CHAI SPICED STICKY-DATE MUG CAKES

• 1/3 Cup of Bondi Chai Ginger n Spice
• 2/3 Cup of Self-raising Flour, sifted
• 1/2 Tsp of Baking Powder
• 3 Medjool Dates, pitted and finely chopped
• 2 Eggs, whisked
• 1/2 Tsp of Vanilla Extract
• 1/3 Cup of Milk
• 2 Tbsp of Vegetable Oil
• 2 Tbsp of Double Thick Cream or Dollop Cream
• 2 Tbsp of Caramel Spread
• Pinch of Cinnamon or Bondi Chai Ginger n Spice
• 2 Microwave-safe Mugs or 4 Small Ramekins

1.   Grease the inside of the mugs or ramekins. 

2.   Combine the flour, baking powder, Bondi Chai, and dates in a large bowl. 

3.   Add the eggs, vanilla, milk and oil to the dry ingredients. Stir to combine. 

4.   Divide the mixture between the prepared mugs or ramekins.

5.   Microwave for:

      - Mugs: 1 min to 1 min 20 sec

      - Ramekins: 40 sec to 1 min

6.   Top with cream, drizzle with caramel sauce, sprinkle with cinnamon or Bondi Chai and serve warm.