Chocolate Chai Tea Food

CHOCOLATE CHAI TEA

Steps:

• Steep chai tea bag in hot water for 3 minutes.
• In a blender, combine steeped tea and remaining ingredients and blend for 1-2 minutes until date is pulverized and chocolate chai tea is frothy. Serve immediately and enjoy.

REAL FOOD CHAI HOT CHOCOLATE {NOURISHING}

Steps:

• Add your milk of choice to a medium-size saucepan. Add the ginger, cinnamon stick, fennel seeds, cloves, cardamom pods, peppercorns, broken piece of star anise and astragalus root. Place a lid on saucepan and heat over very low heat for 10 minutes until the milk is hot and steaming and the spices are fragrant. Remove from heat and strain through a fine mesh strainer into a blender.
• Add the cocoa or cacao, sweetener of choice, vanilla extract, sea salt and gelatin (in that order) to the blender. Immediately blend for at least 25 seconds until the chai hot chocolate is fully incorporated and a frothy foam is on top.
• Pour into mugs and enjoy immediately.

CHAI HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.

CHOCOLATE CHAI FRAPPES

Steps:

• Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm., Discard tea bags. Pour tea into a blender; add the milk and ice. Cover and process for 30 seconds or until slushy. Pour into chilled glasses. Sprinkle with dashes of cinnamon and nutmeg; serve immediately.

CHAI CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
• Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.
• Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.
• Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.

DARK CHOCOLATE CHAI COOKIES

Steps:

• Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
• Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
• Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
• Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.

AUTHENTIC HOMEMADE INDIAN CHAI

Steps:

• Bring water and milk to a simmer with desired spices in a medium saucepan. Reduce heat to lowest setting and add tea. Steep until tea takes on a deep, pinky-tan colour, about 3 minutes, stirring occasionally. Strain into a cup and stir in sugar to taste.

CHOCOLATE CHAI LATTE MIX

Steps:

• Blend all the ingredients together. Blend well!
• Store in a cool place.
• Stir 3 tablespoons or so into 1 mug of hot milk.

CHOCOLATE CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
• Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

INDIAN CHAI HOT CHOCOLATE

Steps:

• Stir the water and milk together in a microwave-safe mug. Cook on high in the microwave for 1 1/2 minutes. Remove, and add the chai teabag. Allow tea to steep about 2 minutes. Remove the tea bag, and stir in the hot chocolate mix.

CHOCOLATE CHAI MILKSHAKE (DAIRY-FREE)

Steps:

• Place all ingredients into a high powered blender and puree until smooth, thick and frosty. For a thicker shake, add in a handful of ice cubes at the end.

SKINNY CHOCOLATE CHAI LATTE

Steps:

• Add the cashew milk, cocoa powder, and stevia to a small pot. Warm over medium-low heat, stirring frequently with a whisk, until the cocoa powder has dissolved and the milk is completely warmed through.
• Add the chai to a mug, and pour in the milk mixture.

ICED CHOCOLATE CHAI

Steps:

• In medium saucepan, combine all ingredients; bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, whisking occasionally.
• Remove from heat; let stand 10 minutes. Strain mixture. Refrigerate until chilled.

CHOCOLATE CHAI

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.