MASALA CHAI
Steps:
- Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold.
- *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.
COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)
One of my frequent food-brain thought patterns goes like this: "Wow, I love this blend of flavors. Hmm. I wonder if it can it be made into a bread." This recipe is bold on the spices and coconut, and subtle on the tea and wheat flavors.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Number Of Ingredients 14
Steps:
- Brew 16 ounces of tea with two black tea bags. (Boil water, steep for five minutes, remove tea bags.)
- Add all of the ingredients except the flour and starter to 320g of tea. You will have some unused tea that you can drink. Let the spices and coconut soak while your starter builds.
- Add your ripe starter and flour to your coconut-spice-tea, mix to incorporate and cover.
- After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds.
- The bulk fermentation should be complete about 5-10 hours from when you mixed in the starter and flour, depending on tea temp, ambient temp and starter strength. Look for puffy edges and approximate doubling. The gritty texture of the dough makes large bubbles unlikely.
- Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes.
- Shape your dough into a boule, batard or oblong tube, depending on your intended baking vessel.
- Sprinkle your counter with shredded coconut, roughly in the shape of your loaf. Lightly dampen the top of your dough (spray or wet hand), and flip the damp side onto the coconut, rolling it a bit to coat the surface, then place the dough coconut-side down into your proofing basket.
- Proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. Preheat your oven to 500F 30 minutes before the end of the proof.
- Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven.
- Bake at:
- 500F for 15 minutes covered
- 450F for 10 minutes covered
- 450F for 10 minutes uncovered
- The internal temperature should be around 205-210F. Let the bread cool before slicing.
MASALA CHAI BROWNIES
These brownies are dairy-free and egg-free which makes them vegan. They have a subtle spice flavor and are delicious. If you enjoy chai lattes you will love these! To ensure your final product is vegan, use vegan sugar. The coconut is easily omitted if you aren't a fan. Be careful not to overcook them.
Provided by Mochi Puffs
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
- Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
- Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 35.7 g, Fat 15.3 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 159 mg, Sugar 22.6 g
EASY AUTHENTIC MASALA CHAI
This is a great way to make masala chai from scratch in just a few minutes!
Provided by Saara
Categories World Cuisine Recipes Asian Indian
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 18.4 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 44.3 mg, Sugar 16.3 g
SPICED MILK TEA (MASALA CHAI)
Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world. It is sold all over India by chai wallahs, or tea vendors, who pour the tea from big kettles into small cups.
Categories Milk/Cream Tea Non-Alcoholic Quick & Easy Cardamom Coffee Grinder Gourmet Drink
Number Of Ingredients 10
Steps:
- Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.
- Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
- Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil 1 minute.
- Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.
WHOLE GRAIN SOURDOUGH BREAD: LONG VS. SHORT AUTOLYSIS
Here is one relatively successful and straightforward approach for baking a delicious home-milled whole grain loaf of sourdough bread.
Provided by Melissa Johnson
Categories Recipes
Number Of Ingredients 5
Steps:
- Mix the flour and water, cover and let sit at room temperature 1-2 hours.
- Gently fold in the salt, pausing if the dough starts to tear. Wait 5-10 minutes and then do the same with the starter, cover and mark this as the start of the bulk fermentation.
- Over the next 4-7 hours, perform two (or more) rounds of coil folding and one of lamination.
- Scrape the dough out onto a floured surface, preshape and rest the dough for 20-40 minutes, depending on the feel of the dough (longer if cool and tight).
- Shape the dough and place it in a floured proofing basket to proof anywhere from 1 hour at room temperature to overnight in the refrigerator.
- Preheat your oven and baking vessel for a minimum of 30 minutes at 500F.
- Flip the dough onto parchment paper, score and lift into your baking vessel. Cover, place in the oven and drop the temperature, baking at 450F:
- Covered for 30 minutes
- Uncovered for an additional 10-15 minutes
- Internal temperature should be over 205F.
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