Chai Spice Cutouts Recipes
WARM SPICED CHAI
My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. -Justin Weber, Milwaukee, Wisconsin
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 102 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
CHAI SPICE CUTOUTS
I haven't tried this yet but they sound really good and I bet would go nice with a cup of Chia Tea. Work time does not include chilling time. Amount is an estimate depending on the size you make the cookies.
Provided by MARIA MAC
Categories Dessert
Time 27m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
- Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
- Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
- Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
- Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
- Cool on sheets or wire racks, frost if desired.
- Store in airtight container for up to one week.
Nutrition Facts : Calories 131.1, Fat 8.1, SaturatedFat 5, Cholesterol 32, Sodium 71.4, Carbohydrate 13.7, Fiber 0.3, Sugar 5.6, Protein 1.3
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