Aalok Mehta
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American Chai - Yahoo Recipe Search
Food and WineThis warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It's not as milky as the chai often sold at American coffee bars; to make it richer, add more milk and sugar to taste. What Is Chai and How to Make ItFood52Whether or not you celebrate Easter, you should absolutely celebrate these hot cross buns all year long. Variations of hot cross buns are made worldwide, although they haven't been embedded into North American springtime culture, much to my chagrin. They are simple to make and are a delightful addition to any meal at any time of year: from breakfast to dinner, January through December. Chai latte concentrate is easily found in most grocery stores, usually near the teas and coffees. If you don't have or can't find it, feel free to swap it out with whole milk. Flavors of lively chai spices, sweet vanilla, and juicy apricots. Textures of pillowy bread, plump fruit, and soft icing.YummlyChai Tea Spice Cake With All Purpose Flour, Sugar, Unsalted Butter, Eggs, Chai Tea, Milk, Baking Powder, Baking Soda, Cinnamon Powder, Cardamom Powder, Nutmeg, Cloves, Ground Ginger, Vanilla Extract, Buttercream Frosting, Caramel Sauce, PistachiosAllrecipesI created this coffee drink out of a craving for a little kick to my coffee. Based on my love of hot chai, I began to feel that North Americans have a distinct lack of health-giving herbs and spices in our native cuisine. Hopefully a delicious hot cup of Viennexican can assist.nn Thinking of the spiciness of Viennese coffees and of the chocolate and fruit flavors of South American beverages, I believe the combination makes a beautiful result for the taste buds and the system as a whole!Food and WineHarvest time (and apple desserts, especially) are classically associated with fall warming spices, like cinnamon, ginger, and nutmeg. However, I recently visited Santa Fe, New Mexico, and learned about one particular “spice” that’s indigenous to the Americas and was also one of the first crops grown by Native Americans: the chile pepper.I don’t remember any chile peppers hanging out of the cornucopias that adorned my classroom walls at Thanksgiving time—it was always apples, corn, and squash. But chile peppers have been cultivated for at least 10,000 years—nearly twice as long as corn. Chile peppers are as American as apple pie!While in Santa Fe, I learned that New Mexicans celebrate chile peppers of both the green and red variety. The only difference between the two is when they’re picked. Early-picked green chiles have a milder, more earthy flavor; red peppers are fully ripened, and thus are fiery and sweet with much more heat. Given the mild, herb-like flavor of green chile peppers, I thought they’d be a perfect complement to one of fall’s biggest fan foods—apples.Whoo’s Donuts in downtown Santa Fe confirmed my suspicions with their Green Chile Apple Fritter. Their apple fritters are more donut-like, while the recipe I created is closer to fried pancake batter, chock-full of large pieces of apples and dusted with a sugar–green chile mix. There’s just enough of the mild green chile powder (available at hatch-green-chile.com) in these fritters to awaken your taste buds, making the apples taste even more apple-y.The batter for the fritters is made like many quick breads: combine the dry ingredients in one bowl and the liquids in a separate bowl. You simply whisk the two together, then fold in the cubed apples, and fry in batches of 4 to 5 fritters at a time by lowering the fritter batter right into the oil a tablespoon at a time. Once fried, coat the fritters in the sugar-chile mix and serve warm. They’re not too sweet, so these crispy fritters are a perfect treat for breakfast on a cool fall morning with a hot cup of tea or a chai latte.Food.comI found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.Food and WineMixologist Sebastian Reaburn uses black cherries when he makes the Cherry Red, which was inspired, he says, by "classic American flavors like Big Red chewing gum and cherry Coke." Add any leftover Cinnamon Syrup to hot toddies, hot chocolates, chai lattes or coffee, or pour it over vanilla ice cream. You can also substitute it for Simple Syrup in hot or cold holiday drinks. Slideshows: More Nonalcoholic Drink RecipesFood52Horchata (pronounced or-CHA-tah) is a traditional Latin American drink that is typically milky and sweet, and sometimes spiced. If you've never tasted horchata before, imagine this as sweetened rice-almond milk with cinnamon, kind of like an iced chai tea without the tea. Each country has its own version of horchata. My version calls for rice, almonds and cinnamon. It is dairy-free (yet creamy) and sweetened with agave nectar rather than sugar. I can't promise that you could find horchata quite like this south of the border, but it is incredibly delicious and refreshing nonetheless.TastyMandazi are deep-fried, spiced doughnut-like treats that are an East African delicacy. These fluffy and fragrant bites are great for snacking, but be forewarned, it's virtually impossible to eat just one! Our mandazi recipe is made with simple pantry staples like flour, sugar, baking powder, and coconut milk. They are triangle-shaped and flavored with a dash of cardamom, which infuses a unique taste, setting them apart from American doughnuts. Mandazi are best served with a cup of hot Kenyan coffee or chai and are perfect for breakfast. Serve them with honey or jam for a sweet treat, or enjoy them with curry.
