Lifestyle – International Chai Day Recipes
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International Chai Day Recipes shared on Lifestyle
Ingredients for Chai Masala Recipe
o Tea leaves 4 teaspoons
o Black peppercorns 16
o Cinnamon 1 inch stick
o Cloves 4
o Green cardamoms 4
o Dry ginger 1 teaspoon
o Milk 2 cups
o Chai masala 1 teaspoon
o Sugar 4 teaspoons
Method
Step 1
Dry grind all the masala ingredients to a fine powder. Let it cool completely then sieve.
Step 2
Store in an airtight container. Use the masala as and when required to make tea.
Step 3
To make tea, mix milk and two cups of water and bring to a boil. Add tea leaves and chai masala.
Step 4
Let it boil for a minute, add sugar. When it comes to a boil, lower heat and let it simmer for two minutes.
Step 5
Strain and serve piping hot.
Chai Latte
CHAI LATTE
INGREDIENTS
• 2 1/2 cups milk (any kind)
• Optional garnishes: Ground cinnamon and star anise
Chai Concentrate
• 2 1/2 cups water
• 2 tablespoons (6 tea bags) Assam black tea
• 3 tablespoons brown sugar
• 1 cinnamon stick
• 1 star anise
• 10 cardamom pods
• 10 whole cloves
• 2 teaspoons ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black peppercorns
Whipped Cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
INSTRUCTIONS
1. Crush and roughly chop star anise, cloves, and cardamom pods.
2. In a saucepan, add all ingredients for chai concentrate except for the vanilla extract.
3. On low heat, simmer for 10 minutes. Stir occasionally.
4. While chai concentrate is on simmer, make the whipped cream. Combine heavy cream and powdered sugar in a tall container. Using an immersion blender, pulse on low until soft peaks form. Don’t whip until it gets too stiff by checking consistency after a couple of short pulses. Set aside.
5. Warm up milk in a latte maker or by simmering on the stovetop making sure it doesn’t boil. After heating the milk, turn off heat and set aside.
6. Back to the chai concentrate. Strain out and discard the tea leaves (or tea bags) and spices.
7. Add the vanilla extract to chai concentrate.
8. Assemble the chai latte by pouring the hot chai concentrate, filling the mug halfway. Add the hot milk leaving room for the whipped cream. Top off with a layer of whipped cream. Garnish with a star anise and a sprinkling of ground cinnamon.
Chai Spice Cake with Vanilla Cream Cheese Frosting
INGREDIENTS
FOR THE CAKE
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 1/4 cups cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 2 teaspoons cardamom
• 1/2 teaspoon nutmeg
• 1/8 teaspoon black pepper
• 1 cup buttermilk
for the frosting
• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 3 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup blackberries
• 2 tablespoons chopped pistachios
• 2 tablespoons candied ginger
• 2 cinnamon sticks
• 1 teaspoon black sesame seeds
• edible gold leaves
INSTRUCTIONS
1. Preheat oven to 350°F. Grease and line three 6-inch cake pans* with parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
3. Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, salt, and spices.
5. Alternate folding in the flour mixture and the buttermilk, mixing only until combined.
6. Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
7. In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.
8. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!
9. Last, top your cake with garnishes. I used blackberries, chopped pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves!
Karak Chai Karak Chai
is Qatar’s famous tea that is made with black tea, cardamom and evaporated milk. Learn how to make this delicious strong Middle Eastern tea at home! Course Breakfast Cuisine Arabic, Middle Eastern Keyword Indian Strong Tea, kadak chai, karak chai, karak tea Cook Time 5 minutes Servings 2 Calories 90kcal
Ingredients
2 cups water
3 teaspoons black tea leaves
2 pods of cardamom
1/8 teaspoon of saffron
3 teaspoons sugar
1/3 cup evaporated milk Instructions
1. In a small saucepan, bring the water to a boil.
2. Add the black tea to the boiling water and let it steep for a minute or so.
3. Add the crushed cardamom and saffron and let the tea boil for 30 seconds or so.
4. Now add the sugar and evaporated milk and bring it to boil. Remove from heat, and then put back on heat and bring to a boil again. Continue this for 5 minutes until the karak tea is a rich caramel color.
5. Using a tea strainer, serve the tea in mugs immediately.
Chai Creme Brulee Instructions To Make the Chai Custard: To add the burnt-sugar caramel crisp layer: 3/4 cup whole milk
3/4 cup whipping cream
1/2 a vanilla bean split in half lengthwise, seeds scraped
3 heaping tablespoons loose plus chai masala
1/4 cup organic sugar or raw suga
r 5 large egg yolks
1 pinch salt
2 teaspoons organic or raw sugar per ramekin
1. Preheat oven to. Put a large kettle of water on to boil. Stir together the milk, whipping cream, vanilla bean and vanilla seeds, and chai spice Place over medium heat and bring just to a boil, stirring frequently to prevent scorching. As soon as it reaches a boil, turn off the heat and cover the pot. Let it steep for 10 minutes. Pour through a fine mesh sieve to remove the tea leaves or bags and vanilla bean. Wipe any sediment from the pan, and return the cream mixture to the clean pan. Place over low heat to keep hot. Beat the egg yolks, sugar, and salt together in a stand mixer fitted with a whisk or with a hand mixer on high speed until thickened and lighter in colour. Carefully whisk in a small amount -about a half a cup- of the hot milk and cream mixture. When that is fully incorporated add the rest of the milk and cream mixture and whisk thoroughly but not vigorously. Divide evenly among ramekins or small jelly jars. Place jars in a roasting or sided-baking pan that is just large enough to hold them all. Place pan on center rack in the preheated oven. Carefully pour water into the pan, taking care not to pour the water into the custard, until it reaches about halfway up the sides of the custard dishes. Loosely tent the pan with foil and bake for about 45 minutes or until the custard is set on the outside edges, but still a bit wobbly in the center. Remove custard cups to a cooling rack from the water-filled pan. Cover and chill at least 6 hours prior to serving, but preferably overnight and even up to a couple of days ahead of time . 1. Working with one ramekin at a time, sprinkle 2 teaspoons of organic sugar on top of the chilled custard. Rotate the ramekin around to evenly distribute the sugar. Use a blowtorch or culinary torch to melt the sugar, sweeping the flame evenly over the surface of the sugar as it melts and caramelizes. You want it to be deep mahogany brown all over and maybe even blackened in a couple of spots. Let the caramel harden for at least 1 minute before serving.
