CHOCOLATE CHAI
Spicy cinnamon chai tea with chocolate is a great warm drink for those cold winter nights!
Provided by HoneeBee
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.6 g, Cholesterol 20.7 mg, Fat 6.2 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 103.9 mg, Sugar 31 g
CHAI CHOCOLATE TRUFFLES
Provided by Giada De Laurentiis
Categories dessert
Time 3h45m
Yield 30 truffles
Number Of Ingredients 6
Steps:
- Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
- Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.
- Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.
- Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.
CHOCOLATE CHAI TEA
A wonderfully sweet chocolate chai. Makes your tea a little more exciting. Note: I especially like alwalde's suggestion to cut back on the milk. Please take that change into consideration when preparing.
Provided by gailanng
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
COGNAC-RASPBERRY CHOCOLATE TRUFFLES
These luxurious cocoa-dusted chocolate truffles are flavored with raspberry extract and cognac.
Provided by Food Network Kitchen
Time 4h30m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
- Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
SUNNY'S CHAI TEA
Provided by Sunny Anderson
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups of water to a boil. Add the tea bags, peppercorns and cloves and let steep for 5 minutes. Strain into 2 large mugs. Top with the milk and pumpkin pie spice. Garnish with the cinnamon sticks.
CHAI COCONUT TEA
Steps:
- Open the tea bags and pour the tea into a small bowl. Add the coconut chips, ginger flakes, cloves, cardamom, cinnamon and vanilla and toss together.
- To use, steep 1 tablespoon of the mixture in boiling water and enjoy.
CHOCOLATE CHAI FRAPPES
Mix chocolate milk with chai tea and get a glass of pure comfort. There's no more delicious way to cool off on a hot afternoon...or anytime. -Heidi Blanken, Sedro-Woolley, Washington
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm., Discard tea bags. Pour tea into a blender; add the milk and ice. Cover and process for 30 seconds or until slushy. Pour into chilled glasses. Sprinkle with dashes of cinnamon and nutmeg; serve immediately.
Nutrition Facts : Calories 96 calories, Fat 2g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
CHAI HOT CHOCOLATE
Inspired by the traditional Indian beverage, this chai drink combines spice with decadent chocolate. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.
Nutrition Facts : Calories 488 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 130mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
CHOCOLATE CHAI TEA
A warming, soothing cup of spiced chai tea, with the addition of chocolate! You can vary the spices; try a combination of cardamom, ginger, cloves, and pepper. Adapted from Lipton.
Provided by BecR2400
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk and water just to a boil in a 2-quart saucepan.
- Remove from heat and add tea bags.
- Cover and brew 2 to 5 minutes.
- Remove tea bags and squeeze; stir in remaining ingredients. Serve immediately.
Nutrition Facts : Calories 116.4, Fat 4.8, SaturatedFat 2.9, Cholesterol 17.1, Sodium 74.3, Carbohydrate 14.3, Fiber 0.2, Sugar 7.5, Protein 4.2
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