Vanilla Chai Mix Food

HOMEMADE VANILLA CHAI MIX

Steps:

• Add mix ingredients to a blender or food processor and pulse until a fine powder forms.
• Add 2 tbsp (or more if desired) of mix to 8 ounces of steamed or hot milk. Stir until dissolved and top with a touch of cinnamon.

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.

VANILLA CHAI CUPCAKES

Steps:

• Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
• In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
• Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
• Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
• Buttercream Directions:.
• In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.

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!

VANILLA CHAI TEA MIX

Steps:

• In a large bowl, combine all ingredients. Working in batches, use a blender or food processor to blend until mixture is the consistency of fine powder. I used a 7-cup food processor to make this recipe.
• To serve: Stir 2 heaping tablespoons Vanilla Chai Tea Mix into an 8 ounce mug of hot water.

VANILLA CHAI COFFEE COOLER

Steps:

• Place coffee, sweetener, vanilla, cinnamon and allspice in pitcher.
• Add water; stir until coffee granules are completely dissolved.
• Stir in milk and ice cubes; pour evenly into 4 tall glasses.
• Serve immediately.

VANILLA CHAI CHEESECAKE

Steps:

• Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
• Cool.
• Preheat oven to 350 degrees.
• Mix together crust ingredients.
• Press well into the bottom of a greased 9-inch springform pan.
• Bake for 12 minutes.
• When you take pan out of the oven, reduce heat to 290 degrees.
• Beat cream cheese with mixer until smooth.
• Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
• Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
• Add eggs, stir by hand until just incorporated.
• Pour into springform pan, sprinkle a little cardamom on top.
• Put a baking dish with 1 inch water in the bottom of your oven.
• Cook cheesecake on middle rack for 55 minutes.
• Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
• Close it back up and let it go for another 55 minutes.
• Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
• Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
• When cold, you can freeze it for longer storage.