White Chocolate Chai Latte Recipes

Steps:

• Put all ingredients except the white chocolate in a blender and mix on high.
• Pour mixture into a sauce pan, add white chocolate, bring to a slight simmer and simmer for 4 minutes.
• Put hot mixture back into blender, blend again on high until creamy.
• Strain through a sieve.
• Serve hot.
• Enjoy!

Steps:

• In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts.
• Stir in vanilla and almond extracts; pour mixture into 4 mugs.
• Top with whipped cream and garnish with cinnamon sticks.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish; line with parchment paper, leaving an overhang on 2 sides. Butter the parchment. Whisk the flour, oats, malted milk powder, cardamom, ginger, cinnamon, cloves and salt in a large bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated. Transfer the batter to the prepared pan and spread evenly.
• Bake until the top is golden brown and the edges start to pull away from the sides of the pan, 20 to 25 minutes. Remove from the oven and sprinkle with the white chocolate, then return to the oven until the chocolate softens, about 45 seconds. Remove from the oven and spread the chocolate into a smooth layer. Top with nonpareils. Transfer to a rack and let cool completely, then lift out of the pan using the parchment; cut into squares.

Steps:

• Chill 1/3 cup (75ml) of the evaporated milk in the fridge until very cold.
• Combine remaining evaporated milk, tea bags, water and honey in a small saucepan over medium heat, simmer 5 minutes.
• Beat chilled 1/3 cup evaporated milk, sugar and vanilla until thick and frothy.
• Strain tea into warmed mugs.
• Spoon frothy mixture over top.
• Sprinkle with cardamom or nutmeg and chocolate shavings.

Steps:

• In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
• Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
• Stir in chips.
• Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
• Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
• Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
• While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
• Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
• NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
• NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.