Charishmas Vanilla Chai Recipes

VANILLA CHAI TEA

Steps:

• Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes., In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.

CHARISHMA'S VANILLA CHAI

Steps:

• Pour milk and water in a microwave-safe and microwave-proof cup.
• Heat in the microwave for 1 minute.
• Add sugar and heat again for 1 minute.
• Stir in the Chai Latta mix.
• Heat for 1 minute.
• Remove from microwave and strain into another clean cup.
• Add a straw into the cup and sip sip sip!
• ENJOY!

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

VANILLA CHAI CHEESECAKE

Steps:

• Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until golden, about 12 minutes.
• Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
• While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
• Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
• Let cool completely and remove from pan. Serve with caramel sauce.