Chai Creme Smoothie Recipes

CRèME CARAMEL CHAI SMOOTHIES

Steps:

• In 5-cup blender, place all smoothie ingredients. Cover; blend on low speed 10 seconds. Scrape down sides of blender. Blend on medium speed an additional 20 to 30 seconds or until mixture is smooth.
• Divide mixture evenly into 4 (8-oz.) glasses. Garnish each serving with 1 tablespoon whipped cream topping; drizzle each with 1 teaspoon sundae syrup. Serve immediately.

CHAI CREME SMOOTHIE

Steps:

• Place ice cream in tall glass; drizzle with syrup.
• Add milk to flavored drink mix in measuring cup; stir until mix is dissolved. Pour over ice cream. Gradually add club soda, stirring until ice cream is melted and mixture is well blended.
• Serve immediately.

CHAI CREAMY SMOOTHIE

Steps:

• Make the chai mix* add all spices to a small jar and shake or stir thoroughly to combine. Will keep at room temperature up to 3 months. Or you can store it in the refrigerator if you prefer. Double the recipe if you intend to use it daily (it goes fast!).⁣
• Add to a food processor or blender, first the liquid followed by the frozen bananas and for last 1 full tabelspoon of chai masala spice mix.
• Blend all ingredients on low speed 2-3 using the tamper, make pauses every 20 seconds, then scrub the fruit which sticks to the borders of the container , keep blending till you get thick creamy ice cream final result.
• Serve in a coconut bowl, ice cream cone or ice cream cup.

PEACHY CHAI SMOOTHIES

Steps:

• In blender or food processor, place all ingredients except nutmeg.
• Cover and blend on high speed about 1 minute or until smooth and creamy. Sprinkle individual servings with a dash of nutmeg.

CHAI CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).
• Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.
• Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.
• Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.
• Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.
• Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.
• Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.