Before I jump into things and tell you about Wales, I needed to pause and tell you about this salted caramel chai lassi, the first of what I’m sure will be a few vacation recreations from the trip.

People tend to crap on UK food, and yes, we did eat fish and chips more than once in our ten days there (2? 3?) the UK is also, in my experience and especially in London, the place to try cuisines that you might never have heard of before. A great place to mix it up.

We did just that with our afternoon tea spread this year. While I love me a traditional tea (see here for my other suggestions), we decided to mix it up with the Jasmine tea at Kona, which gave every traditional item an Indian twist.

And it was fab!

While more than a few desserts caught my attention, I’ll leave those to the pastry chefs. I am bringing to you the first sip of the afternoon, the salted caramel chai lassi.

After my kitchen was cleaned up and I went back to revisit the menu, turns out it was actually just a salted caramel lassi. Whoops. Seems that the chai part of it my mind and memory apparently made up, so that’s what we’re ending on. A happy accident, I say.

for those of you that might not know a traditional lassi is a yogurt based drink, can be salty or sweet and is most popularly made with fruit.

In fact, I’ve already made you ginger mango and pineapple basil varietals.

This one is definitely more decadent. Yogurt and milk remain the base, but to flavor, I used store-bought caramel, a touch of salt, and a balance of ginger, cloves, cardamom and just a touch of cinnamon (though cinnamon isn’t authentic) to make a drink worthy of a dessert. A slow sipping dessert- this little guy is rich.

I certainly don’t make that statement lightly. Dessert is serious business around these parts.

No blender or special equipment required, this whips up in less than 5 minutes.

Now that’s sweet.