Chocolate Chai Mix Recipes

CHAI TEA MIX

Steps:

• In a large bowl, combine the first 12 ingredients. In a blender, cover and process tea mixture in batches until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare chai tea: Place 1/4 cup mix in a mug. Add hot milk; stir until combined.

CHOCOLATE CHAI LATTE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
• In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.

CHOCOLATE CHAI COFFEE MIX

Steps:

• Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

CHOCOLATE CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.
• Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

CHAI SPICE HOT CHOCOLATE

Steps:

• Place the milk and maple syrup in a saucepan on medium heat. Mix the spices and cocoa powder in a cup and add a splash of hot water, mixing until it becomes a paste. Place this in with the milk and stir well. Leave to warm up on a gentle simmer. Place the coconut cream and maple syrup in a bowl, mix with a hand held mixer (or whisk) until fluffy and whipped. Pour the chai hot chocolate into mugs, top with the whipped cream and decorate with extra spices or cocoa powder.

HOT CHOCOLATE CHAI MIX RECIPE

Steps:

• Place about 12 ounces chocolate and chopped vanilla bean in food processor. Pulse just until chocolate is granular. Transfer to a large bowl.
• 2. Place about 10 ounces chocolate and ground ginger in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture.
• 3. Place remaining chocolate, nutmeg, cardamom and peppers in processor. Pulse just until chocolate is granular. Add to chocolate-vanilla bean mixture. Stir well.
• 4. Spoon into half-pint jars or small zip-lock bags. Makes about 7 ½ cups.
• Hot Chocolate Chai: Pour 1 cup scalded milk into a mug. Add 2 to 4 tablespoons mix; whisk well.
• White Christmas Lattes: Combine equal parts strong coffee and Hot Chocolate Chai.
• White Chocolate Chai Fondue: Heat 1/3 cup heavy cream in a small saucepan over medium heat; add 1 cup mix and whisk.

CHOCOLATE CHAI COOKIES

Steps:

• Whisk together the dry ingredients in a bowl (flour, cocoa powder, cream of tartar, baking soda, salt) and set aside.
• In a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, chai masala blend and sugars for 3 minutes on medium speed.
• Scrape down the sides, add the egg, and mix on medium speed for another minute. Scrape down the sides once more.
• With the mixer running on low speed, spoon in the dry ingredients until just combined.
• Place the dough in the fridge (covered) for one hour.
• Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl.
• Make ~2 tablespoon sized balls (or ~40g), rolling in between your hands, then roll through the sugar.
• Evenly space the cookies on the prepared baking sheets and bake for 11-13 minutes.
• Remove from the oven and bang the pan on the counter a few times, then place on a wire rack to cool for a few minutes.
• Transfer the cookies to a wire rack to finish cooling, then enjoy.

CHOCOLATE CHAI

Steps:

• Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
• Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.