chai latte

Make this just for the aroma…even if you never take the first drink of the chai latte.

 But…look what you will miss if you never taste!!!

  • Tazo Earl Grey tea
  • Market Spice Tea – Cinnamon Orange
  • freshly grated nutmeg
  • vanilla bean
  • fresh ginger
  • cardamom fancy white pods
  • Indonesia cinnamon sticks (cassia) {saving the real cinnamon for Baklava!}
  • Chinese star anise
  • Ceylon whole cloves
  • black peppercorns
    • honey
    • water
    • raw sugar
    • whole milk

Individually, some of the spices may be on your ‘I don’t really like that’ list; however, combined they each contribute to the wonderful flavor of the whole.

simmering (this s m e l l s  so  good…)

20 minutes later and strained
The post-simmered spices maintain their beauty.

equal parts warm frothed milk and chai concentrate
dusted with ground cinnamon
oh…and, use that left over cinnamon stick!
D E L I C I O U S!

Chai Concentrate
(adapted from here)
Ingredients:
  • 4 1/2 cups water
  • 1/2 cup raw sugar
  • 4 Earl Grey tea bags (black tea)
  • 4 cinnamon orange tea bags (or use total of 8 bags of black tea)
  • 2 cinnamon sticks
  • 1 vanilla bean
  • 3″ section of raw ginger (I didn’t peel mine)
  • 10 whole cloves
  • 8 cardamom pods
  • 1/2 teaspoon freshly ground nutmeg
  • 2 whole star anise pods
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon orange zest (I didn’t use this; cinnamon orange tea is very orange)
  • 1 Tablespoon honey
  • whole milk
Mixing:
  1. Bring water and sugar to boil, dissolving sugar
  2. Add tea bags, all spices, vanilla bean, and zest
  3. Simmer 20 minutes
  4. Remove from heat and strain into container 
  5. Stir in honey; allow to cool; store in refrigerator for a week
Chai Latte
  1. Heat whole milk to simmer
  2. Froth milk (I used my hand mixer)
  3. Add equal parts chai concentrate and frothed milk to your mug
  4. Dust top with cinnamon
  5. Stir with left over cinnamon stick
  6. Enjoy
cliche, but ‘good to the last drop’
Update:  Don’t!! throw the spices away after straining them from the liquid.  My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.
Update/Update:  My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves.  Adding boiling water will reduce the cloudiness.  Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.

26,328

pumpkin spice latte

First, make the pumpkin spice syrup —
While this is simmering, your house will smell WONDERFUL!!!!!

Pumpkin Spice Syrup
(adapted from here and here)

Ingredients:

  • 2 tablespoons pumpkin puree
  • 1/2 cup granulated sugar
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
Mixing:
  1. Combine all ingredients in small saucepan
  2. Heat and stir until sugar is completely dissolved
  3. Allow to cool, then store in airtight container in refrigerator
  4. Use within 3 weeks
Now, let’s mix the syrup with something rich and aromatic – -
Pumpkin Spice Latte
(makes one cup)
Ingredients:
  • 4 oz whole milk, heated and whipped to add air
  • 1 oz boiling water poured over 1/2 teaspoon espresso powder (dissolve powder)
  • 2 tablespoons Pumpkin Spice Syrup, warmed
Mixing:
  1. Pour all ingredients together
  2. Whip to mix and add more air
  3. Pour into your favorite fall tea / coffee cup
  4. Top with Real whipped cream, sweetened with a dusting of powdered sugar and a few drops of vanilla
  5. Sprinkle all with cinnamon
even when the day is stressful…
….life is good…..
iPhone 4 & Camera +
24,627

pumpkin spice espresso muffins

…feels like fall
…looks like fall
…smells like fall

The cinnamon was a gift, brought to me from Estonia.  Thanks LP!

The muffins are moist, melding the flavors and leaving a lingering spice on the palate.  Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!
Pumpkin Spice Espresso Muffins
(adapted from here)
Ingredients:
  • 2 2/3 cup all-purpose flour
  • 3 T espresso powder
  • 2 t baking soda
  • 2 t baking powder
  • 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
  • 1/8 t ground nutmeg
  • 1/8 t ground cloves
  • 1 t salt
  • 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
  • 1 cup granulated sugar
  • 1 cup brown sugar (I used dark brown sugar)
  • 1 cup vegetable oil
  • 3 large eggs
Mixing:
  1. Preheat the oven to 350 degrees F
  2. Line 24 muffin wells with paper liners
  3. Combine the first 8 (dry) ingredients in a mixing bowl
  4. In a mixer bowl, combine the pumpkin, sugars, and oil.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Add dry ingredients, and mix only until the dry ingredients are incorporated
  7. Divide batter evenly between the 24 muffin liners
  8. Bake for 18 – 20 minutes, or until the muffins test done.
I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.