Whirled Peas

Iced Chai!

Oooh yeah. Fifth time lucky. (DELETED OLD RECIPE!)

UPDATE:

I made this post a month or so ago… but I’m updating it because I’ve more or less perfected the recipe.

You need to use a thick, gummy, non-liquid coconut cream for this one. The ratio is 2/3 coconut cream and 1/3 soy milk, with then 30 ml of syrup and 5m of lemon, for a one liter cannister.

Mix the ingredients well (preferably with a whisk) and add gas while everything is sill chilled, to ensure the consistency.

Mmmmm. Long time waiting.

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