Dark Chocolate Chai Latte Food

DARK CHOCOLATE CHAI LATTE

Steps:

• Add all the ingredients except the tea bags to a large stock pot on the stove.
• Bring to a boil over medium-high heat, stirring occasionally until chocolate is melted.
• Once the chocolate is melted, add the four tea bags. Cover the pot and reduce the heat to low and simmer for about ten minutes. Watch the pot carefully so that it doesn't boil over!
• After ten minutes, remove the pot from the heat and pour the mixture through a fine-mesh sieve over the top of a wide-mouthed pitcher, or a large heat-proof bowl.
• If you strained the mixture into a bowl, pour it into a heat-proof pitcher.
• Serve while warm.

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 (SPONSORED)

Steps:

• Place Carnation Breakfast Essentials® Drink in large mug; stir in milk. Add tea bag and let sit for 1 minute. If you don't have a chai tea bag, stir in 1/4 teaspoon pumpkin pie spice.

CHOCOLATE CHAI LATTE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
• Stir in chips.
• Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
• Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
• Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
• While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
• Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
• NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
• NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.

DARK CHOCOLATE LATTE

Steps:

• Stir milk, half and half, dark chocolate chips and instant coffee granules together in a small saucepan over low heat until dark chocolate chips are melted.
• Stir in vanilla and almond extracts; pour evenly into 4 mugs. Sweeten to taste.
• Top with whipped cream, if desired.
• Garnish, if desired, with a cinnamon stick, and serve immediately.
• Enjoy!