.
2.\tBrew two chai tea bags in 1/4 cup
Boil water.
Pour 6 oz. water into mug along with 1 packet chai tea.
Let steep for a few minutes.
As much as possible, remove and squeeze out tea packet to get all the goodness.
Add chocolate mix packet.
Stir well and enjoy.
Bring water and tea to a boil in a saucepan; boil for 3 to 4 minutes. Remove saucepan from heat and stir in sugar, cinnamon, and vanilla extract. Remove tea bags from water.
Blend 1 cup ice and milk together in a blender until smooth. Add remaining 1 cup ice and chai tea mixture; blend until smooth.
aucepan over medium heat, blend chai blend, milk and water. Bring
For the Masala Chai Tea Concentrate:
Crush lightly together
aby, It's Cold Outside Chai Tea for at least 2 hours
Place water and tea bag in a small saucepan over high heat.
Bring to a boil, then lower heat and simmer for about ten minutes, until the water is reduced by half. If less than 1/2 cup of water remains after ten minutes, just top up with more water.
Remove tea bag and stir in milk and honey or sugar. Allow the chai to just return to a boil, then pour into a mug and serve.
Note that if you let chai sit for too long, it will form a \"skin.\" This is normal, but if you'd rather not have it, periodically stir your chai while you enjoy it.
lavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves
Place the six Chai tea bags in a cup with 1/2 cup boiling water. Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approximately 3 hours or overnight.
*NOTE: Any number of black tea varieties can be used in
ith liners.
Combine flour, chai mix, cocoa, baking powder and
Pour boiling water into a mug and add chai tea bags. Allow tea to steep for at least 5 minutes. Remove tea bags.
Combine lime juice and lime zest in a pitcher; add enough ice to fill pitcher halfway. Slowly pour chai tea over ice; stir. Add enough water to fill pitcher; stir in sugar.
Combine all ingredients -- Stir in spices.
In a blender or food processor.blend 1 cup at a time until mixture is consistency of fine powder.
To serve:
Stir 2 heaping tablespoons Chai Tea Mix into mug of hot water -- or I use 2\" milk.to make it creamier.
Makes 8-9 cups of tea mix.
Yield 7 cups.divide as you see fit.or keep for yourself.
remove from heat.
Add tea bags; cover and steep 5
Mix all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
Pour milk into glass measuring cup; warm in microwave for 1 minute.
Add tea bag; let steep 10 minutes.
Remove tea bag and refrigerate for 5 minutes.
In blender or food processor, combine milk mixture and tofu.
Add sugar substitute, both extracts, and ice.
Process until ice is crushed and mixture is frothy.
Sprinkle with cinnamon and serve immediately.
Mix milk powder, non-dairy creamers, sugar, instant tea,ginger,cinnmon,cloves,cardamon,nutmeg and allspice.
Blend 1 cup at a time in a food processor until mixture is the consistency of fine powder.
Store in an airtight container.
To serve: Stir 3 tablespoons Chai Tea Mixture into a cup of hot water.
For an extra caffine punch; add an additional 1 teaspoons instant tea or add Chai Tea Mix to your cup of brewed tea.
Oh -- yea, relaxation time my friends.
To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger,
eat and add the black tea and chai tea bags. Cover and let
Preheat oven to 400 degrees F (200 degrees C).
Bring almond milk to a boil in a small saucepan. Remove from heat; add chai tea bags. Let tea steep for at least 5 minutes.
Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk; stir again until smooth. Pour filling into the pie shell.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.