I love Chai Tea!
The warming spices mixed with a nice black tea just make my day better. I used to think it was just my Winter drink, but I find myself returning to it over and over. On rainy days, on stressful days and just because I want to. I can do that now that I am an adult! And so can you.
One of the things I love most about this tea is that I don’t need to add any type of honey or Agave, it just tastes sweet to me.
This particular one comes from San Francisco Herb Company. My local herb and tea shop carries their brand.
Teas – Loose Black, Green, White, & Herbal 120
Chai Tea Blend – 1 Lb
Description CHAI TEA 1-lb
Latin name Camellia sinensis
Origin Blended in the USA
Pkg Size Net Wt: 16oz (454g)
Volume approx 7 cups
Comments Chai Tea is a flavorful mixture of black teas and spices, and is both warming and revitalizing. Influenced by tea making methods in India where tea leaves and spice powders are simmered with whole milk. I am dairy free so I use Almond milk.
Note Steep two teaspoons of chai to one cup of boiling water for five minutes. Strain, add hot milk, and sweeten to taste.
Ingredients Black teas, cinnamon, ginger, cardamom, cloves, pepper
Since it is made with these amazing spices, it is also great to bake with!
Here is a really nice recipe I found:
Chai Spiced Pumpkin Bars
For the crust:
1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
1/2 cup pumpkin seeds
1/2 cup unsweetened shredded coconut
1/2 teaspoon cinnamon
1/8 teaspoon salt
2/3 cup pitted dates, chopped — plus a few more if needed
For the filling:
1 1/2 cups pumpkin puree
1/3 cup maple syrup or coconut nectar (or to taste)
1/4 cup melted coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon black pepper
2 tablespoons coconut flour
Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.
To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.
Press the dough firmly and evenly into the baking pan. Place the pan in the freezer while you prepare the filling.
To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the coconut flour and blend until well combined. Adjust sweetener if desired.
Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.
Lift the bars out of the pan using the parchment paper edges. Use a chef’s knife to cut the bars, wiping the knife clean between cuts. Serve chilled.
Gluten-free and Vegan! Enjoy!