Condensed milk makes this a very rich version of chai
A traditional spiced tea (or chai) recipe. It’s rich and creamy, and spiced just right. Add as much honey as you like for some extra sweetness.
- 4 cups water
- 8 tbs loose black tea
- 8 whole cloves
- 1/2 pint condensed milk
- 1/4 tsp cardamom, ground
- 1/2 tsp ginger, ground
Heat water to almost boiling, and steep tea leaves for 5 minutes. Strain out tea and add remaining spices. Simmer for 7 or 8 minutes. Strain again. Add condensed milk and sweeten with honey.
Enjoy some spicy chai tea next time there is a cold day outside.
Not sure if this actually comes from Kashmir, but it’s a delightful chai recipe anyway.
- 1 tsp loose black tea
- 4 cardamom pods
- 1 small cinnamon stick
- 4 cups water
- 2 tbs powdered almonds
- Pinch of saffron threads
Break cinnamon stick into small pieces, and bruise the cardamom pods. Add spices (not almonds) and tea to water, and bring to a boil. Reduce to a simmer and let steep for 4 to 5 minutes, then strain. Put a teaspoon of almond powder in the bottom of each of four cups, and pour hot tea over. Add honey to sweeten, if desired.
A rich and spicy cup of coffee to enjoy
A rich, spicy, sweet coffee delight. You might want to save this recipe for a special occasion.
- 3 cups coffee
- 1/2 cup heavy cream
- 1 cup dark brown sugar
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Blend together brown sugar, cloves, nutmeg and cinnamon. Mix coffee and cream together with the spice mixture. Serve hot.
Who can resist the sweet crunch of cinnamon biscotti?
Just some subtle flavors in this biscotti recipe, with a sprinkling of cinnamon and sugar baked on top.
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup sugar
- 6 tbs butter
- 2 eggs
- 1 tsp vanilla extract
- 3 tbs sugar
- 2 tsp cinnamon
Preheat oven to 325F. Sift together flour, first 2 tsp cinnamon, baking powder and salt. In another mixing bowl, cream together the larger measure of sugar and butter. Beat in 1 egg and vanilla extract. Combine with the dry ingredients.
Divide the dough in two, and roll into a log around 8 inches long and 2 inches wide (more or less). Place each loaf on a greased backing sheet. Beat remaining egg, and brush over each loaf of dough. Bake for 25-30 minutes, or until golden on top. Remove from oven and let cool for 15 minutes. Don’t turn off your oven.
Move to a cutting board, and slice each loaf into diagonally slices, around a half inch thick. A serrated knife will work best. Place slices back on your baking pan, cut side down. Sprinkle the face-up cut sides with the remaining sugar and cinnamon. Put biscotti back in the oven and bake for another 15-20 minutes.
Chocolate biscotti should be served with coffee or tea
By Terri Paajanen
That’s right, there are 3 different types of chocolate in this biscotti recipe. These crisp cookies should satisfy any cocoa-craving sweet tooth.
- 5 cups flour
- 1 1/2 cups cocoa powder
- 2 tbs baking powder
- 1 cup butter
- 2 cups sugar
- 6 eggs
- 1 tbs vanilla extract
- 2 cups milk chocolate chips
- 12 oz semi-sweet chocolate
Preheat oven to 400F. Cream together butter and sugar. Beat in eggs, one at a time, until smooth then add vanilla extract. Sift together all of the dry ingredients and stir into the egg mixture. Add chocolate chips and stir to combine.
Shape the dough into short loaves (about 6-inches long) and bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1-inch diagonal slices. Reduce heat in your oven to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool.
Melt the semi-sweet chocolate in a microwave or double boiler, and drizzle over the cooled biscotti.
Not sure how Spanish it is, but this is a fantastic coffee cocktail you can make quickly.
Tia Maria, rum and coffee. Nice and easy. The Tia Maria gives this cocktail some added coffee flavour. You can use light or dark rum, depending on your taste.
- 1/2 oz Tia Maria
- 1/2 oz rum
- 1 cup hot coffee
Mix and serve with whipped cream.