SPICY CHAI LATTE
Provided by Giada De Laurentiis
Categories beverage
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
- Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.
SPICED CHAI MIX
One Christmas, my sister-in-law mixed up this drink for our family gathering. I asked for the recipe and have been enjoying it's warm, spicy flavor ever since. It tastes great with a warm blanket and a good book! -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 15m
Yield about 5 cups mix (26 servings).
Number Of Ingredients 10
Steps:
- In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.
Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
HOMEMADE CHAI
This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
Categories Milk/Cream Tea Non-Alcoholic Ginger Winter Cinnamon Clove Simmer Bon Appétit Drink
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
CHAI SPICED PEAR GALETTE
This galette is an unfussy freeform dessert that comes together without missing out on the flaky layers of a traditional pie. Aromatic chai spices and honey warm up the pear filling, making this dish soothing and cozy.
Provided by Food Network
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the pie dough: Combine the flour and salt in a food processor. Add the butter cubes and yogurt and pulse until pea-size bits of butter remain.
- Add the vodka to the food processor and pulse until the dough pulls together. Do not over process.
- Remove the dough from the machine and form into 2 disks. Do not over knead, just barely bring the dough together. Flatten each disk and wrap tightly with plastic to rest and chill in the refrigerator for 1 hour minimum.
- Preheat the oven to 425 degrees F with a rack in the center.
- For the chai spice mix: In a small bowl, combine the cinnamon, cardamon, ginger, nutmeg and cloves. Mix to combine and set aside.
- In a small saucepot, combine the brown sugar, honey, lemon juice, vanilla paste, 1 tablespoon of the chai spice mix and 1/4 cup water and bring to a simmer over medium heat. When the sugar has completely dissolved, turn off the heat. Whisk until thoroughly combined. Set aside.
- When ready to use, pull 1 disk from the refrigerator (save the other disk for another use). Lightly flour the counter. Roll out the pie dough into a 1/4-inch-thick round. (Because the galette is freeform, the dough doesn't have to be exactly round.) Transfer the dough round to a parchment-lined baking sheet.
- Trim the top and bottom of each pear and cut in half lengthwise. Using a spoon or melon scooper, remove the core and seeds. Place the flat side of the pear on the cutting board and slice lengthwise into 1/4-inch-thick slices
- Place the pear slices on top of dough, overlapping slightly. Keep the filling flat and compact, leaving a 3-inch border on all sides so you can fold the edges over the filling.
- Drizzle enough syrup over the pears so they are all coated, but stop if the syrup is leaking out from under the fruit and onto the pastry. Fold the dough over the pears, overlapping where necessary and gently pressing to adhere the folds. Add more syrup to the center if desired.
- Transfer the sheet pan and galette to the refrigerator to chill for 20 minutes. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash.
- Just before the galette is ready to go into the oven, sprinkle the exposed fruit with walnuts. Use a pastry brush to brush the pie dough with egg wash and sprinkle with turbinado sugar.
- Bake the galette on the center rack at 425 degrees F for 10 minutes, then lower the temperature to 350 degrees F and bake until the crust is golden brown and feels firm to the touch, about 20 minutes. Remove to a wire rack to cool completely.
- When completely cool and ready to serve, garnish with a drizzle of honey over the entire galette, crust and all.
CHAI (SPICED INDIAN TEA)
A recipe I found on www.food-india.com website. There are several other chai recipes posted to this site, but none have quite the lineup of spices that are included in this recipe, which I really liked a lot.
Provided by Northwestgal
Categories Beverages
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place water, half and half, cinnamon, cardamom, ginger and cloves in tea pot or saucepot and let reach a low boil. Stir well and let boil 2 more minutes.
- While still boiling, add the tea bags and let it reach desired tea strength (and color).
- Add sugar as desired, and serve hot.
Nutrition Facts : Calories 108.4, Fat 9.4, SaturatedFat 5.8, Cholesterol 30, Sodium 39.8, Carbohydrate 4.2, Fiber 0.4, Sugar 0.1, Protein 2.5
WARM SPICED CHAI
My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. -Justin Weber, Milwaukee, Wisconsin
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.
Nutrition Facts : Calories 102 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE CHAI SPICE MIX
Make and share this Homemade Chai Spice Mix recipe from Food.com.
Provided by Amber L.
Categories < 15 Mins
Time 3m
Yield 1 lot, 10 serving(s)
Number Of Ingredients 7
Steps:
- Grind cardamom pods, star anise and cloves in a mortar and pestle.
- Transfer to a small airtight container and add cinnamon, nutmeg, ginger and coriander.
- Mix through and store in a cool, dark place.
Nutrition Facts : Calories 7.4, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 1.6, Fiber 1, Sugar 0.1, Protein 0.2
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