Heat cream over medium-low heat with a thermometer to 180F. Steep the Rose Cardamom Chai in cream for 1 ½ minutes. Strain and cool immediately and chill in the refrigerator for a few hours.
Once the cream has been chilled, it is ready to whip. Whip until medium peaks. Add the powdered sugar and vanilla. Continue to whip until firm peaks are formed .
Tips
Cooling cream in a metal vessel over a similar vessel with ice would be the quickest method to chill the chantilly.
The colder the cream, the better for whipping.
The Rose Cardamom Chai Chantilly tastes wonderful and is great to top a sweet tamale, hot chocolate, a pie or other baked goodies.
