Chai Spice Mix Recipes

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SPICED CHAI MIX

One Christmas, my sister-in-law mixed up this drink for our family gathering. I asked for the recipe and have been enjoying it's warm, spicy flavor ever since. It tastes great with a warm blanket and a good book! -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Time 15m

Yield about 5 cups mix (26 servings).

Number Of Ingredients 10



Spiced Chai Mix image

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.

Nutrition Facts : Calories 114 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

3 cups nonfat dry milk powder
1-1/2 cups sugar
1 cup unsweetened instant tea
3/4 cup vanilla powdered nondairy creamer
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
OPTIONAL GARNISH:
Whipped cream

SPICY CHAI LATTE

Provided by Giada De Laurentiis

Categories     beverage

Time 25m

Yield 8 servings

Number Of Ingredients 8



Spicy Chai Latte image

Steps:

  • Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
  • Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.

7 chai tea bags
6 black peppercorns
2 cinnamon sticks
1 (2-inch) piece ginger, peeled and sliced into 8 pieces
6 cups plain unsweetened almond milk
3/4 cup packed light brown sugar
1/2 cup rye whiskey, such as High West
8 orange twists, optional

WARM SPICED CHAI

My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. -Justin Weber, Milwaukee, Wisconsin

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 12



Warm Spiced Chai image

Steps:

  • In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.

Nutrition Facts : Calories 102 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

6 cardamom pods
1/2 teaspoon whole peppercorns
5 cups water
1/4 cup honey
2 cinnamon sticks (3 inches)
8 whole cloves
3 whole star anise
1 tablespoon minced fresh gingerroot
5 black tea bags
2 cups whole milk
1 tablespoon vanilla extract
Ground nutmeg, optional

CHAI TEA

A warming spiced tea, that's the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow's milk

Provided by Cassie Best

Categories     Breakfast, Brunch, Drink

Time 7m

Yield Makes 2 cups

Number Of Ingredients 7



Chai tea image

Steps:

  • Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
  • Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium

2 mugs milk (or use almond milk)
2 English Breakfast tea bags
6 cracked cardamom pods
½ cinnamon stick
a grating of fresh nutmeg
2 cloves
2-4 tsp light brown soft sugar

HOMEMADE CHAI SPICE MIX

Make and share this Homemade Chai Spice Mix recipe from Food.com.

Provided by Amber L.

Categories     < 15 Mins

Time 3m

Yield 1 lot, 10 serving(s)

Number Of Ingredients 7



Homemade Chai Spice Mix image

Steps:

  • Grind cardamom pods, star anise and cloves in a mortar and pestle.
  • Transfer to a small airtight container and add cinnamon, nutmeg, ginger and coriander.
  • Mix through and store in a cool, dark place.

Nutrition Facts : Calories 7.4, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 1.6, Fiber 1, Sugar 0.1, Protein 0.2

1 tablespoon cardamom pod
3 star anise
4 whole cloves
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 tablespoon ground coriander

CHAI SPICE MUFFINS

Make and share this Chai Spice Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 51m

Yield 12 muffins

Number Of Ingredients 13



Chai Spice Muffins image

Steps:

  • Preheat oven to 375°; place paper liners in 12-cup muffin pan.
  • In a bowl, whisk the flour, ginger, baking powder, cinnamon, cardamom, baking soda, and salt together.
  • In another bowl, whisk the brown sugar, eggs, butter, and vanilla until well blended.
  • Whisk in the yogurt until blended.
  • Add egg mixture to the flour mixture and stir until just blended.
  • Divide batter equally among prepared muffin cups; sprinkle with turbinado sugar.
  • Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
  • Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Nutrition Facts : Calories 194.8, Fat 6.8, SaturatedFat 4, Cholesterol 51.5, Sodium 206.7, Carbohydrate 29.4, Fiber 0.7, Sugar 12.9, Protein 4

2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed light brown sugar
2 eggs
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup plain whole milk yogurt
2 tablespoons turbinado sugar

CHAI SPICED PEAR GALETTE

This galette is an unfussy freeform dessert that comes together without missing out on the flaky layers of a traditional pie. Aromatic chai spices and honey warm up the pear filling, making this dish soothing and cozy.

Provided by Food Network

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 18



Chai Spiced Pear Galette image

Steps:

  • For the pie dough: Combine the flour and salt in a food processor. Add the butter cubes and yogurt and pulse until pea-size bits of butter remain.
  • Add the vodka to the food processor and pulse until the dough pulls together. Do not over process.
  • Remove the dough from the machine and form into 2 disks. Do not over knead, just barely bring the dough together. Flatten each disk and wrap tightly with plastic to rest and chill in the refrigerator for 1 hour minimum.
  • Preheat the oven to 425 degrees F with a rack in the center.
  • For the chai spice mix: In a small bowl, combine the cinnamon, cardamon, ginger, nutmeg and cloves. Mix to combine and set aside.
  • In a small saucepot, combine the brown sugar, honey, lemon juice, vanilla paste, 1 tablespoon of the chai spice mix and 1/4 cup water and bring to a simmer over medium heat. When the sugar has completely dissolved, turn off the heat. Whisk until thoroughly combined. Set aside.
  • When ready to use, pull 1 disk from the refrigerator (save the other disk for another use). Lightly flour the counter. Roll out the pie dough into a 1/4-inch-thick round. (Because the galette is freeform, the dough doesn't have to be exactly round.) Transfer the dough round to a parchment-lined baking sheet.
  • Trim the top and bottom of each pear and cut in half lengthwise. Using a spoon or melon scooper, remove the core and seeds. Place the flat side of the pear on the cutting board and slice lengthwise into 1/4-inch-thick slices
  • Place the pear slices on top of dough, overlapping slightly. Keep the filling flat and compact, leaving a 3-inch border on all sides so you can fold the edges over the filling.
  • Drizzle enough syrup over the pears so they are all coated, but stop if the syrup is leaking out from under the fruit and onto the pastry. Fold the dough over the pears, overlapping where necessary and gently pressing to adhere the folds. Add more syrup to the center if desired.
  • Transfer the sheet pan and galette to the refrigerator to chill for 20 minutes. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash.
  • Just before the galette is ready to go into the oven, sprinkle the exposed fruit with walnuts. Use a pastry brush to brush the pie dough with egg wash and sprinkle with turbinado sugar.
  • Bake the galette on the center rack at 425 degrees F for 10 minutes, then lower the temperature to 350 degrees F and bake until the crust is golden brown and feels firm to the touch, about 20 minutes. Remove to a wire rack to cool completely.
  • When completely cool and ready to serve, garnish with a drizzle of honey over the entire galette, crust and all.

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
2 tablespoons plain yogurt
1/4 cup ice-cold vodka
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 cup packed light brown sugar
1/4 cup honey plus more for drizzling
Juice of 1/2 lemon
1 teaspoon vanilla bean paste
3 Anjou pears
1 large egg
1/4 cup crushed walnuts
1 tablespoon turbinado sugar

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