Brown Butter Chai, Sage Cream, Sage Leaf
Bartender Stacey Swenson of Corner Bar at Nine Orchard | New York
Yield: 1 serving
Adapted by StarChefs | december 2022
INGREDIENTS:
Brown Butter Chai:
4 tablespoons butter
Masala chai leaves
Sage Cream:
Sage leaves
6 tablespoons grapeseed oil, or other neutral oil
1 cup heavy whipping cream
2 teaspoons sugar
To Assemble and Serve:
1 sage leaf
METHOD:
For the Brown Butter Chai:
In a saucepan over medium heat, brown butter. Set aside. In a mixing bowl, combine tea leaves and 16 ounces hot water. Steep 5 minutes. In a Vitamix blender, combine brown butter and chai. Blend on medium speed 1 minute. Transfer mixture to a mason jar or quart container and refrigerate overnight. The next day, strain mixture through colander. Strain mixture again through a cheesecloth-lined chinois. Reserve.
For the Sage Cream:
Bring a pot of water to boil. Blanch sage leaves in boiling water for 15 seconds. Transfer to an ice bath and let cool. In a Vitamix blender, combine blanched sage leaves and oil. Blend on medium speed 20 seconds. Refrigerate overnight. The next day, strain oil through a cheesecloth-lined chinois. In a Vitamix blender, add 1 teaspoon of the sage oil, cream, and sugar. Blend on medium speed until smooth.
To Assemble and Serve:
Final drink can be served either hot or cold. If hot, heat Brown Butter Chai in a saucepan over medium heat. If cold, add Butter Butter Chai to a glass filled with ice. Top with Sage Cream and garnish with sage leaf.
