Tag Archive for "chai" - Simple Everyday Food

chai latte popsicles

Posted by :Amy On : August 22, 2014

I’m not sure when my addiction to coffee began. Just a few years ago, coffee was a treat to myself every month. Now the smell of coffee invigorates my soul and awakens my foggy brain every morning at 4:30. And somewhere along the way, it became a necessity to start my day.

I became one of those “don’t talk to me until I’ve had my coffee” kind of people.

I used to laugh at Brian when he would complain about getting caffeine headaches, but it wasn’t until I got my first caffeine headache did I realize it was “a real thing”, and oh man I will never think of “having a caffeine headache” as a joke anymore. It’s serious business, folks.

Prior to my coffee addiction, chai tea lattes used to be my drink of choice when I would visit coffee shops. The combination of the tea, the spices and the creaminess of it was enough to keep me awake and going for the rest of the day. Now that my caffeine tolerance has gone up significantly ever since I entered the “real world”, a chai tea latte is only enough for an afternoon pick-me-up.

So today I’ve made you the perfect afternoon pick-me-up for a hot day – chai tea latte popsicles! Only two ingredients needed and there’s really not a whole lot of science involved to make these… and they’re so fun to eat on a hot summer afternoon! I’ve been going to the freezer and having one of these every day after work. Whether or not the small amount of caffeine in it actually does anything to me, I don’t know; but at least my mind thinks I’m feeding it caffeine to last me a few more hours before bedtime.

chai latte popsicles

2014-08-15 10:57:22

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Ingredients

1 cup chai tea concentrate (I used the Tazo brand)
1 cup skim milk

Instructions

In a medium-sized bowl (preferably with a pour spout), combine the chai tea concentrate and the milk.
Pour mixture into popsicle molds, leaving about a 1/4-1/2" space from the top to give the popsicles room to expand when frozen.
Freeze for an hour, then insert popsicle sticks. Freeze until frozen.
Makes 10 popsicles

Notes

To remove the popsicles from the molds, run warm water over the outside of the molds for ~30 seconds. Pull the popsicles straight up out of the molds - don't try to wiggle them out. Store in a separate container in the freezer.

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vanilla chai cupcakes

Posted by :Amy On : March 9, 2013

Category: Desserts

Tags:chai, cupcakes, dessert

I love cupcakes.

It’s perhaps one of my favorite kinds of desserts ever. They’re little portion-regulated desserts complete with cake, frosting, and decorations. Pretty to look at, yummy to eat. Rest assured folks, this will not be the last cupcake post you see on here. If I could bake cupcakes for a living, I totally would.

Now, this recipe is pretty simple. The directions are straight-forward, and there’s really not a whole lot of weird ingredients to it either. It also only yields about a dozen cupcakes, which, if you are only cooking for two people like I am, it’s nice because then there’s not a whole lot of cupcakes sitting on the counter for days tempting you :)

If you love chai tea, this is the recipe for you!

Ingredients:

Chai spice mix:
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Cupcakes:
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 teaspoons chai spice mix
- 1 1/4 cups flour, sifted
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
Buttercream frosting:
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- the remainder of the chai spice mix
- 1 tablespoon cold milk, or more if needed to thin out the buttercream

Cupcake directions:

Preheat oven to 325 degrees. Line cupcake pan with liners.
In a small bowl, combine the chai spice mix.
In an electric mixer, cream the sugar and butter. Add the vanilla extract, then beat in the eggs, one at the time, until combined.
Add 2 teaspoons of the chai spice mix, then fold in the flour and buttermilk alternately until combined.
In a small bowl, combine the baking soda and vinegar, then add that to the batter mixture. Mix until combined.
Spoon batter into cupcake pan, about 3/4 full, and bake for about 18-20 minutes (or until toothpick comes out clean).
Remove from cupcake pan and cool on wired cooling rack.

Buttercream directions:

In an electric mixer, beat the butter until creamy. Add the vanilla extract and remaining chai spice mix. Mix well.
Beat in the powdered sugar, about 1/2 cup at a time, until it’s all thoroughly combined.
If the frosting is too thick, add 1-2 tablespoons of milk at a time, until desired consistency is reached.