A WEEK OF CHAI 7 ways to enjoy Chai tea
Day 1 TRADITIONAL CHAI MASALA Day 2 CHAI TEA LATTE Day 3 CHAI TEA TRUFFLES Day 4 HOT CHOCOLATE CHAI Day 5 BOURBON CHAI Day 6 CHAI POACHED PEARS Day 7 CHAI-ICED PUMPKIN COOKIES
Combine the spices, tea, milk and your choice of sweetener in a saucepan or pot and bring the mixture to a boil. Simmer for 2 to 3 minutes, being careful not to scald the milk. Take the pot off the heat and let it stand for 4 minutes. Strain the drink into a teapot or glasses. More sweetener can be added to taste.
SERVES THREE 1/2 tsp ground spicesâ€” any blend of cinnamon, cardamom, clove, black peppercorns, ginger, star anise, nutmeg or red chilies 2 tsp Assam black tea 1 pt milk, any kind Sweetener (sugar or honey)
Serves one 1 Chai Spice black tea bag 1/4 cup boiling water 3/4 cup whole milk Honey or sugar to taste (opt.) Cinnamon or nutmeg to sprinkle on top (opt.)
Steep the Chai tea bag in the hot water for 3 to 5 minutes. Warm milk in a pan, then whisk with a frother. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.
Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure your coating is ready. Roll the truffles in your choice of coating. Keep the truffles in the refrigerator on parchment paper or a plate until theyâ€™re firm, then serve.
Makes 15 truffles 4 oz (113 g) dark chocolate bar 1 tbsp nonsalted butter 1/4 cup (2 oz) heavy whipping cream 3 tsp Chai Spice black tea Coatingâ€” nuts, shaved chocolate, cocoa powder, sprinkles
Serves two Hot chocolate
11/2 cups milk 1/4 cup thickened cream 21/2 tbsp hot chocolate powder Chai
3 1 2 3
tsp Caravan black tea large cinnamon stick whole pods of star anise cups hot water
ADAPTED FROM COOK REPUBLIC
Begin by steeping the black tea, star anise and cinnamon stick in the hot water for about five minutes. Strain the tea and set aside the star anise and cinnamon. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot. Pour into mugs, dust the tops with chocolate powder and serve.
ADAPTED FROM SAVEUR.COM
Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.
4 tsp Chai Spice black tea 1 vanilla bean, split and scraped, keep seeds and pod 3 cups hot water 3 cups whole milk or unsweetened almond milk 1/4 cup honey or agave 1/2 cup spice-forward bourbon, like Makerâ€™s Mark Cloves, cinnamon, nutmeg, ginger (opt.)
Transfer the chai to a heat-proof pitcher and stir in bourbon.
Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure theyâ€™re fully immersed. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until itâ€™s been reduced to a syrup. Strain. Drizzle syrup over the pears and serve.
Serves four 1 5 1 1 1 4 3
qt water Chai Spice black tea bags vanilla bean, scraped cinnamon stick piece fresh ginger, peeled whole pears, peeled, stems intact tbsp honey or agave
Makes about 3 dozen Cookies
2+1/2 cups all-purpose flour 1/2 cup butter, softened 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp salt 1+1/2 cups sugar 1 cup pumpkin purĂŠe 1 tsp vanilla extract 1 egg
2 1 1 1 3
cups confectionery sugar tbsp melted butter tsp vanilla extract Chai Spice black tea bag tbsp milk
ADAPTED FROM PETITE KITCHENESSE
Preheat your oven to 350Â°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside. Mix the butter and sugar in another bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth. If necessary, you can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting. FOR THE ICING: Melt butter in a
saucepan over low heat and add milk. Steep chai tea bag in this syrup for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.
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