Dirty Chai Kulfi
Prep time
Cook time
Total time
An interesting twist on the Indian kulfi, with the addition of chai spices and espresso caramel drizzle.
Recipe type: Dessert
Cuisine: Indian
Serves: 4
  • Chai Kulfi:
  • ¼ teaspoon grated fresh ginger
  • ¼ teaspoon grated fresh nutmeg
  • ½ cinnamon stick
  • 3 whole cloves
  • 2 cardamom pods
  • ¼ teaspoon whole black peppercorns
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 5 cups whole milk
  • Espresso Caramel:
  • 100g caster sugar
  • 50ml freshly brewed espresso (I used Nespresso's Monsoon Malabar)
  1. Start this recipe the day before!
  2. For chai kulfi: Roughly crush spices in a mortar and pestle. Transfer the crushed spices to a small bowl, along with the sugars, and set aside.
  3. Bring milk to a boil for 3 minutes in a saucepan over medium-high heat. Be careful it does not boil over. Reduce heat to medium-low and cook, stirring constantly, until the milk has been reduced to 2 cups. This could take up to 2 hours.
  4. Add spices and sugar and simmer for another 7 minutes.
  5. Transfer milk mixture to 4 small ramekins, cover tightly and freeze overnight.
  6. The next day, dip the ramekins for about 30 seconds in hot water and invert the kulfis onto a plate. Place in the freezer while preparing the espresso caramel.
  7. For espresso caramel: Place sugar and 50ml of water into a saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Brush down the sides of the pan with a wet pastry brush to remove any remaining sugar and cook over medium heat, without stirring, until a golden caramel color (5-10 minutes). Watch carefully, as once it starts to turn golden, it'll turn really fast. Add espresso carefully, as the caramel will spit and bubble, and stir over low heat for 2 minutes, until the caramel is thick and syrupy. Set aside to cool, about 30 minutes.
  8. To serve: Remove kulfi from the freezer on the plate. Drizzle cooled espresso caramel on top of the kulfi. Sprinkle with coconut chips or anything else you think will taste nice, or just leave plain. Serve immediately.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2015/04/dirty-chai-kulfi/