Nothing says Fall like a cup of creamy spiced vanilla chai. One of my very best friends got me hooked on this mix many years back and since then, none of the coffee shop chai even comes close. This is so creamy and has the perfect amount of spice.
I have been working on getting my food processor’s license recently and all of my recipes have gotten shuffled from their usual spaces so I lost the original recipe. I spent some time yesterday searching for one that looked close and found this one over at https://katskitchen.wordpress.com. It is almost exactly as I remember the other recipe so I whipped up a batch and am once again in creamy chai heaven. This takes no time at all to whip up and it makes enough to share (if you want to part with it). You can put it in little jars with a cute label and instructions. It would make a wonderful Teacher’s gift or Secret Santa gift as well.
1 cup non-fat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 cups white sugar
1 ½ cups unsweetened instant tea (feel free to replace with instant coffee for a chai latte or Pero for a caffeine free version)
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper
Place all ingredients in a mixer or food processor. I suppose you could technically stir it all in by hand but the blender breaks the spices up really finely so you get the spice without the grit.
Turn on your blender until the mix is all incorporated.
Place in a jar or container that seals completely to keep moisture out.
Stir approximately 2-3 Tbsp of mix into 8 oz of steaming hot milk. Shake a little dash of cinnamon on top. Curl up on the couch with your favorite blanket and book/magazine, lock the kids outside and take a moment to pause and enjoy the temporary bliss.
*If you want to serve the chai over ice, first mix a small amount of hot milk or water with the mix so it can dissolve, then fill the rest of the cup up with cold milk and ice. Stir.
As Cookie week comes to a close, my pants seem to be fitting a little tighter :). It was so fun to have an excuse to have fresh-baked cookies almost every day. Today, I wanted to share a really great recipe for snicker doodles. First of all, I want to hug whoever thought up the name of this cookie, it’s just so fun. This recipe came from AllRecipes.com, submitted by LKUEHL. I made it for the first time about 6 months ago and was instantly smitten. I threw away the other snicker doodle recipe that I had used for so long because this one was simply PERFECT! A little crunchy on the edges and so soft on the inside. My boys really love helping me make snicker doodles because they get the job of rolling the dough balls in cinnamon. It makes them feel so important. While I find it so hard to let go of my OCD when the cinnamon isn’t on there evenly or the dough “ball” is now a dough “blob,” I just have to smile and let it go because it is so fun and rewarding to them.
1 cup shortening
1 and 1/2 cups white sugar
2 and 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
3 tsp cinnamon
Preheat oven to 375 degrees F.
In a medium bowl, cream together the shortening and 1 and 1/2 cups sugar. Blend in the eggs one at a time until well mixed.
Sift together the flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.
In a small bowl, stir together the 1/4 cup sugar and 3 tsp cinnamon. Roll dough into walnut sized balls (or use your medium-sized cookie scoop). Roll balls in the cinnamon-sugar mixture. Place them on an ungreased cookie sheet, two inches apart.
Bake for 8-10 minutes . When cookies get that “cracked” look, they are ready to come out of the oven (see picture). As with most cookie recipes, you always want to pull them from the oven before they seem to be fully cooked or browned. This will keep your cookies nice and soft.
Cool on wire racks then seal in an airtight container to keep soft.