Recipe testing has become a new interest of mine and food has always been one. Crafting a dish that is perfectly balanced, prepares effortlessly and tastes magnificent – takes time. But there is also a sense of adventure awakened, as you embark on a new food journey.

When Almond Breeze approached me to join them on their #AlmondBreezeSAPurtassi campaign, I had been more than delighted. In a home that is 50% lactose intolerant, Almond Breeze offers a lactose-free alternative that is actually delicious. The connotation that plant-based food items taste bland is merely a misconception that I am happy to debunk. But almond milk is more than just dairy-free for smiling tummies, the milk is soy-,egg-,peanut- and gluten-free too!

A warm day inspired a summery treat. Chai might as well be what flows through Indians because we can unequivocally say we do enjoy it. A spiced tea; that includes the likes of cinnamon, cardamom, cloves can only guarantee a flavour festival on your tongue. My inclusion of Almond Breeze Original milk adds a delicate sweetness to a near perfect sorbet. And though there are many recipes floating around on the internet, I would like to think mine is a pleasant variation.


2tsp cinnamon powder

1tsp of nutmeg powder

4 or 5 whole cloves

2tsp cardamom powder

Pinch of ground pepper

4 black tea bags (leaves are better but optional)

2/3 cups of water

125ml condensed milk (optional)

250ml Almond Breeze Barista Blend milk

125ml coconut milk (increase coconut milk to 250ml if you choose to not use condensed milk)

125ml chopped up almond nibs



Bring spices and tea bags to a boil on the stove in a saucepan.

Simmer for about 10-15 minutes to infuse spices.

Take off the stove and let cool down to a lukewarm temperature before straining the tea into another dish (straining will remove the hard spices and teabags).

Whisk in condensed milk to the tea and mix well to avoid clumping.

Add in Almond Breeze Barista Blend milk and coconut milk.

Mix in the almond nibs.

Pour mixture into a freezable container and leave to set in the freezer for around six-eight hours.

Serve and accept compliments on your new Masterchef skills.

*Note these quantities fill up half of a reusable ice-cream container. 

And while we still have a few days left of Purtassi, have you shared your recipes with Almond Breeze? Use #AlmondBreezeSAPurtassi and you could stand a chance to win a case of delicious AND feature your recipe on their Instagram!

Tastes great, incredibly healthy and will keep you cool through summer? Be right back, whipping up another batch.