Homebrewed Chai Latte

Oh yes I did. And the aroma wafting through the house is nothing short of divine.

I have prepared my first batch of homemade chai in my new Little White Kitchen.

Remember back in July of 2011 when I posted my original chai recipe to Dance While You Cook?

Do you also remember how I gave you general directions for making this homemade chai and told you to experiment around to find the perfect blend to suite your taste?

Now that I'm all moved-in to my new home out in the country, I wish to share with you my favorite blend for this homemade Masala Chai. I have been making this recipe for years and the mix of spices I'm about to describe make for a cup of perfection each and every time.

Judith's Masala Chai Concentrate

Ingredients:

8 cinnamon sticks, the 4-inch sticks, crushed into chips

3 TBS whole cardamom pods, crushed

2 TBS whole cloves

2 TBS fennel, crushed

   or 4 whole star anise

   or both

2 TBS whole black peppercorns

3 TBS chopped ginger, crystallized

1/4 tsp ground cayenne pepper, or less if spicy drinks aren't your thang

1/2 cup evaporated cane juice organic sugar

5 heaping TBS loose-leaf Assam black tea, caffeinated or decaf—whatever your preference

16 cups water

The Preparation Method:

First and foremost, have everything measured out and ready to go.

Then, in a large stock pot, dry-roast the first five ingredients over high heat: 8 crushed sticks cinnamon, 3 TBS cardamom, 2 TBS cloves, 2 TBS fennel, and 2 TBS peppercorns.

Roast only until fragrant. Do not smoke the spices. They should not change color. Usually two or three minutes max.

Immediately pour water into the hot pot with spices. Keep heat on high. Add chopped ginger.

Boil with vigor until the water has reduced to half. For me this is usually about 30 minutes or so. I have an easy method for determining when you've reached the halfway mark. Either it's too late, or I'm just plan lazy, so I'm not going to tell you about that here. Refer to my original chai post in July 2011 to learn more about this technique my Dad taught me when learning to make Lithuanian Krupnikas. But I digress. Krupnikas is for another day, another time.

Back to the chai. Once the water level reduces to the halfway point it is time to remove the pot from the heat source, add 5 heaping TBS loose-leaf Assam black tea and 1/4 tsp ground cayenne pepper. Mix well and let steep for five minutes. Don't let it steep a second longer. The tea will become bitter and that will ruin the whole effort.

Immediately strain the spices and tea contents from the chai concentrate. Combine the hot chai liquid to the 1/2 cup of sugar. Stir well. Cap tightly. Refrigerate. The concentrate keeps for one week (give or take) in the refrigerator.

To serve: Use one part chai concentrate to one part milk or milk alternative. I'm crazy for Almond Milk in this chai latte. Heat on the stovetop. Do not allow to boil. And done.

I sure hope you enjoy these fall mornings with a warm cup of home brewed chai as much as I do.

Instead of a song tonight, I thought I'd attach photos of a few scenes from my new location.

Gin and Tonic with a Twist of Kiwi and Lime

Fall is fast approaching. Football season is here. Frolicking with loved ones in the crisp September air is a must.

Anyone who knows me will tell you that I don't know a thing about football. Nor do I care to learn the ins and outs of what's happening on that field. It seems complicated to me. First downs, second downs, touchdowns. Typically you'll find me cheering for the boys who are falling behind while commenting on who I think is going to break down in tears back in the locker room.

Despite my atypical approach to viewing major league sports (is that the proper way to refer to professional football or do you only say 'major league' when talking about baseball?), I can't deny my enjoyment of the tailgate party. The burgers, the beer, the bean bag lawn games, kids running around like wild. So much fun for the whole family. 

Tomorrow afternoon we're headed to the home-field opener for our local college team (is that the proper way to refer to the first home game?), not because we have tickets to the game but because friends are gathering to partake in this glorious fall tradition. I look forward to the burgers, the bean bag lawn games and the wild children, but being gluten-free means that I won't be able to enjoy the most important "b" in this equation—the beer.

In lieu of my favorite six-pack of bubbly brew I'll be bringing my favorite souped-up cocktail—the not-so-famous Gin and Tonic with a Twist of Kiwi and Lime. 

Unlike the game of football, the recipe is not complicated:

1 ripe kiwi, smushed and squashed to release the juices

a cup full of ice

1/3 parts Gin

2/3 parts tonic water

squeeze of lime

Mix it all together. Join me in the enjoyment of this atypical tailgating cocktail! 

Cheers, friends.

----------------------------------------------------------

Kenny Chesney - The Boys of Fall

Creamsicle Smoothies (Dairy Free)

It's been hot. Real hot.

Hotness has a way of getting me dreaming of Creamsicles. 

Creamsicles make me think of the zoo. 

The zoo makes me think of my mother taking my brother and I to see the monkeys every week on Tuesdays throughout the summer (Tuesday was free day). 

Weekly free days at the zoo makes me think of growing up in the eighties (they don't do weekly free days any more). 

Growing up in the eighties makes me think of Creamsicles (and Def Leppard). 

And thinking about Creamsicles makes me want to eat one right now.

Despite the fact that National Creamsicle Day was last Sunday, August 14th, sadly for me, I dare not indulge in a popsicle with such a divine creamy center encapsulated by orange flavored ice. Dairy, even in its cheapest of forms, does not do well for my body.

All summer long I've had a strong urge to recreate everything I remembered a Creamsicle to be. Considering how many smoothies we've been having lately, I decided to recreate the flavor in smoothie form. 

Finally, I can properly transport myself into my dear memories of watching the monkeys at the zoo on a hot Tuesday afternoon in the mid-eighties with a Creamsicle dripping down my chubby little hand.

Creamsicle Smoothies

serves: 4

prep time: 5 minutes

Ingredients:

1 1/2 cups Vanilla Almond Milk (I love the Almond Breeze brand)

1 1/2 cups orange juice, use the frozen concentrate and dilute only by half the recommended water*

4 frozen ripe bananas

*(Usually the can of frozen orange juice asks for three cans of water to dilute the concentrate. For this recipe, dilute the frozen concentrate with only 1 1/2 cups of water instead. This is an important consideration. It won't taste quite right with fully diluted orange juice. It needs to be strong to get the full Creamsicle effect.)

The Preparation Method:

Combine all ingredients in a blender. Blend on high for a couple minutes until the smoothie is smooth as silk.

Go ahead now, transport yourself back into all those sweet memories of yourself indulging in summer's finest!

Note: Frozen bananas make this drink perfectly cold and smooth. Using fresh bananas will result in the drink you see modeled here by Bubba.

More frothy and less thick. 

Another note: Pay no mind to the dirt and grime on the hands of this little man. Here he's modeling the ever popular "rough-and-active-little-boy-on-a-mid-summer's-day" look. 

--------------------------------------------------------------

Def Leppard - Hysteria

Super Thick Strawberry Almond Milkshakes

I may have mentioned how ridiculously hot my house is lately. We have no air conditioning, very little cross ventilation and one ceiling fan. That said, I have been ridiculously under-motivated to spend any time in the kitchen creating new recipes. Unless they are frozen. And include ice. And can be consumed through a straw.

Today I bring to you a recipe for something that will cool you off and replace a meal if you so choose. 

It's a milkshake. Not a true milkshake because there is no cow's milk in it. In fact, when I told my children that we were having milkshakes for dinner they asked me with such sweet innocence, "Mama, what's a milkshake?" It's a funny thing being dairy-free for so long. The children are not entirely aware of all the divine pleasures that exist out there in the world of eats and treats.

The unique thing about this milkshake, besides the absence of milk of course, is the addition of oatmeal. For months now I've been considering creative ways to use the leftover oatmeal from the morning's breakfast. 

Finally, the excess oatmeal has found a happy home in my Super Thick Strawberry Almond Milkshakes.

Super Thick Strawberry Almond Milkshakes

Ingredients:

1 1/2 cups almond milk

1 cup smooth almond butter (or less if you don't prefer your shake to be sooooo thick)

1 cup cooked oatmeal

2 cups frozen strawberries

1 banana, fresh or frozen

2 cups ice

1 1/2 TBS honey

1/2 tsp pure vanilla extract

The Preparation Method:

Combine all ingredients in a blender. Turn on high and puree until smooth.

For the Visual Learners Among Us:

Begin by measuring out your ingredients. One and a half cups almond milk—original or vanilla, sweetened or unsweetened—whatever your preference. I love, love, love Almond Breeze!

One cup creamy almond butter. Use half this amount if you would rather your Super Thick Milkshake move more quickly through the straw when all is said and done.

One cup precooked oatmeal. I love, love, love Bob's Red Mill Certified Gluten Free Old Fashioned Rolled Oats.

Two cups frozen strawberries, or more for a stronger strawberry presence.

One banana. Use a frozen one for proper milkshake thickness. Use a fresh one if that's all you have because you've made smoothies for dinner every night this week and you don't have any frozen bananas left.

Two cups ice cubes.

One and a half tablespoons honey.

One half teaspoon pure vanilla extract.

Blend it all up on high for a few minutes until you've achieved a Super Thick Strawberry Almond Milkshake.

 

Insert straw, enjoy the cool refreshment and sit outside under a shady tree where the cool wind blows.

--------------------------------------------------------------
Now that we've all cooled off a bit—let's dance!

Toby Keith - Beer For My Horses featuring Willie Nelson

Calling All Iced Chai Lovers

Calling all Iced Chai Lovers... It's time to get your drink ON.

But before we do that, it's time to play my favorite childhood game 'Name That Tune'... 

It's getting hot in here. So take off all your clothes.

(Yup, you guessed it. That's Nelly's famous hit Hot in Herre from 2002. Scroll down for the video. Press play now if you want the Hot in Herre soundtrack playing while you read the rest of this post.)

Removing all of one's clothing is certainly one approach for cooling off when the weather heats up. 

Another approach, and slightly more publicly acceptable in most circles, is to put your lips to an ice cold caffeinated beverage. 

Iced chai is incredibly addicting. It's cold. It's caffeinated. It's fiery. What else could you ask for in a morning mug?

With all of the fresh spices, it is a good-for-you health elixir full of antioxidant rich ingredients. And since you're making it at home, you can choose how much sugar you prefer, the amount of caffeine to include and what type of milk works best for you. 

And truly, the best part about homemade chai is the price. I began brewing my own chai at home to save money on fieldtrips to the coffee shop. When I finally calculated the actual cost of brewing my own chai at home I was shocked to discover that $1 would buy me a cup of this magic at home compared to $5 at the local coffeeshops.

Below is the step-by-step methodology for brewing my chai. The recipe I'm posting here is for my basic chai. From there I like to spice things up and play around a bit. Dance while I brew. Crank up the tunes. Pound some spices. Juice that ginger. 

The glory of making your own chai at home is that you get to do what you like. So take the recipe and make it your own. And then take a break, put your feet up, and enjoy the nectar of the early-rising gods.

Word to the wise—don't be making this recipe in your un-air-conditioned house at the height of the afternoon heat. Trust me on this one. If the house starts at 83 degrees at 3pm, just wait until the brew gets boiling. It will be 100 degrees in your kitchen by 3:23pm. And then you'll really be taking off all your clothes. I know from experience.

-----------------------------------------------------------------------------

And now, the recipe. 

This recipe makes two quarts of chai concentrate (which stores in the refrigerator up to one week). When mixed 1:1 with your choice of milk—whole milk, soy milk or almond milk—the final number of servings is sixteen. 

Dance While You Cook's Masala Chai

Ingredients:

8 cinnamon sticks, crushed into chips

3 TBS cardamom pods, crushed

2 TBS whole cloves

1 TBS fennel, crushed

   or 4 whole star anise

   or both

1 TBS whole black peppercorns

2 TBS chopped ginger, fresh or crystallized

1/4 tsp ground cayenne pepper, or less if spicy drinks aren't your thang

1/2 cup evaporated cane juice organic sugar

5 heaping TBS loose-leaf Assam black tea, caffeinated or decaf—whatever your preference

16 cups water

fresh pressed ginger juice to taste

fresh nutmeg to taste

The Preparation Method:

Place the cinnamon chips, crushed cardamom, crushed fennel, cloves and black peppercorns in the base of a heavy stock pot. Dry roast them just until fragrant. To dry roast, simply turn the heat source to medium-high and stir the spices around until they release some of their magnificent aroma. Keep stirring so they do not burn. 

Once a little steam starts to rise from the roasted spices, pour in 8 cups of water.

Grab a hearty wooden spoon that will forevermore be your chai brewing spoon. Mark the water level with a knife. Cut a nice deep groove on the back of the spoon with a steak knife. This is important for later as you'll need to know when the mixture has reduced to half. 

Now pour in the remaining 8 cups of water. Turn heat to high.

Get ready to add the ginger. Use crystalized or fresh ginger here. Read about the difference on my post devoted to ginger here.

Chop the ginger and add it in. Stir to combine.

Bring to a rolling boil. Leave uncovered. Allow the brew to boil down to half. This usually takes about an hour for me.

Find a solid glass jar with a lid. This will be your storage container for the concentrate. Add the sugar to the bottom.

Check on the chai often to see if the water level has gotten to the marked level on your spoon. Once it does, remove the pot from the heat source.

Add the ground cayenne pepper. Stir well.

Have the tea leaves pre-measured and set aside.

Add all the tea at once.

Steep for five minutes allowing the tea leaves to expand, swell and unfurl.

Strain the tea and spices from the concentrate over a large bowl.

Now add the steaming hot concentrate to the sugar in the glass storage containers.

Reserve all small particles. This enables a happier drinking experience.

Stir well to combine the sugar and tea. Be sure all the sugar dissolves. Add the pressed ginger and ground nutmeg now if you like. Allow to breath for a few minutes before putting the lid on and placing it in the refrigerator. It is necessary for the chai to sit overnight in the refrigerator to allow the spices to meld. Don't fall to the temptation of drinking it right away.

Keep the concentrate refrigerated until you're ready to drink a cup. Mix one part concentrate with one part of your favorite milk or milk substitute. I must admit that almond milk is a divine pairing with this chai. Heat through for a fantastic deep-winter pick me up. Or pour over ice for a nice mid-summer refreshment.

Enjoy before the sun rises. Enjoy from across the breakfast table with your lover. Enjoy over laughter with a friend. Enjoy! Enjoy!

--------------------------------------------------------------------------------
Now back to Nelly. If you choose to take the clothing removal route of cooling down on a hot summer's day, this video may provide you with some inspiration.

Please note, this is not for tender eyes. If you believe this may be you, I would suggest the iced chai method for cooling off instead.

Nelly - Hot in Herre

Fresh Squeezed Margaritas

There's nothing like starting summer off right with a batch of fresh squeezed Margaritas. Five easy ingredients = a super simple summer cocktail.

Here's my take on the basic Marg with the fresh ingredients we had on hand in Mexico. 

Fresh Squeezed Margaritas

Ingredients:

3/4 cup fresh squeezed lime juice (approximately 18 key limes)

1/2 cup fresh squeezed orange juice (approximately 1 medium juice orange)

1/2 cup simple syrup (mix 1/2 cup sugar and 1/2 cup water in saucepan, heat over medium-low to dissolve the sugar, don't boil, set aside to cool)

2 cups tequila

1/4 cup rum

1 cup water

The Preparation Method:

Get simple syrup started on the stovetop. Squeeze the limes. Squeeze the orange juice. 

Grab a glass pitcher. Combine 3/4 cup lime juice, 1/2 cup orange juice, 1/2 cup simple syrup, 2 cups tequila, 1/4 cup rum, and 1 cup water. Stir vigorously. Pour over ice into salt rimed glasses. You're all set to ring in the summer. Cheers!

For The Visual Learners Among Us:

Get a load of fresh key limes. Or regular limes. Either will do.

Slice.

Place in garlic press.

Squeeze.

One fresh orange. Slice. Squeeze.

Simple syrup. Equal parts water and sugar over the stove. Heat to dissolve the sugar. No need to boil.

Yummy tequila. Don't settle for the cheap stuff here. Use your favorite brand. You'll be glad you did.

All ingredients ready to go. Tequila. Lime juice. Orange juice. Rum. Simple syrup.

I'll say it again. Use your favorite tequila here. Don't settle. My favorite is 30-30 Blanco.

But we had an incredible tequila we bought in Mexico here called Cabo Wabo - Reposado. Yes, it's Sammy Hagar's tequila. Yes, it's pretty dang goooooood.

Mix it all together in a glass pitcher. Pour it on ice into a salt rimmed glass.

Ta-Da! You did it. Fresh squeezed Margaritas. Super easy. Super yummy. Feel the beach my friends. Feel the beach.

--------------------------------------------------------
Jack Johnson - Better Together

Creamy Almond Breeze ~ Almond Milk

Dairy-Free Stream of Consciousness ~ A Poem

Going diary-free has left a big gaping hole in my tummy's well of satisfaction,
All my life I have lived for endless creamy action.


Far too long have I led a life of cream-less austerity,
For years I've been begging, please someone end this parody.


Cow's milk products give me terrible bouts of eczema which I cannot bear,
There must be a solution—somehow, somewhere.


Rice milk lacks the richness I so deeply crave,
Soy milk upsets my stomach, hence, to the loo I become a slave.


In my dreams a milk substitute did appear,
Almond Milk by Blue Diamond, alas, I no longer have to fear.

------------------------------------------------------------------------------

A Few Thoughts about Almond Breeze by Blue Diamond ~ Not a Poem

Almond milk is my go-to creamy alternative to cow's milk for most things in my dairy-free life. I add it to soups, use it in all of my bread and cookie recipes and cannot do without it for my morning chai lattes.

Finally, after months upon months of requesting it, most of the coffee shops around these parts have started offering it on their menu along with the soy and rice alternatives.

I have tried many different brands of almond milk and love Almond Breeze the most. Some of the other brands will do a strange separation thing when heated, turning what was intended to be a moment of creamy bliss into an unexpected coagulated funk.

Almond Breeze has withstood the test of boiling, baking and frothing and I will stand by my Almond Breeze to the end.