Chai Cookies

Enjoy all the goodness and spice of chai tea in cookie form!

Spiced Date Ice Cream

We were trying to use the cashew milk we bought since we didn't enjoy drinking it plain, and I didn't want it going to waste. With this weather and my love of chai, I thought about making a refreshing treat. I froze this spiced date mixture to ice cream, but I'm thinking it'd be even yummier as a smoothie. Yum! Or maybe even popsicles. :) Lots of possibilities! The recipe's not too sweet as written, so you might want to use more dates or add a bit of sweetener. I really liked all the spices mixed in, and I think this would taste even better with cream instead of cashew milk since the richness would serve as a perfect counter to the aromatic spices!

Do you prefer the lighter taste of cashew milk or the richer flavor of cream?

Spiced Date Ice Cream

by CJ Huang

Aromatic spices, frozen with cashew milk (or cream) and slightly sweetened with dates for one yummy spiced date ice cream!

Prep time: 30 minutes
Cook time: none
Total time: 30 minutes
Yield: 6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1 tablespoon		ginger, grated
		1/4 teaspoon		cardamom, ground
		1/4 teaspoon		cinnamon
		1/8 teaspoon		cloves, ground
42 grams	1.5 ounces	1/2 cup		coconut shreds
		1/2 teaspoon		pepper, ground
484 grams	17.125 ounces	2 cups		cashew milk	Substitute cream or half and half for a richer ice cream.
85 grams	3 ounces	1/2 cup	12	dates
		2 teaspoons		vanilla extract	or alcohol free vanilla extract

Methods:

	1. Gather all materials.
	2. Chop the dates. I've found chopping the dates on the coconut shreds solves the issue of the dates sticking to each other or the the knife.
	3. Combine cashew milk (or cream or half and half) with all materials except chopped dates and coconut shreds.
	4. Pour milk mixture into ice cream maker, following instructions. Add in chopped dates and coconut shreds towards the end of freezing time.

Shared with: Delicious Dishes, Wonderful Wednesday, Waste Less Wednesday, What's Cookin' Wednesday, Wednesday Showcase, Creative Ways, Pinworthy Projects, What's For Dinner? Sunday, Happiness is Homemade, Nifty Thrifty Sunday, Sustainable Sunday, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday

Spiced Pumpkin Bread

A moist and flavorful spiced pumpkin bread.

Cardamom Pears

Warm pears flavored with cardamom and vanilla, then garnished with candied ginger. Perfect with a scoop of vanilla ice cream!

Chai Tea, Version 3

Maybe you've seen version 1 and version 2, but I thought I'd make another version that, dare I say, is actually the best chai I've ever had, homemade or not. In addition to that, I tried this tea in a caffeine free (not decaf) version, and it was delicious as well! Simply don't add the tea leaves and you'll have a nice beverage for those times when you don't want the caffeine keeping you up all night. I was finally able to get my hands on some relatively reasonably priced cardamom at the Indian grocery, and I think that played a large role, especially compared to dealing with the gooey powdered cinnamon mess, the cardamom was much easier and cleaner to use. I'll just go ahead and get to the recipe since that's what you're probably more interested in. And so, without further ado...

Chai Tea, Version 3

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				water
				tea leaves	optional
			2	cinnamon sticks
		1/4 teaspoon		cloves
		1/4 teaspoon		cardamom
		1/4 teaspoon		nutmeg
		2 tablespoons		ginger, julienned, minced, or chopped fine
				milk or creamer
				sweetener

Methods:

1. Combine all materials except milk and sweetener and bring to a boil.
2. Simmer for about 5-10 minutes.
3. Strain into cups, and add milk and sweetener as desired, to taste.