CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
CHAI ICED TEA
Party time! Introduce guests to a cool version of the popular spicy hot tea.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Chill glasses in freezer several hours before serving.
- Steep tea bags in hot water 3 to 5 minutes. Remove bags. Stir vanilla and brown sugar into tea until sugar is dissolved. Stir in all remaining ingredients except cinnamon sticks. Refrigerate at least 1 to 2 hours to blend flavors.
- Serve over ice. Garnish with cinnamon stick.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 15 g, TransFat 0 g
CHA YEN (THAI ICED TEA)
This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.
Provided by Alexa Weibel
Categories non-alcoholic drinks
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
- In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
- Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.
CHAI TEA ICE CREAM
My husband and I love chai tea and decided to try making chai tea ice cream. We used Indian black tea and masala spices, but decided to add some of our own spices to increase the intensity of the flavor.
Provided by Kimberly G
Categories World Cuisine Recipes Asian Indian
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
- Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 65.5 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 17.5 g, Sodium 52.2 mg, Sugar 60 g
ICED CHAI
A symbol of hospitality, this fragrant Indian drink is laced with cardamom, ginger and vanilla. Impress your friends and serve at your next summer gathering over ice.
Provided by Food Network Kitchen
Categories beverage
Time 35m
Yield 4 drinks
Number Of Ingredients 6
Steps:
- Add the water to a large pot and bring it to a boil. Remove the pot from the heat, add the tea bags and let steep for 10 minutes.
- Remove the tea bags and stir in the remaining ingredients. Pour into a pitcher and chill until cold. Serve over ice.
ICED CHAI TEA
You will love a cold glass of this after working outside in the hot sun. Double the recipe but only add an additional tea bag (3)
Provided by Bergy
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients, except the cinnamon in a saucepan, bring to a boil stirring frequently.
- Remove from heat, let stand 3-4 minutes, Remove the tea bags.
- Chill in the fridge.
- Serve over ice cubes with a sprinkle of cinnamon.
Nutrition Facts : Calories 176.9, Fat 6, SaturatedFat 3.8, Cholesterol 24.4, Sodium 143.4, Carbohydrate 20.9, Sugar 21.7, Protein 10.1
CHAI ICE TEA
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.
ICED CHAI
Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.
Provided by Leena Trivedi-Grenier
Categories Cardamom Ginger Tea Breakfast snack Drink Wheat/Gluten-Free Tree Nut Free Soy Free Peanut Free Vegetarian Non-Alcoholic
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom pods with a mortar and pestle, then partially grind seeds. Transfer to a plate. Grind peppercorns with mortar and pestle until about medium-coarse; transfer to same plate.
- Rinse a medium pot (about 9" diameter) with water (this helps keep the milk from scorching). Combine milk, cardamom pods and seeds, pepper, and ginger in pot and bring to a rolling boil over medium heat, scraping sides and bottom of pot occasionally with a heatproof rubber spatula. When foam starts to rise, cook 20 seconds, scraping spices from sides of pot (some plant-based milks won't foam; simply cook 30 seconds from boiling). Reduce heat to low to allow foam to die down, then increase heat to medium-low and simmer, scraping bottom and sides of pot occasionally and adjusting heat as need to keep foam from rising, until milk is light tan in color from spices, about 2 minutes.
- Stir in tea and simmer, scraping pot occasionally and adjusting heat as needed, until milk is deep tan and reduced by one third, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids with spatula. (Soak pot in hot water immediately to help with cleaning.) You should have 2 cups chai concentrate; return chai to pot and simmer another minute to reduce further if needed. Add sugar and stir until dissolved.
- Place ice in a large heatproof bowl with a spout or a large heatproof pitcher. Immediately pour hot chai over ice. Stir until ice is almost completely melted (larger cubes may take longer), about 2 minutes. Taste chai and add up to 2 Tbsp. cold water or 1 Tbsp. simple syrup (dissolve 2-4 tsp. sugar in 2 tsp. warm water) if needed. Serve in glasses filled with fresh ice if desired.
- Do ahead: Chai can be made 3 days ahead. Transfer to an airtight container; cover and chill.
HOT AND SPICY HIMALAYAN TEA (CHAI TEA)
Milk, black tea, cardamom, cinnamon, and cloves are simmered together in this recipe for hot and spicy chai tea.
Provided by food4fit
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 18.2 g, Cholesterol 3.3 mg, Fat 1.1 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 15.1 g
TRADITIONAL CHAI TEA
This is a spicy, creamy tea that I make every Christmas. Its more my tradition than the authentic tea. Its tasty and sure to warm you from the inside out. Great for those with a cold or flu... clears your sinuses and settles your tummy.
Provided by Nurse Rain
Categories Beverages
Time 17m
Yield 5 cups
Number Of Ingredients 11
Steps:
- In large saucepan combine first nine ingredients.
- Bring to a boil over high heat.
- Reduce heat to low and simmer ten minutes.
- Remove from heat and strain with fine sieve or through coffee filters.
- Return to pot and add honey until melted.
- Add milk and heat through, but do not boil.
- Serve in clear mugs with a pinch of cinnamon on top.
- Merry Christmas!
- You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
- This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.
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#time-to-make #course #cuisine #preparation #beverages #asian #indian #easy #beginner-cook #punch #dietary #4-hours-or-less
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