Recipe: Tippy’s Chai Hot Chocolate!

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I’m so excited to share my new recipe with you! I’ve been thinking up ways to enjoy warming tea-infused drinks and when I saw Kat eating a chocolate cookie with her masala chai, it hit me! Why not make a chai hot chocolate? Imagine coming out from a chilly late fall or winter evening and curling up with a mug of something sweet, chocolatey and warming. Dearies, I must admit this is one of the most delicious recipes I’ve created. Kat and I had such fun testing it!

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Tippy’s Chai Infused Hot Cocoa

               2 cups whole milk

               ¼ cup unsweetened cocoa powder

               2 tbps (or 2 tea bags) black tea

               8 cardamom pods

               1 cinnamon stick

               5 whole cloves

               5 peppercorns

               1 whole vanilla bean

               1 inch piece of fresh ginger, peeled and smashed

               4 tbsp sugar

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Gently is the key word for this recipe. Since we’re dealing with milk, we don’t want to overheat and cause it to scald or boil over. Heat water and milk genly until slightly bubbly but not boiling. Reduce heat to low, whisk in the cocoa powder. Once incorporated, split the vanilla bean and scrape out the seeds. Add seeds and bean, the tea, spices, and ginger. Allow to simmer gently for 5 minutes. Stir occasionally. Turn off heat and stir in the sugar. Allow to sit for 5 minutes and strain into two mugs.

This treat is delicious all on its own but you could garnish with fresh whipped cream, or add in a cinnamon stick. Enjoy my loves! If you try this recipe please let me know what you think? I know you’re going to love it.

Autumn Teas

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Dearies, do you have a favorite time of year? There is something I love in every season, but cool breezes, bright sunshine, and vibrant leaves gently floating to the ground just makes me feel happy, warm, and fuzzy. This time of year Kat takes endless walks in the woods, and sometimes she’ll tote me along with her. I love listening to the leaves swish as she walks while the birds merrily chirp all around us. I’ve been gathering our favorite fall teas to keep on hand in the kitchen. A sip of these in the morning or after a hike is the perfect way to enhance a beautiful fall experience. Here are a few of our favorite fall teas.

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Masala Chai- Newman’s Own Organic Chai. Wake you up and warm you up! Kat has tried many masala chai blends over the years, and she just loves the balance in this one. The organic ingredients of ginger, cinnamon, black pepper cloves, and cardamom are exactly what she looks for in a good chai. These are actually the same ingredients she uses in her homemade version. Often times there is too much cardamom or cinnamon in chai, but the flavors here aren’t too spicy or strong, they all play happily together. Kat likes to steep this tea nice and strong for about 5 minutes, and then adds a few dashes of milk and a tablespoon of honey. Kat loves that she can easily find this tea at her local Stop & Shop, and never worries about running out. She finds this tea comforting and invigorating, and craves it quite often!

Cranberry- of course cranberry flavor is associated with fall! There are many teas that have added cranberry to their blends. It adds a pleasing tartness that is easily balanced with a dash of sweetener. Sips of cranberry tea will bring you to an inviting holiday table with leaves gently falling outside the window. Cranberry teas are bright with a fun combination of sweet and tangy notes.

Cinnamon- cinnamon is always a staple in our house during the cooler months. It’s warming and perfect for all sorts of dishes and drinks. Kat bakes with it, adds it to her morning oatmeal, even swirls a bit in her black tea. You can find it in endless blend combinations, or just add it yourself like Kat does.

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Rooibos- rooibos has an earthy flavor that’s perfect for this time of year. It also has a red hue reminiscent of the falling leaves. Rooibos is perfect any time of day since it doesn’t have caffeine. You can add other flavors to it or drink it straight up! You could get creative and make a cranberry or cinnamon rooibos blend all on your own. There are many rooibos blends out there, so definitely give a few a try this season.

I do hope you’ll let me know what your favorite fall teas are! Do you enjoy any specific flavors or particular types of tea?

Tippy’s Apple Cinnamon Tea Bread

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I’m all about autumn flavors these days, and I just came up with this tasty and easy quick bread to pair with your favorite teas. It’s perfect as an afternoon treat or a delicious way to end a dinner party.

This is made in a loaf pan to make it super simple. There is a streusel topping of cinnamon and brown sugar that also makes a surprise appearance inside the bread!

This tea bread has spices that remind me of apple picking and pumpkin pie. It’s the perfect autumn snack!

Tippy’s Apple Cinnamon Teatime Quick bread

makes 1 loaf

  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1 large apple, peeled and finely chopped (any will do, but granny smith are best)

 

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Preheat your oven to 350. Grease a 9×5 inch loaf pan and set aside. In a small bowl mix the brown sugar and cinnamon together. This will be the topping and filling, so set it aside for later. In a second bowl, whisk together the flour, baking powder, nutmeg, and ground ginger.

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In a mixer, cream the white sugar and butter until smooth. Add the eggs and vanilla and mix until combined. Add about a third of the flour mixture, then a bit of the milk, and alternate until everything is just combined and smooth. Try not to over mix. If it seems too sticky, add a little bit more milk.

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Add half of the batter to the loaf pan. Then cover with half the apples and half of the cinnamon/brown sugar mixture. Then pour in the rest of the batter and top with the remaining apples and then the cinnamon sugar mixture.

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Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan before transferring to a cooling rack.

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This tea bread is perfect for afternoon tea, dessert, or even breakfast. It compliments many different types of tea and has all of the wonderful warming fall spices. I hope you enjoy!

 

Tippy’s Autumn Mulled Tea Recipe

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There may still be a warm breeze in the air, but very soon things are going to start getting crisp and chilly. The leaves will start to turn, everything will start to smell wonderfully earthy, and Kat will start cooking warm, comforting dishes. It’s my job to get the beverages ready for the cooler weather, and I have the perfect recipe to share with you today. Something comforting, and spicy, like a warm fuzzy sweater in a mug. Have you ever tried mulled cider? It’s warm apple cider with delicious warming spices heated through it. I was thinking about how Char used to make the most wonderful mulled cider, and realized it’s easy to add these flavors to tea. Very similar to masala chai. Who doesn’t love a good chai?

I started with chai and traditional mulled wine in mind, and made a few tweaks. Here’s the delicious recipe I came up with:

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Tippy’s Mulled Tea

3 cups hot water

4 slices of orange peel

4 whole cloves

3 cardamom pods

2 1-inch pieces of cinnamon

1 tsp sliced fresh ginger

3 bags orange spice tea

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Use a peeler to carefully create your orange peel slices. Try to just get the orange part, and not the white bit, as that is a bit bitter Bring the water to a boil, and add the orange peel and spices.

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Lower to a simmer, and let it cheerfully bubble together for 10 minutes. Dearies it’s going to smell amazing in your kitchen! Enjoy that aroma, turn off the heat and add the teabags. Let everything sit for another 5 minutes. Taste, and you can let it sit even longer if you’d like. Strain the mixture. We like to serve the tea in mugs and let our guests add honey to their liking. Or you could add a few tablespoons of honey after you strain the spices.

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I decided to try using Private Selection Orange Spice tea in this mulled brew. One of Kat’s favorite teas, it is a lovely black tea blend that is infused with orange, cinnamon, and cloves. She brings it out as soon as the first few leaves start to lazily float to the ground. A perfect autumn and winter tea, It’s comforting and will enhance all of the wonderful mulling spices.

This is the perfect drink to whip up when you’re feeling chilled and in need of some comfort. It’s also well suited for a gathering- your friends will smell the warm spicy aroma as soon as they enter the front door. Happy mulling!

Behind The Leaf: Masala Chai

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I know we’ve talked about autumn teas, and there is another tea perfect for this time of year. Do you enjoy Masala Chai? It’s lovely any time of year, but the milky, spicy, sweet flavor is perfect for walks through the crisp autumn air and warming up on a chilly morning. The spices wake up your senses and give you an extra spring in your step.

You’ve probably had (or at least seen) a ‘chai latte’ in cafes and restaurants. Dearies for steep’s sake, chai translates to ‘tea’ so you are actually just saying ‘tea tea’! Masala chai is the spiced tea we are talking about. Although most places refer to it as ‘chai’, you know now the appropriate way to refer to it!

Masala chai is a staple in parts of India where it is made at home and sold on the street. The vendors selling the fragrant tea are called chai wallahs. Char drank many of cups from these vendors on her travels through India, and I had the pleasure of accompanying her. I will never forget those fragrant teas poured quickly with expert hands, or sitting in her suitcase during those bumpy train rides!

Masala chai started off as a medicinal drink of herbs, until the British started increasing tea production in the early 1800s and promoting tea drinking in India. Many families have their own version of masala chai. It almost always contains warming spices such as cardamom and ginger. It can also contain cinnamon, star anise, fennel, peppercorn, nutmeg and cloves.  The spices often vary by region. Milk and sweetener are also added. It is such a delicious drink!

Kat first started drinking masala chai after trying a latte at her local café. She enjoyed the spices but thought the brew was far too sweet. Then, after dining with friends at an authentic Indian restaurant, she had the real thing. Freshly made, masala chai is a delight for the senses. Spicy, sweet, silky, warming. She likes to drink it after her meal, to enjoy all of the flavors without anything getting in the way.

The method of preparation can also vary based on family. Kat likes to boil everything together on the stovetop to let all the flavors infuse and concentrate. Important things to always include are fresh spices, high-quality tea, and a rich tasting milk. A strong, malty Assam tea is a great choice but you can use any black tea you’d like.

Kat’s recipe for masala chai:

3 cups water

3-4 teaspoons black tea (Assam is preferred), or 3 teabags

1-inch piece of fresh ginger cut into pieces

5-8 cardamom pods

4 cloves

A cinnamon stick

3-4 black peppercorns

Milk of choice to taste

Choice of sweetener

Add the water to a small pot. Crack open the cardamom pods and add them along with remaining spices to the water. Bring to a boil. Add the tea and steep, then add the milk. Let the whole thing boil for 2-3 minutes. Remove from heat, strain, and enjoy. Add as much or as little sweetener as you like (you can also add the sweetener while you are boiling everything together if you’d like it better incorporated.

For a bit of a twist, adding vanilla or even chocolate to your masala chai will change it into a different yet equally delicious drink. Serving it warm is the more traditional way, but it is also delicious iced.

If you enjoy masala chai, what is your favorite way to drink it? Do you have your own secret recipe?