Skip to main content

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

By

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.

Labels:

Comments

  1. Lauren @ Sew You Think You Can CookOctober 6, 2015 at 6:02 PM

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

    ReplyDelete
  2. A Day in the Life on the FarmOctober 6, 2015 at 6:46 PM

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

    ReplyDelete
  3. RebekahOctober 7, 2015 at 5:24 AM

    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

Quick Pickled Red Onions and Radishes

By
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
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more