Spiced Rum Chai Latte Food

SPICED RUM CHAI LATTE

Steps:

• In a small saucepan combine the chai concentrate and milk. Stir together and bring to a simmer over medium-low heat. Once simmering remove from the heat and stir in the spiced rum.
• Divide the mixture into 2 or 3 mugs and top with whipped cream and a spinkle of cinnamon if desired. Serve immediately.

SPICED CHAI LATTE

Steps:

• Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.

SPICED CHAI MIX

Steps:

• In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.

SPICED CHAI LATTE

Steps:

• *Prep a pitcher or whatever container you are going to use by having a strainer ready and the container available. (I use a strainer and place a coffee filter paper in it.).
• In a sauce pot bring 2 cups of water to a boil
• While stirring - Add honey, vanilla, tea bags, cinnamon sticks, cloves, ginger, cardomon, nutmeg, sugar.
• Let it simmer for about 5 minutes.
• Remove the tea bags.
• Add 2 cups of milk and bring it to a boil (continue stirring).
• Remove from heat.
• Pour Chai through the strainer into the container you are using to serve it.

CHAI TEA WITH SPICED RUM

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

CHAI-SPICED HOT TODDY

Steps:

• Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
• Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
• Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
• Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
• Do Ahead
• Tea mixture, without rum, can be made 1 week ahead; cover and chill.