Traditional Chai MasalaServes three Ingredients 1/2 tsp ground spices (any blend of cinnamon, cardamom, clove, black peppercorns, ginger, star anise, nutmeg or red chilies) 2 tsp Assam black tea 1 pt milk, any kind Sweetener (sugar or honey) Directions 1. Combine the spices, tea, milk and your choice of sweetener in a saucepan or pot and bring the mixture to a boil. 2. Simmer for 2 to 3 minutes, being careful not to scald the milk. Take the pot off the heat and let it stand for 4 minutes. 3. Strain the drink into a teapot or glasses. More sweetener can be added to taste.
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Traditional Chai Masala
Serves three

Ingredients
1/2 tsp ground spices (any blend of cinnamon, cardamom, clove, black peppercorns, ginger, star anise, nutmeg or red chilies)
2 tsp Assam black tea
1 pt milk, any kind
Sweetener (sugar or honey)

Directions
1. Combine the spices, tea, milk and your choice of sweetener in a saucepan or pot and bring the mixture to a boil.

2. Simmer for 2 to 3 minutes, being careful not to scald the milk. Take the pot off the heat and let it stand for 4 minutes.

3. Strain the drink into a teapot or glasses. More sweetener can be added to taste.

Recipe: Homemade Chai Applesauce


photo credit: A Good Appetite

Apple picking season is almost here in the Northwest. One way we like to enjoy the harvest is to make homemade applesauce. It brings back such wonderful memories of childhood. We were delighted to find this recipe from A Good Appetite that gives applesauce a new kick with the addition of sweet and spicy chai tea. We can’t decide what we like better, grandma’s classic version or this one!

Chai Applesauce
3 bags Stash Double Spice Chai
3 lbs apples, cored & peeled (If you have a food mill you can skip peeling & run the sauce through the food mill to get rid of the skins)
1 c water
1/2 c sugar
1 T lemon juice

In a large heavy pot add the water, sugar and tea bags. Bring to a boil and stir to dissolve sugar. Turn off heat and let sit about 10 minutes. Remove tea bags, squeezing any liquid in them into the pot.

Cut the prepared apples into slices and add to the pot with your flavoring mixture. Turn the heat to medium-high. Let cook, stirring occasionally, until the apples are very soft about 30 minutes.

Use a spoon or potato masher to help smash the apples to a sauce texture. (If you left the skins on your apples run your sauce through a food mill at this point to remove them.) Stir in the lemon juice. If your sauce seems too thick for your liking add a little water to it.

Put into containers and refrigerate. Or you can put hot sauce into sterilized jars and can them in a boiling water bath for 20 minutes for pantry storage.

Makes about 5 cups.

Recipe: Chai Cream Cupcakes


photo source: Baking Confessions

Chai lovers, if you have a cupcake craving, you’re in luck! This delightful recipe from Baking Confessions uses the contents of four chai tea bags to create sweet, spicy chai cupcakes topped with cream cheese frosting.

Our recommendation: use Stash Double Spice Chai Black Tea for even more flavor!

Chai Cream Cupcake Recipe

1¾ cups cake flour
1¼ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
4 Chai Spice tea bags
1 cup unsalted butter, room temperature, cut-up
4 large eggs
1 cup whole milk
1½ tablespoons vanilla extract

Heat milk in microwave until hot (about 60-90 seconds). Steep 3 Chai tea bags in milk 10-15 minutes. While tea is steeping, preheat oven to 350 degrees. Cut open remaining tea bag and grind until fine. (I used my electric coffee grinder.) In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine. Add butter and mix until coated with flour.

Once tea has steeped, squeeze milk from tea bags and discard bags. In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla. Mixing at medium speed, slowly add wet ingredients, pausing to scrap the bowl a couple of times. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.

Line cupcake pans with paper liners. Using a large scoop, fill each liner about two-thirds full. Bake until cake tester comes out clean, 18-22 minutes. Cool on wire racks. Makes about 24 cupcakes.

Cream Cheese Frosting

2-8 ounces packages cream cheese at room temperature
1 stick (8 ounces) unsalted butter at room temperature
2 pounds sifted confectioners’ (powdered) sugar
1 tablespoon vanilla extract

Cinnamon for dusting
Cinnamon sticks for garnish

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until well combined. Reduce mixer speed to low and gradually add confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

Once cupcakes have cooled, pipe cupcakes with frosting. Dust lightly with cinnamon and garnish with half of a cinnamon stick if desired.

Source: bakingconfessions.blogspot.com