VANILLA CHAI
You're 10 minutes away from a dairy-free, warm, spiced Indian tea found in teahouses.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g
VANILLA CHAI TEA
This warm chai is comfort in a cup. It's extra special with a dollop of fresh whipped cream and a sprinkling of ground allspice on top. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 131 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 48mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA CHAI TEA
Here's my version of a nice Chai tea. After some experimentation, I've come up with this recipe which is perfectly suited to my tastes. Maybe you'll like it too!
Provided by Feelah_the_tigress
Categories Beverages
Time 17m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 182.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 22.8, Sodium 87, Carbohydrate 27.6, Fiber 0.3, Sugar 18.9, Protein 5.5
VANILLA CHAI CHEESECAKE
Vanilla chai cheesecake adapted from Rachel's Diary.
Provided by LaurasFaves
Categories Desserts Cakes Cheesecake Recipes
Time 2h5m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 46.3 g, Cholesterol 175.1 mg, Fat 38.8 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 23.1 g, Sodium 479.3 mg, Sugar 25.6 g
VANILLA CHAI CUPCAKES
Make and share this Vanilla Chai Cupcakes recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
- In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
- Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
- Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
- Buttercream Directions:.
- In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.
Nutrition Facts : Calories 415.4, Fat 24.1, SaturatedFat 15, Cholesterol 92.6, Sodium 279.5, Carbohydrate 47.9, Fiber 0.7, Sugar 36.9, Protein 3.1
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