Spiced 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 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:

• Crush the black pepper, ginger root, cardamom pods, cinnamon stick, and cloves together.
• Pour 8 cups of water into a saucepan and add the crushed spices and tea bags (or loose tea), along with the seeds from the vanilla pod.
• Bring to a boil then reduce the heat to a low simmer and cook for up 10 minutes.
• Strain the chai to remove the spices and prevent the tea becoming too strong. Serve in cups and sweeten with honey if desired.

Steps:

• Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air.
• Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle.
• Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness.
• Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough.
• Mix the spices with the vanilla sugar and leave the bowl uncovered overnight.
• The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth.
• Cover the sugar bowl and leave overnight.
• The next day, sieve through a screen.
• Store your delicious Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks. Great in earl gray tea, cinnamon buns, on toast with butter, you name it, it's great.
• Please Enjoy!

Steps:

• Mix together water and milk in large saucepan; bring to a boil.
• Add cardamom pods, peppercorns, cloves, cinnamon stick, anise, nutmeg, ginger root, and tea.
• Remove from heat and steep for 15-20 minutes, according to how strong you like your tea.
• Carefully strain tea through strainer into another pot to remove spices.
• Stir in honey, mixing well to dissolve; mix in vanilla extract.
• Pour into cups and serve warm, or chill and serve cold.