Spiced Chai Mix Recipes

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.

Steps:

• In a food processor, combine all ingredients; cover and process til powdery. Store in an airtight container in a cool dry place for up to 6 months.
• To prepare 1 serving, dissolve 3 Tablespoons of mix in 3/4 cup boiling water. Dollop with whipped cream if desired.
• Alternately to use less, brew a Chai Tea bag and add 1+Tablespoons of mix.
• Comments: I no longer use powdered coffee cream, so I substituted powdered coconut milk and some vanilla powder.

Steps:

• Mix together water and milk in large saucepan; bring to a boil.
• Add cardamom pods, peppercorns, cloves, cinnamon stick, anise, nutmeg, ginger root, and tea.
• Remove from heat and steep for 15-20 minutes, according to how strong you like your tea.
• Carefully strain tea through strainer into another pot to remove spices.
• Stir in honey, mixing well to dissolve; mix in vanilla extract.
• Pour into cups and serve warm, or chill and serve cold.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

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.

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

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.

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.

Steps:

• Heat oven to 200°F.
• Mix together the dry ingredients in a large bowl.
• Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
• Mix together until mostly combined. Let sit for 2-3 minutes.
• Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
• Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
• Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
• Serve with maple syrup.

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.

Steps:

• *Prep a pitcher or whatever container you are going to use by having a strainer ready and the container available. (I use a strainer and place a coffee filter paper in it.).
• In a sauce pot bring 2 cups of water to a boil
• While stirring - Add honey, vanilla, tea bags, cinnamon sticks, cloves, ginger, cardomon, nutmeg, sugar.
• Let it simmer for about 5 minutes.
• Remove the tea bags.
• Add 2 cups of milk and bring it to a boil (continue stirring).
• Remove from heat.
• Pour Chai through the strainer into the container you are using to serve it.

Steps:

• Preheat the oven to 350 degrees F.
• Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
• Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
• Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.

Steps:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
• Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

Steps:

• Place water, half and half, cinnamon, cardamom, ginger and cloves in tea pot or saucepot and let reach a low boil. Stir well and let boil 2 more minutes.
• While still boiling, add the tea bags and let it reach desired tea strength (and color).
• Add sugar as desired, and serve hot.

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.

Steps:

• Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.
• Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
• Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil 1 minute.
• Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.