There are many snack delights that pop up at this time of year, but rum balls are hard to beat. Sure, classics are great, but have you ever mixed masala chai with biscuits, condensed milk and rum?
The result is like spiced cookie dough flecked with coconut and warmed by rum. It fits right in with the gingerbread-spiced influence that the season brings, but takes us to the warmer climes of India where condensed milk and masala chai are practically best friends.
I’ve used a chai powder from the supermarket for this recipe because I wanted it to be as easy as possible and accessible for everyone. You could substitute it with a blend of ground spices or a very strongly steeped masala tea if you've got a little time up your sleeve. The choice is yours.
Chai powder at the ready. Source: Camellia Aebischer
How to make masala chai rum balls
Take 1 x 250 g packet of plain, sweet biscuits and crush or blend them til to a fine crumb.
Add ¾ of a 395 g tin of sweetened condensed milk, ½ cup of shredded coconut, ¼ cup of masala chai powder and ¼ cup of rum.
Mix well until a smooth dough forms – if it seems a bit sticky stand for a few minutes to let the biscuit absorb all the liquid, and if it seems dry add the remaining condensed milk.
A textural delight. Source: Camellia Aebischer
Roll into small balls and roll again in shredded coconut. Refrigerate for a couple of hours until firm, then serve.
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Refrigerate the for a couple of hours and then get popping. Source: Camellia Aebischer
