Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
rovide more fudgy chewy cookies).
Cool cookies on baking sheet for
ater, spread icing quickly over cookies.
For the royal icing
For the Masala Chai Tea Concentrate:
Crush lightly
nd stir in the crushed cookies. Spread over the bottom of
r plastic bag, combine the chai spice mix ingredients. Set aside
his spice blend for the chai tea latte mix. Combine 2
eat and add RawSpiceBar's Chai & Rose Spices. Simmer on very
/3 cups sugar, and chai tea mix until light and
cups.
Hot Chocolate Chai: Pour 1 cup scalded milk
1. Prepare the Chai ahead of time by steeping
ups sugar, butter, eggs, and chai concentrate together in a bowl
an be used in this recipe: Ceylon Orange Pekoe, Darjeeling, English
coa powder. As with all cookies, it's the taste
ntil smooth. Spoon over cooled cookies.
Stir hot water into Chai Latte until blended. Measure 1
Pour raisins into small bowl and cover with Oregon Chai Original concentrate, set aside. Combine oats, flour, baking powder, salt, cinnamon and nutmeg and set aside. In a separate mixing bowl, combine sugars, add butter and beat until creamy. Add egg and applesauce and blend until smooth. Add flour-oat mix and blend. Add chocolate chips, raisins and walnuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350, 10-12 minutes Yield 3 dozen.
efore end of churning, add cookies, nuts and glace ginger; churn
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
lour, cocoa powder, baking powder, chai spice mix, and a pinch