Chai Der Recipes

CHAI

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.

HOMEMADE CHAI LATTE

Steps:

• For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger.
• While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes.
• For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside.
• Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve.

HOMEMADE CHAI

Steps:

• Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

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.

TRADITIONAL CHAI TEA

Steps:

• In large saucepan combine first nine ingredients.
• Bring to a boil over high heat.
• Reduce heat to low and simmer ten minutes.
• Remove from heat and strain with fine sieve or through coffee filters.
• Return to pot and add honey until melted.
• Add milk and heat through, but do not boil.
• Serve in clear mugs with a pinch of cinnamon on top.
• Merry Christmas!
• You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
• This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.

CHAI TEA

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.