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This recipe came to me courtesy of one of my west coast friends Verhanika. She is entrepreneur, mother, blogger (Issues & Tissues), and all around bad-ass boss bitch. We met freshman year of college and have been friends ever since. In some of our recent phone conversations, she’d mentioned making herself a Chocolate Chai to enjoy while were on the phone or to wind down in the evenings. Finally I broke down and asked for the recipe because it sounded amazing, and it was.
- 1/3 cup of chocolate chips
- 1-1/2 cup of milk
- Heaping tbsp of David Rio Tiger Spice Chai
1. In a small sauce pan over medium heat combine chips and cover with milk. 2. As the chips start melting add your chai mix. 3. Whisk ingredients together until chocolate is fully melted and integrated into the liquid. 4. Carefully, pour into a tall mug, or two smaller mugs, and enjoy!
- The ambiguity on the milk measurement is to allow for people who’d prefer a smaller quantity of beverage or for a more concentrated flavor. Personally, I go for the 1 1/2 cup 😉
- If you can’t get your hands on the chai mix, you can steep 2 chai tea bags in the hot milk and then finish with a tbsp or two of sugar to add additional sweetness.
- This beverage is already pretty amazing on its own, but if you want to take completely over the top, you can garnish the final product with a dollop of whipped cream and dusting of cinnamon.
Every year I like to bake/make holiday snacks for my friends and family. It’s only September, but I now have the first recipe for my list, this delicious recipe from Joy the Baker. These sweet treats may not even make it to the gift baskets. Andy loves spiced nuts and he loves chai, so I may have to make a decoy batch with double the cinnamon to distract him. I’ll only need to hold him off long enough for them to cool and get packaged. He’ll leave them alone once they’re safely in their wrappers. To much work to open and with the tell-tale crinkle of cellophane will be sure to have me peaking into the kitchen to see whats going on.
makes 3 cups
adapted from Weelicious Lunches
3 cups raw almonds
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 to 1 teaspoon fresh cracked black pepper (depending on how spicy you like your nuts)
3 tablespoons honey
coarse sea salt for topping
Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Grease the parchment paper with olive oil or cooking spray.
Place almonds on baking sheet and toast for 10 minutes.
While the almonds are in the oven, in a small bowl, toss together cinnamon, nutmeg, cardamom, ginger, salt, and pepper.
Remove the toasted almonds from the oven. Drizzle with honey and toss to coat.
Sprinkle with the spice mixture and toss well to ensure that all of the almonds have a bit of spice. Sprinkle generously with coarse sea salt. And heck.. drizzle with a bit more honey if you’d like.
Return to the oven and toast for 8 minutes. Remove from the oven and immediately trasnsfer the warm nuts to a plate to cool or jars for storage. The nuts will begin to harden as they cool and become difficult to remove.
Store almonds in an airtight container for up to two weeks.
While we are smack dab in the middle of summer, the past few mornings have been brisk and promisingly cool. That crisp delicious cool that makes you think of brightly colored leaves and soft warm sweaters. I know there is no way the sunshine state is going to surrender to fall this early in the game, but there is still a part of me that wants to unpack my handful of “winter” sweaters and order a steamy mug of chai from my favorite lakeside coffee bar. Maybe in a few months, for now lets make that an iced chai and make it to go. The next two months are going to be crazy and my to-do list doesn’t seem to be getting any shorter.
2 cups water
1 cup milk *
1 1/4 tbsp Indian black tea
Sugar to taste
2 cardamom pods (cracked)
2 whole black peppers
2 whole all spice berries
1 petal star anise
1 petal star anise
2 whole cloves
1/2 tsp fennel seeds
1/2 inch fresh ginger (shredded)
1/2 stick cinnamon
Smallish pinch of nutmeg
Dry rose petals
Bring the water, tea, sugar and spices to a boil. Depending on preference and strength required determine the time for which you boil the tea. I prefer about 5-10 minutes. If you are looking for a milder tea you can add the tea after the first boil.
Add milk and boil for another 5 minutes. Strain and serve hot with Indian biscuits or biscotti.
Chai recipe and photo are from here.