Ingredients for Chai Tea Jelly Jello With Raspberries
- not used in this specific recipe
- 1 (.25 ounce) package unflavored gelatin
- 2 cups (475ml) low-fat milk
- 2 chai tea bags
- 2 tablespoons sugar (optional)
- 1 cup fresh raspberries
- fresh mint leaves (optional)
- 1/4 cup (60ml) cold water
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How to Make Chai Tea Jelly Jello With Raspberries
- In a small heatproof bowl, sprinkle gelatin powder over 1/4 cup (60ml) cold water. Let stand for 1 minute to soften.
- Gently stir the gelatin mixture until completely dissolved. Set aside.
- In a small saucepan, heat 2 cups (475ml) milk over medium heat. Bring to a simmer, stirring occasionally.
- Remove from heat. Add 2 chai tea bags, gently stir, cover, and let steep for 5 minutes.
- Remove tea bags. Add the dissolved gelatin mixture to the warm chai milk. Whisk gently until completely combined.
- Pour the mixture into individual serving dishes or a larger dish.
- Refrigerate for at least 4 hours, or until completely set.
- Before serving, garnish each serving with fresh raspberries and mint leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
6g
Carbs
5g