Charishmas Vanilla Chai Food

COUNTRY CHRISTMAS TEA

Steps:

• Pour 8 cups boiling water into a slow cooker. Add 16 chai tea bags; secure the lid with the tea bag tabs hanging outside and steep 10 minutes. Remove the tea bags. Stir in 1/2 cup each spiced rum and vanilla-flavored vodka and 2 cinnamon sticks. Cover and cook on low for 2 hours. Stir in 2 cups sweetened condensed milk; switch to the warm setting until ready to serve. Ladle into mugs and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

VANILLA CHAI

Steps:

• In 2-quart saucepan, heat water, cinnamon and cardamom to boiling over high heat, stirring occasionally.
• Remove from heat; add tea bags. Let stand 5 minutes. Strain tea; discard spices and tea bags.
• Return tea mixture to saucepan; stir in soymilk. Heat over medium heat, stirring occasionally, until hot. Sweeten to taste with honey. Pour into 4 mugs. Serve immediately.

VANILLA CHAI TEA

Steps:

• Put water and spices (except for the black tea) into a small pot.
• Add water and cook on medium for 6 minutes, then add black tea.
• Place lid on pot and cook for 6 minutes.
• Add in milk and stir, then turn off the stove burner.
• Add sugar and stir until completely dissolved.
• Strain spices out and enjoy!

CHARISHMA'S VANILLA CHAI

Steps:

• Pour milk and water in a microwave-safe and microwave-proof cup.
• Heat in the microwave for 1 minute.
• Add sugar and heat again for 1 minute.
• Stir in the Chai Latta mix.
• Heat for 1 minute.
• Remove from microwave and strain into another clean cup.
• Add a straw into the cup and sip sip sip!
• ENJOY!

VANILLA & HONEY CHAI TEA

Steps:

• When you are making brewed tea, it is important to use a pot that has NOT had regular use for greasy foods, tomato sauces, or soups. I reserve a medium pot exclusively for boiling water for tea. Of course, I am fussy about my tea. Good tasting tea needs good tasting water in a clean pan. Use a good bottled water from a natural spring if it's a available. It does make a difference, and so does the tea your using. A quality organic tea, i.e. ,St Balfours or Infusions, makes a cup of tea over which you will want to linger. The bouquet and body of organic teas are superior to other commerical teas.
• While your tea is brewing, warm a teapot and/or the cups that you will be using. Fill them with hot water, and let them sit under a cotton kitchen towel until you are ready to serve the tea.
• At high heat, boil the 4 cups of water containing the cardamom pods, ginger, cloves, vanilla and the pinch of salt (optional) for 5 minutes.
• Add the tea bags and simmer 3 to 4 minutes.
• Add the milk, and increase the heat until the mixture boils. Watch the mixture closely at this stage, so the milk won't scald. Occasionally, stir the tea.
• Remove from the heat, and strain the tea into the warmed teapot or cups.
• Add clover honey to taste.

SPICED VANILLA CHAI

Steps:

• Crush the black pepper, ginger root, cardamom pods, cinnamon stick, and cloves together.
• Pour 8 cups of water into a saucepan and add the crushed spices and tea bags (or loose tea), along with the seeds from the vanilla pod.
• Bring to a boil then reduce the heat to a low simmer and cook for up 10 minutes.
• Strain the chai to remove the spices and prevent the tea becoming too strong. Serve in cups and sweeten with honey if desired.

VANILLA CHAI CHEESECAKE

Steps:

• Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
• Cool.
• Preheat oven to 350 degrees.
• Mix together crust ingredients.
• Press well into the bottom of a greased 9-inch springform pan.
• Bake for 12 minutes.
• When you take pan out of the oven, reduce heat to 290 degrees.
• Beat cream cheese with mixer until smooth.
• Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
• Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
• Add eggs, stir by hand until just incorporated.
• Pour into springform pan, sprinkle a little cardamom on top.
• Put a baking dish with 1 inch water in the bottom of your oven.
• Cook cheesecake on middle rack for 55 minutes.
• Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
• Close it back up and let it go for another 55 minutes.
• Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
• Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
• When cold, you can freeze it for longer storage.