Spiced Chai Honey Recipes

Steps:

• In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.

Steps:

• In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Steps:

• For the cakes:.
• Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
• Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
• Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
• Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
• Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
• For Spiced Syrup:.
• Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.

Steps:

• Simply mix all spices with the honey, place in a 16-oz jar and enjoy! This spicy honey is especially delightful when drizzled over granola, yogurt or oatmeal, or stirred into a mug of warm milk. To help ease scratchy throats, add a spoonful or 2 to a cup of hot water with a squeeze of fresh lemon juice.