Quick Chocolate Chai Recipes

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

Steps:

• Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
• Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
• Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
• Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
• Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

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.

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.

Steps:

• Heat oven to 350°F
• Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside.
• Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted.
• Remove from heat; cool to room temperature.
• Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy.
• Add chocolate mixture and sour cream. Continue beating until well mixed.
• Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.
• Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean.
• Cool 10 minutes. Remove from pans. Cool completely.
• Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.
• * You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.
• Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.
• Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.
• Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Boil or microwave water until hot.
• Mix in hot chocolate.
• Place tea bag in hot chocolate.
• Steep 3-5 minutes, depending on how much spice you want.
• Squeeze teabag to get more of the spice flavor in the chocolate.
• Enjoy!