Skip to main content

#handcraftededibles: Masala Chai Spice Blend + Coconut Masala Chai Tea {Dairy-Free}


In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we'll be sharing recipes from libations (last week's theme) to cookie platters and everything in between. Hope you'll follow along for inspiration. You can find out more information, including the schedule: here.


This week, we're sharing our favorite homemade spice blends and, perhaps, ways to use them.

Thanks to these gals and their sensational spice blends!

Next week, check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

Masala Chai Spice Blend 

While I am both a coffee and tea drinker, the other three Manns love their tea. The Precise Kitchen Elf loves roasted rice tea; the Enthusiastic Kitchen Elf plucks mint from his herb garden and pours hot water over it. And my Love really loves chai. I decided to share a giftable chai tea spice blend...and a recipe for making a dairy-free chai.


Ingredients
  • 1 T ground nutmeg
  • 1 T ground ginger
  • 1 T ground cardamom
  • 1 t ground pepper
  • 1 T ground cinnamon
  • 1 t ground cloves
  • 1/2 t ground fennel seeds
  • 1/2 t ground mace
  • 1/2 t vanilla bean powder

Procedure
Mix all the spices together well. Use a small funnel to get the spice blend into giftable jars.

I'll share my jar labels later in this series


Coconut Masala Chai Tea 
{Dairy-Free}

Ingredients makes 2 
  • 1 C coconut milk
  • 1 C water
  • 1 T raw honey
  • 3 T loose black tea leaves (or three tea bags)
  • 1 to 2 T masala chai spice blend, depending on taste preference

Procedure
Mix the coconut milk and water in a medium saucepan. Bring to a simmer. Add in the honey, tea, and spice blend. Whisk to mix well. Heat at a low simmer, again, and hold at a simmer for approximately 4 to 6 minutes. Taste the tea and add more honey or spices to your preference. Pour through a strainer (to remove the tea leaves) and serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. I LOVE CHAI! Never knew it was so easy to make at home.

    ReplyDelete
  2. Great recipe Cam....Chai is such a comforting flavor.

    ReplyDelete
  3. Yumm!! This would be such a lovely gift in a tea themed basket. I can almost smell it through the screen. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce