Icing
Chai flavours are also popular at Easter, with the likes of hot cross buns being a firm favourite at this time of year” noted Sessions. “Chai spices create a sense of warmth which is perfect for the cooler weather. This Rooibos Chai icing from Lebo and Tebo is the perfect addition to any sponge cake, carrot cake or cupcakes”.
Laager Rooibos chai spice mix:
Nutmeg
Cloves
Cinnamon
Green cardamon
Laager Rooibos tea leaves
Star anise
Method:
Measure out the spices to the quantities you prefer or just equal parts of each. Cut open the teabags and empty the Rooibos leaves into the spices. Discard the empty teabags. Mix / crush all the ingredients with a pestle and mortar until well blended.
Icing ingredients:
1 cup butter, softened
1 1/2 cups icing sugar
1 Tbls milk (optional)
1 Tbls chai spice mix
Method:
In a bowl, with a hand mixer, beat the butter until light and fluffy for about 5 minutes.
Sift in the icing sugar one scoop at a time. Beat until well blended and fluffy.
Add in the milk to loosen up the icing (optional).
Fold in the Laager Rooibos chai spice until well blended.
Using a star nozzle and piping bag, pipe icing onto a cupcake or cake.
