Red Vanilla Chai Tea Food

VANILLA CHAI TEA

Steps:

• Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes., In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.

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!

CHAI BUBBLE TEA

Steps:

• Pour tea base and fat free half and half into cocktail shaker or thermos.
• Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved.
• Pour chai tea into cocktail shaker and add sugar syrup.
• Shake for about 10 seconds or until frothy.
• Spoon tapioca pearl into tall glass and pour shaken mixture over it.
• Serve with bubble tea straw and enjoy! ^_^.

VANILLA RED TEA

Steps:

• Assemble all the ingredients and place in a tea ball. Make sure you chop the vanilla bean into little pieces first. Note: Food.com made me list the rooibos under "rooibos tea bags", but I used loose-leaf red rooibos tea.
• Place tea ball in hot water and steep for 10 minutes.

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.

HOMEMADE CHAI ROOIBOS CONCENTRATE(MADAGASCAR)

Steps:

• Crack the spices (excluding the cinnamon sticks and ginger). You can use a mortar and pestle, or a quick whiz in a coffee grinder.
• . Add to a medium pot with the cinnamon sticks and ginger and add 6 cups of filtered water.
• Bring to a boil and lower the heat to maintain a low simmer. Simmer for 15 minutes.
• Strain. Add the vanilla extract.
• This concentrate will keep up to 10 days in the refrigerator.
• To serve, combine and heat with milk of choice(I like almond or coconut) in a 1 to 1 ratio (per serving, generally use 3/4 cup of concentrate to 3/4 cup of milk) and sweetener of choice. Or, if you like, just add to water to make tea.
• Enjoy!