Chocolate Hazelnut Iced Chai Recipes

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Steps:

• In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

Steps:

• In medium saucepan, combine all ingredients; bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, whisking occasionally.
• Remove from heat; let stand 10 minutes. Strain mixture. Refrigerate until chilled.

Steps:

• In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.

Steps:

• Boil water.
• Meanwhile put all teabags into a 2 cup glass measuring cup. (or into another heat proof container). Pour hot water over teabags.
• Steep for at least 5 minutes. It may taste bitter but don't be concerned. The sugar and milk will even it out.
• Remove teabags and add sugar. Stir until sugar is dissolved.
• To Serve immediately: Add ice to 4 cups. Divide tea among the cups and add 1/2 cup soymilk to each.
• To Store: Put tea concentrate into fridge. When ready to serve pour 1/2 cup of concentrate and 1/2 cup of soymilk into a cup and enjoy!
• NOTE: This is actually a decaf tea. If you want to serve this as a dessert tea just try a decaf regular tea so that the whole beverage is decaf. Also if you use plain or unsweetend soymilk you will want to add more sugar.