Ingredients
Equipment
Method
Make the Chai Caramel
- Add the brown sugar and chai concentrate to a small saucepan.
- Heat over medium heat, stirring until the sugar dissolves.
- Allow the mixture to simmer for 3–5 minutes until slightly thickened and glossy.
- If the caramel becomes too thick, add a small splash of water to loosen it.
- Remove from the heat and allow it to cool slightly while you prepare the parfait.
Prepare the Cream
- In a mixing bowl, combine the cream, maple syrup (or icing sugar), and vanilla extract.
- Whip using a hand mixer or whisk until soft peaks form.
Assemble the Parfaits
- Spoon a loose layer of crumbled brownie into the bottom of each dessert glass.
- Add a generous layer of whipped cream over the brownie pieces.
- Scatter a few cherries over the cream.
- Drizzle a small amount of chai caramel over the cherries.
- Repeat the layers of brownie, cream, cherries, and caramel if your glasses are tall.
- Top with a pinch of flaky sea salt.
Notes
Slightly fudgy or soft brownies work beautifully in this dessert, creating a rich, pudding-like base.
Coconut yoghurt instead of cream adds a gentle tang that balances the sweetness of the brownie and caramel.
Fresh cherries add brightness, but jarred cherries or a simple cherry compote can also be used.
The chai caramel will thicken slightly as it cools and can be gently reheated if needed.
Clear glasses are ideal for serving so the beautiful layers of brownie, cream, cherries, and caramel can be seen.