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Chai is a sweet, spicy black tea beverage made with water, spices, milk and sweetener. The blend varies, but popular spices include cinnamon, cardamom, ginger, cloves,.
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Comforting cinnamon tea which is so easy to make. It is easy to make it from scratch that buying readymade packets. Delicious tea which is filled with cinnamon flavour. Instead of having regular chai. This flavour combo added to tea really soothes it. It not only makes the chai taste amazing but is very comforting and soothing for our body as well.
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A traditional chai tea latte is a combination of tea and milk. The homemade chai tea latte recipe we're going to make today, and what most of us recognize as that infamous chai latte taste, is called masala chai. The main ingredients are a blend of tea, milk, and different spices (like cardamom, cinnamon, and ginger).
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Making the Dough: In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F. Stir to combine and let sit until frothy and foamy, about 10 minutes. Add remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined.
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Add tea and let steep for 5 to 10 minutes, depending on how strong your like your tea. (Option at this point - reheat to a simmer and remove from heat.) You can add sugar at this point, or serve without sugar and let people put the amount of sugar in they want. Traditionally, sugar is added before serving.
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Chai tea also contains cinnamon, cloves and cardamom, all of which have antibacterial properties that appear to help prevent digestive issues caused by bacterial infections (20, 21, 22, 23).
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Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, and granulated sugar together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
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Tie the cloth bag properly. Add 2 cups of whole milk and 1-2 tbsp honey to a saucepan. Whisk it well for 10 sec. Steep 2 bags of decaf black tea bags and cloth bag mixture in the warm milk for 10 minutes. Take out the tea bags and froth the milk by whisking for 2-3 minutes. Pour into a mug and add a pinch of Cinnamon powder.
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Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor. Add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). Strain through a fine mesh strainer before serving. Keep strained, cooled leftovers covered in the fridge up to 3-4 days.
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Melt the butter in a small saucepan, pour the melted butter on the rolled out dough. Spread the butter with a brush to the edges of the dough. Sprinkle the filling over the entire surface of the buttered dough. Beginning at the farthest end (at the long edge), start rolling the edge of the dough towards you.
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Once heated, pour into the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl. Add white whole wheat flour, granulated sugar, egg, vanilla, yeast, salt, cinnamon, cardamom, and cloves. Beat on low speed for 3 minutes, stopping occasionally to scrape down the sides of the bowl.
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In a large bowl, whisk together the dry cake ingredients. Add all the wet ingredients to the dry ingredients. Mix until no clumps remain, and everything is well combined. Set aside. To make the streusel, mix all ingredients together in a small bowl until crumbly. Layer 1/2 the cake batter in the pan, and spread evenly.
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Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes.
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Cinnamon stick - For sweetness and warmth. Fennel seed - Offers a gentle anise or licorice note. Fresh ginger - Flavors the whole pot of tea with a fresher spice note. Black peppercorns - Gives the chai a spicy bite, which I love. Clockwise starting from the ginger slices: Fresh ginger, whole cloves, whole coriander, black peppercorns.
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Chai tea is black tea mixed with a blend of honey and spices, including cardamom and cinnamon. It's brewed with water, and milk is usually added. Chai has a long history as a beloved beverage.
Always Hungry Cinnamon flavoured Chai
In America, "chai" has become known as a flavor of tea with predominantly cinnamon or cardamom notes. But in India, chai is not a flavor of tea; it is tea—chai literally translates to "tea" in.
