Chai Tea Gelatin Recipes

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.

Steps:

• In medium saucepan add cold water and gelatin. Let it sit about 10 minutes.
• In another saucepan add 2 1/2 cups water and 3 tea bags, heat to boil, then simmer until tea is strongly steeped. Squeeze the tea bags and remove.
• Stir the gelatin and gradually add the half and half or milk.
• Add the vanilla.
• Gradually add the tea, then the sugar or Splenda and stir.
• Pour into a mixing bowl and refrigerate until set. About 2 hours.
• Whip until fluffy and light. Return to the refrigerator for about 30 minutes.
• Serve in dishes or pile in parfait glasses and place a maraschino cherry on top.

Steps:

• In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
• Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately.

Steps:

• Put water in a small heatproof bowl and sprinkle the gelatine powder over and stir until dissolved and set aside.
• Put milk in a small saucepan and bring to a simmer over a medium heat.
• Remove pan from the heat and add tea bags and jiggle and cover and set aside for 5 minutes to steep and then remove tea bags.
• Add gelatine mixture to milk mixture and stir until combines and then pour into dishes and put in the fridge for 4 hours or until set.
• Top the jellies with raspberries and mint leaves to serve.

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.