CHAI TEA FRENCH TOAST WITH MAPLE CREAM RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 17
Steps:
- In a large bowl, combine the spices (cinnamon, cardamom, allspice, ginger, cloves, and salt) with the sugar and stir until evenly combined and without any clumps. Add the milk, eggs, and vanilla and whisk. Preheat a nonstick griddle on the stovetop over medium heat. Lightly oil the griddle, if desired. Soak a bread slice in the spiced milk mixture and place on the hot griddle. Cook for 2-3 minutes. With a spatula lift a corner of the bread slice to take a peek on the progress. The surface should be turning a nice golden brown in a splotchy pattern. Flip when ready and allow to cook for another 2 minutes, or until the second side is similarly browned. Repeat with the remaining bread slices. (Note: Stir the milk mixture between soakings to keep the spices suspended.) Make Your Own Maple Cream: Prepare an ice bath by filling halfway a pan or heat-safe bowl that matches your saucepan. In a 2- or 3-quart saucepan outfitted with a candy thermometer, bring the syrup (with the salt and oil added) to a boil and allow to cook undisturbed until the syrup reaches 235°F but not a smidgen longer. The syrup will be reduced by about half. Transfer the saucepan to the ice bath ensuring that no water sneaks into the reduced syrup. Leave undisturbed as it cools to 70-75°F; do not stir. Stir the cooled syrup to allow a crystallization process to take place. The maple cream will become lighter in color, opaque, and stiffer in character, yet very spreadable. (We used our stand mixer on lowest speed with the paddle blade. The transformation process took about 20-25 minutes.) Do not stir too much or allow to become grainy, just nicely thick and creamy. Transfer to a clean, lidded jar and refrigerate for up to two weeks. NOTES: From Cookswares: recipe sent in an email. I made this twice in May/June of 2016 and thought it was the best French Toast I had ever had. The smell was amazing! And the taste just as good. I did make the Maple Cream because I had some maple syrup I wanted to get rid of. Although it was good, I wouldn't say it was great. Perhaps I didn't make it correctly. Either way, it was too much work for the end result and I wouldn't bother with it again. Maple syrup would be plenty good.
CHAI TEA
Provided by Food Network
Categories beverage
Time 25m
Yield 8 (1-cup) servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
- Strain mixture, discard spices and return the tea to the saucepan. Stir in the brown sugar and milk. Serve immediately.
CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
CHAI TEA
A warming spiced tea, that's the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow's milk
Provided by Cassie Best
Categories Breakfast, Brunch, Drink
Time 7m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
- Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.
Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHAI
Chai (rhymes with "pie") is the word for tea in some parts of the world, but in India, it's a spiced milk tea that's becoming more popular in North America. This chai recipe is just as tasty as any coffee-house chai. -Terese Block, Waukesha, Wisconsin
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.
Nutrition Facts : Calories 159 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 75mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
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