The Steaming Cup

Posts Tagged ‘cinnamon’

Creamy and spicy at the same time. Excellent iced coffee.

A mild coffee drink, that is still rich with cream and cloves.

• 2 cups coffee
• 2 cups light cream
• 5 whole cloves
• 1 stick of cinnamon
• Sugar, to taste

Mix cloves and cinnamon to coffee, and let steep in the refrigerator for a few hours. Strain out the spices. Stir in cream, and add sugar to sweeten. Serve over ice for about 4 people.

This is a really simple recipe but the flavors are wonderful for a summer drink

Add the cinnamon before brewing to give this coffee recipe a spicy touch. You’ll need to stir well to blend in the caramel syrup. 

• 6 tbs ground coffee
• 1/2 tsp cinnamon
• 1/2 cup caramel syrup

Mix the cinnamon and coffee grounds together, and then brew in your usual manner. Add the caramel syrup to the hot coffee, and stir until mixed and dissolved. Chill and serve over ice.

Vanilla and chai work very nicely together

Vanilla might not be part of a traditional version of chai, but its not an addition you want to miss. It helps to mellow out the spiciness of the tea.

• 4 cups water
• 3 allspice, whole
• 5 cloves, whole
• 1 cinnamon stick
• 1 vanilla bean (1-inch)
• 1/3 cup honey
• 1 tbs loose black tea leaves

In a saucepan, heat water along with all the spices. Bring to a lower simmer, and let steep for about 5 minutes. Add tea leaves, and continue to steep for another 5 minutes. Strain out the tea, and stir in honey. Serve hot.

Serves 4.

Green tea does work very well as chai, though you could always use black tea if you prefer

A recipe for chai tea, with extra milk. Not all chai recipes call for black tea. Using green tea will change the flavour entirely, making it fresh and bright.

• 4 tbs loose green tea
• 6 whole cloves
• 1/2 ground ginger
• 1 tsp cinnamon
• 1 cup milk
• 4 cups water

Boil water, then simmer with cinnamon, ginger and cloves for about 10 minutes. Add tea and steep for another 5 minutes. Add milk and heat until near boiling. Strain out the spices and tea leaves. Serve chai with a bit of honey.

Serves 4.

Honey and coffee go so well together

Honey has a wonderful flavour, as well as adding some natural sweetness to your cup of coffee. It doesn’t take much to change the whole feeling of your cup.

• 2 cups coffee (hot)
• 1/2 cup milk
• 4 tbs honey
• 1/8 tsp cinnamon

Heat everything until warm, but don’t let it boil. Stir well until the honey dissolves completely in the coffee, and serve.

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
• Honey

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.

Using whole spices in your chai makes for easy measuring.

A creamy chai with the zip of whole peppercorns.

• 2 cups water
• 1 cup milk
• 1 tbs black tea leaves
• 1 3-inch cinnamon stick
• 4 whole cloves
• 4 whole black peppercorns
• 4 whole cardamom pods
• 4 tsp sugar

Heat water to simmering and add tea leaves. Let simmer and steep for about 3 minutes, then stir in the sugar and spices. Continue to simmer for another 5 – 10 minutes, depending on how strong you want your chai. Then pour in the milk, and keep heating until it’s all warmed through.

Strain out the spices and serve hot.

Take your time and savor this spicy chai recipe

Yes, this recipe takes a large number of spices. You don’t want a skimpy cup of chai, do you?

• 5 cups water
• 10 1-inch pieces of ginger
• 4 cinnamon sticks
• 1 tsp cardamom pods
• 2 tsp whole peppercorns
• 1 tsp whole cloves
• 1/2 tsp fennel seeds
• 1/2 tsp licorice root
• 1/2 tsp allspice
• 3 tbs honey

Combine all spices and water in a saucepan. Cover and simmer for 30 minutes. Remove from heat, and let steep for another 20 minutes. Strain out the spices and stir in honey.