Chocolate Vanilla Tea Food

CHOCOLATE VANILLA TEA

Steps:

• Infused the tea in boiling water for 5 minutes.
• Then add in chocolate powder and sweetened condensed milk. Stir and enjoy!
• If you prefer a creamier or milkier version, then use normal milk instead of sweetened condensed milk.

PERFECT VANILLA TEA

Steps:

• Pour boiling water into a mug. Steep tea bag in water for 3 minutes; remove and discard.
• Stir milk, sugar, vanilla extract, and cinnamon into the tea.

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.

CHOCOLATE TEA

Steps:

• Place water and mints into pot or sauce pan and bring to boil on medium high heat.
• Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
• When milk/water is almost to boil again, turn off heat.
• This should ensure the added milk is hot enough and the mints are all melted.
• Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
• Remove tea bags and add sugar.
• Add 4 teaspoons of Ovaltine; stir.
• Enjoy ! Cation: Chocolate Tea will be HOT.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

HOT VANILLA

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

VANILLA MILK TEA

Steps:

• Put powdered milk, vanilla bean (split in two and seeds scraped out in the pot) and sweetener in a teapot.
• Pour 2 tbsp of the boiling water in the teapot and mix well with a spoon, you should get a smooth paste (it is important that you do this or the powdered milk might sort of "curdle", don't ask me why but it does it!).
• Add the teabag(s) to the teapot and pour remaining boiling water, mixing well; let steep 5-7 minutes (or longer if you like a stronger tea flavour).
• Strain to get rid of the vanilla pieces (you don't need to do it if you use vanilla essence, of course).
• If you have a milk "frother" you can use it to have a lightly foamy version (I suggest you do it directly in the serving mug/cup, or the light froth won't last).
• A stronger-adult version can be made by substituting vanilla bean/essence with a vanilla flavoured liqueur.
• Or, you can just add it.
• Sip preferably on a comfy couch, cuddled up under a blanket with a good book, a pet, and a nice background music-- enjoy!

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

Steps:

• Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
• To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
• To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
• When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

CINNAMON VANILLA CAROB TEA

Steps:

• Cut the vanilla bean into little pieces.
• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
• Place tea ball in hot water and steep for 10 minutes.