Spiced Chai Fruit Dip Recipes

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SPICED CHAI



Spiced Chai image

Make and share this Spiced Chai recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups water
4 cups milk
4 green cardamom pods
12 black peppercorns
12 whole cloves
4 inches cinnamon sticks, broke into pieces
1 star anise
1 whole nutmeg
3 slices fresh gingerroot
4 black tea bags
6 tablespoons honey (or to taste)
1 1/2 teaspoons vanilla extract

Steps:

  • Mix together water and milk in large saucepan; bring to a boil.
  • Add cardamom pods, peppercorns, cloves, cinnamon stick, anise, nutmeg, ginger root, and tea.
  • Remove from heat and steep for 15-20 minutes, according to how strong you like your tea.
  • Carefully strain tea through strainer into another pot to remove spices.
  • Stir in honey, mixing well to dissolve; mix in vanilla extract.
  • Pour into cups and serve warm, or chill and serve cold.

Nutrition Facts : Calories 128.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 63, Carbohydrate 18.9, Fiber 0.1, Sugar 13.1, Protein 4.1

CHAI-SPICED FRUIT COMPOTE WITH YOGURT



Chai-Spiced Fruit Compote With Yogurt image

This recipe comes from the Dec/Jan issue of Fine Cooking and is by Ellie Krieger. This is delicious! I didn't have golden raisins on hand so I used dried cranberries and it turned out fine. Also, the only Chai tea I had on had was Vanilla Chai. My house smelled wonderful after this was done cooking! This made a wonderful and healthy afternoon snack. I had mine over Vanilla yogurt as that is all I had. I also used far less than their suggested serving. The recipe calls for sliced or slivered almonds but for some reason Food.com does not recognize slivered.

Provided by Sky Hostess

Categories     Breakfast

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

2 chai tea teabags
3 tablespoons honey
1/2 cup dried apricot, each chopped into 8 pieces
1/2 cup pitted prunes, each chopped into 8 pieces
1/2 cup golden raisin
3 cups Greek yogurt, plain
1/2 cup almonds, sliced, toasted

Steps:

  • Bring 1-3/4 cups water to a boil in a 2 quart saucepan. Turn off the heat, add the tea bags and steep for 5 minutes. Discard the tea bags.
  • Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools). Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.
  • Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

Nutrition Facts : Calories 244.4, Fat 9.1, SaturatedFat 0.7, Sodium 62.9, Carbohydrate 41.2, Fiber 3.8, Sugar 33.2, Protein 4.8

LEMON-POPPY SEED FRUIT DIP



Lemon-Poppy Seed Fruit Dip image

This easy, creamy, fresh-tasting dip will give your fresh fruit tray some extra zip. Try it with any combination of fresh fruit. I especially like it with mangos and bananas.

Provided by Bibi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 5m

Yield 16

Number Of Ingredients 5

1 (8 ounce) container sour cream
3 tablespoons frozen lemonade concentrate, thawed
2 teaspoons poppy seeds
1 pinch salt
1 slice lemon

Steps:

  • Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

Nutrition Facts : Calories 38.6 calories, Carbohydrate 2.4 g, Cholesterol 6.2 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 17.5 mg, Sugar 1.6 g

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