Chai Pavlova Recipe

Chai and Blueberry Sauce - decadent Chai for Christmas, juicy Australian grown blueberries for summer; drizzled over a delicious Pavlova with crunch; a perfect match in our eyes – double BOOM! Makes approximately 1 cup however double ingredients for more cheer.


  • 1 cup of fresh Australian grown blueberries
  • 1/4 cup + 1 tbs water
  • 1 tsp Madura Chai tea – extra if you want a deeper, rich flavour
  • 1/4 cup white sugar (we love Sunshine Sugar’s Caster Sugar- made from sugar cane grown in our beautiful Northern Rivers region of New South Wales)
  • Seeds from 1/2 vanilla bean (or ½ tsp of pure vanilla)
  • 1 teaspoon pure cornstarch
  • 1 tablespoon butter (we use Norco’s Danish Style unsalted butter – simply delicious and local)


  1. Brew tea with ¼ cup + 1 tbs water and 1 tsp chai tea to packet instructions – set aside.
  2. In a saucepan over medium high heat, combine blueberries, sugar, vanilla bean seeds and ¼ cup of the tea.
  3. Break up some of the blueberries as you stir the mixture. Heat until the mixture is boiling and the sugar is dissolved, stirring often.
  4. In a small bowl, combine the cornstarch and 1 tablespoon of leftover chai tea. Pour this mixture into the saucepan.
  5. Continue stirring blueberry mixture over medium-low heat for 4 minutes or until the mixture has thickened to your liking (less time if you prefer more syrupy sauce, more time if you prefer thicker sauce).
  6. Remove the saucepan from the heat.
  7. Add 1 tablespoon of butter and stir until melted butter is combined.
  8. Serve over Pavlova with a large dollop of fresh cream – and we do mean large. Enjoy…. Recipe adapted from: Sara Hamling
Chai Pavlova Recipe - Madura Tea
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