Quick Chocolate Chai Food

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.

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

HOT CHOCOLATE CHAI MIX RECIPE

Steps:

• Place about 12 ounces chocolate and chopped vanilla bean in food processor. Pulse just until chocolate is granular. Transfer to a large bowl.
• 2. Place about 10 ounces chocolate and ground ginger in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture.
• 3. Place remaining chocolate, nutmeg, cardamom and peppers in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture. Stir well.
• 4. Spoon into half-pint jars or small zip-lock bags. Makes about 7 ½ cups.
• Hot Chocolate Chai: Pour 1 cup scalded milk into a mug. Add 2 to 4 tablespoons mix; whisk well.
• White Christmas Lattes: Combine equal parts strong coffee and Hot Chocolate Chai.
• White Chocolate Chai Fondue: Heat 1/3 cup heavy cream in a small saucepan over medium heat; add 1 cup mix and whisk.

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 MINI LOAVES

Steps:

• Heat oven to 350°F
• Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside.
• Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted.
• Remove from heat; cool to room temperature.
• Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy.
• Add chocolate mixture and sour cream. Continue beating until well mixed.
• Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
• Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes. Remove from pans. Cool completely.
• Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
• * You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.

QUICK CHOCOLATE CHAI

Steps:

• Boil or microwave water until hot.
• Mix in hot chocolate.
• Place tea bag in hot chocolate.
• Steep 3-5 minutes, depending on how much spice you want.
• Squeeze teabag to get more of the spice flavor in the chocolate.
• Enjoy!