This is a perennial bear favorite (and cure-all) in the canyon. It’s especially nice just now, when the evenings have a nip to them but the days are still warm and heavy. The chilled cream and hot chai balance each other nicely, and the homemade (and preferably hand-harvested) fruit sauces add a nice old-fashioned feel.
1 Cup chilled Whole Milk Yogurt with Cream (if you can’t make your own, I totally recommend Brown Cow’s Cream on Top Yogurt, or if you don’t do dairy you could try chilled Coconut Milk instead)
1 tsp. – 1 Tbs. Maple syrup (optional)
1/4 Cup Pear Sauce (fresh Pears, boiled down and put through a food mill, no sugar)
2-3 Tbs. Berry Sauce (in this case Red Raspberries and Red Huckleberries boiled down with some raw honey added)
1 Handful of fresh (preferably wild) Blueberries
2 Tsp. grated fresh Ginger
Dark Chocolate Morsels for garnishing (optional)
1 Mug full of steaming hot homemade Chai with cream (or at least some Almond Milk or Coconut Milk), Coffee can work too but the flavor may overpower the creamy/tart berry taste of the dish.
Select a beautiful saucer or dessert plate (I like our bone china with Roses but whatever floats your yogurt 😉 and pour Yogurt into its center. Then drizzle Maple syrup on top to taste and blend well. Swirl Berry Sauce into yogurt without completely mixing, then spoon Pear Sauce in a circle around the Yogurt. Evenly distribute Blueberries across the surface of the Yogurt and sprinkle grated Ginger on top before dispersing a few a Dark Chocolate Morsels around the very edge of the saucer.
Finally, sit down in a quiet place (preferably outside at dusk or in the moonlight) with your steaming mug of Chai, and savor a single slow spoonful at a time.