Hot Vanilla Chai Recipes

Steps:

• Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes., In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.

Steps:

• In 2-quart saucepan, heat water, cinnamon and cardamom to boiling over high heat, stirring occasionally.
• Remove from heat; add tea bags. Let stand 5 minutes. Strain tea; discard spices and tea bags.
• Return tea mixture to saucepan; stir in soymilk. Heat over medium heat, stirring occasionally, until hot. Sweeten to taste with honey. Pour into 4 mugs. Serve immediately.

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

Steps:

• Put water and spices (except for the black tea) into a small pot.
• Add water and cook on medium for 6 minutes, then add black tea.
• Place lid on pot and cook for 6 minutes.
• Add in milk and stir, then turn off the stove burner.
• Add sugar and stir until completely dissolved.
• Strain spices out and enjoy!

Steps:

• PLACE CARNATION BREAKFAST ESSENTIALS® Drink in large mug; stir in milk. Add tea bag; let sit for 1 to 2 minutes. Remove tea bag.

Steps:

• Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until golden, about 12 minutes.
• Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
• While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
• Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
• Let cool completely and remove from pan. Serve with caramel sauce.