Chai Tea Concentrate

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Chai Tea Concentrate

Source:  Gimmesomeoven

Yields 4 cups

12 cardamom pods, gently crushed or split

8 whole black peppercorns

8 whole cloves

2-4 inch piece of ginger, sliced

4 c water

4 cinnamon sticks

3 whole allspice

2 star anise

1/8 t ground nutmeg

1/2-1 vanilla bean, sliced down the middle 

2 T brown sugar or maple syrup, or to taste

Over medium-high heat bring all ingredient to a boil . Cover and reduce heat to medium-low and simmer for 15 minutes. Remove from heat and allow to steep for 5-10 minutes longer. (At this point you may add 4 bags black tea or 4 teaspoons loose black tea and steep 5 minutes.) Pour through a strainer and use the liquid as a concentrate mixing  equal parts concentrate with water or milk to make chai tea. Concentrate can be refrigerated for up to a week.

Note:

If the current high price of vanilla beans is too high, skip the bean and add 2 teaspoons vanilla extract to the concentrate after it has cooled.  

Hot Chocolate Mix with Variations

In my neck of the woods we are having a very mild winter, so much so that it feels like spring and I'm afraid the trees are going to flower. Before the chill is completely gone from the air, I wanted to share my new favorite hot chocolate recipe.

The mix has both chocolate and cocoa powder, so it's very chocolatey. There is a slight bit of graininess in this hot chocolate, especially at the end of the mug, but the flavor and ease of preparation make it worth it to me.

Smitten Kitchen posted a modification of this recipe here, in case you're interested in a sweeter, non-dairy version.

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Hot Chocolate Mix

Source: Cooks Illustrated
Yields 3 c mix, enough for twelve 1 c mugs of hot chocolate

1 c sugar
6 oz unsweetened chocolate, chopped (Cook's Illustrated recommends Hershey's baking bars)
1 c unsweetened cocoa powder (my preference is Dutch processed, but either will work)
1/2 c nonfat dry milk powder
5 teas cornstarch
1 teas vanilla extract
3/4 teas kosher salt

Place all ingredients in a food processor and process until powdery, 30-60 seconds. Store in an air-tight container at room temperature. The original recipe says it will last 2 months, but at my house the mix has been consumed too fast to verify that claim!

To serve, heat 1 c milk over medium heat in a saucepan. When it starts to steam and bubbles appear around the edge, add 1/4 c mix. Whisk constantly and continue to heat until simmering, 2 or 3 min longer. Pour into a mug and enjoy.

Variations:

Mocha Hot Chocolate Mix

Add 1/3 c instant espresso powder to the processor with the other ingredients.

Orange Hot Chocolate Mix

Process the zest of 3 oranges with the sugar for 15 seconds before adding the other ingredients. 

Hot Spiced Grape Juice

While at Betsy's house during the week of  Halloween, we made this drink with juice from mystery grapes grown in my garden and bottled in my kitchen this summer. On colder winter days I've made it at home, too. Warmed like this, it is much like hot apple cider but a bit more rich.

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Hot Spiced Grape Juice

Source:  The New Midwestern Table  by Amy Thielen
Serves:  8-10

1 quart home canned grape juice or 2 quarts store-bought grape juice or reconstituted frozen grape juice
1 (3-inch) cinnamon stick
3 whole star anise
1 teas allspice berries
1 (3-inch) chunk fresh ginger, peeled and sliced

Dilute home made grape juice with 1 quart water. Stir it (or whichever kind you are using) together with other ingredients in a pot and bring to a simmer on the stove-top or in a slow-cooker. Turn off heat and let steep for at least 20 minutes before serving in mugs. 

Strawberry Water

This isn't a real recipe, but it is a new idea for using the ENTIRE strawberry, before throwing the tops away. Simply immerse the strawberry tops in a glass of water for an hour or so. Then enjoy a refreshing, berry-flavored drink!

 Source: Food52

Fresh Ginger Tonic

Fall rolled in and so did viruses. For the past month or so, we as a group have been putting up with colds, laryngitis, croup, etc. Yesterday Betsy asked me for this recipe, which I totally forgot about when it was my turn (she and her family were at my house keeping my spirits up).

I found the recipe in the book Sarah Moulton Cooks at Home where Moulton credits Michelle Beckles, a Food Network contributor and producer. Both swear that ginger tea can do wonders. I've not experienced full healing when I've used the tonic, but perhaps I didn't drink it often enough.  

Here at the beginning of the sicker seasons, I'll post this recipe in hopes that it will provide some comfort, if nothing else.

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Fresh Ginger Tonic

Yield 5 cups

5 c water
2 cinnamon sticks
2 whole cloves
2- or 3-inch piece fresh ginger (depending on your tolerance for spicy heat), peeled and grated
honey to taste, optional

Bring water to boil with the cinnamon and cloves. Remove from heat and add the ginger and honey and allow to steep for 10 minutes. (If you are using raw honey, do not add honey at this point; the heat will destroy all the benefits that come from unpasteurized honey. Wait until the tea has cooled somewhat to add the honey. You will have to do some stirring to help the honey dissolve.)

Strain well, discarding the solids. This tonic is good hot or cold.

Note:

I find the easiest way to peel ginger is to scrape the skin off with a metal spoon. I like to use my microplane for grating, although the smallest holes on a box grater would work fine, too.

Truffle Hot Chocolate Balls

I have daffodils blooming along a south facing wall, so the hot chocolate season is over for me. But some locations are still cold enough a mug of steaming chocolate might be comforting.

After a few years of enjoying Rich Hot Chocolate, I found this recipe. Opinion in the family is divided as to which is the better beverage. I like the convenience offered by this recipe and the fact individual servings can be heated in the microwave. I think is a bit less sweet (a plus); of course sweetness can be altered in either application. Some folks like to snitch a spoonful of the ganache, another benefit with this recipe.

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Truffle Hot Chocolate Balls

Adapted from www.melskitchencafe.com
Makes about 9-10 hot chocolate balls

12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon salt

In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, it will look grainy and messy but after it heats thoroughly and is whisked to combine, it will become beautifully smooth. Be careful not to overheat. Stop microwaving while there are still a few chunks of chocolate visible. Continue stirring until they have melted entirely.

Let the mixture cool for about 10 minutes at room temperature. Cover the bowl and place in the refrigerator until the mixture is firm and scoopable, about 2-3 hours. Scoop out approximate 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. An ice scoop of the right size works well, too. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the refrigerator or freezer until ready to use.

To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your hot chocolate) milk into a microwave-safe mug. Drop one unwrapped truffle hot chocolate ball in the milk. Microwave on high for 1 minute and stir until the chocolate is mostly melted. Microwave again for 45-60 seconds. Stir well until the chocolate is combined with the milk. At this point you may add flavorings such as vanilla, almond, orange, mint, cinnamon extracts or oils. Some folks like a pinch of cayenne or chipotle powder. Of course, topping hot chocolate with whipped cream can make you happy, at least in the short term.

Notes from Colette:

I tried this with semisweet and bittersweet chocolate chips. I added 2 T sugar to the bittersweet. You may add more at this point or in the mug if you please. I advise using good quality chocolate chips. You may also use block chocolate chopped into small pieces. (At Trader Joe's you can find chocolate blocks called Pound Plus chocolate made in Belgium; it works well, if you don't mind chopping the chocolate.)

After making this a few times and spending more time than I like rolling ganache and wrapping the balls in plastic, I decided to keep the ganache it in a bowl in the fridge. I measure out what I like in each cup just before I heat the milk. I usually start out with about 3 tablespoons of ganache. After you've made it for yourself a few times, you'll know about how much will suite your tastes. Some folks like more chocolate so sometimes tasting is needed.

Rich Hot Chocolate

When you drink this hot chocolate, you'll feel like you are drinking a chocolate bar.

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Rich Hot Chocolate

 Per person mix in a sauce pan over medium heat:

1 cup whole milk
1 oz  (or a scant ¼ cup) good chocolate chips, semisweet or bittersweet, or chopped chocolate
1 T brown sugar, or less (this is too sweet for me)
1 T cocoa, preferably Dutch processed

Place ingredients in a saucepan over medium heat; stir occasionally until smooth and steaming.  Mix in the flavoring of your choice. I use extracts or oils, such as almond, orange, mint, cinnamon, or vanilla, or powdered chile (not chili powder). Since everyone usually wants a different flavor, I add the flavoring to the mugs not the saucepan. I use about ¼ teas extract per serving or a few drops of oils.  You can always add more. For a special treat float a dollop of whipped cream on top.