Power Chai® Almond Brittle
1 cup lightly salted almonds or sliced almonds
1/2 cup sugar
3 tablespoons Power Chai®
1/3 teaspoons salt
2 tablespoons corn syrup
3 tablespoons butter
1/3 teaspoons baking soda
Roast almonds at 300 degrees F for 10~15 minutes.
In a saucepan, combine sugar, chai, salt, and corn syrup. Heat mixture over low heat until sugar is completely dissolved and bubbling, about 10-15 minutes, stirring occasionally.
Add the butter and baking soda. Stir well until all butter is mixed in. Stir in the roasted almonds and turn the heat off.
Spread mixture on parchment paper in a cookie sheet and bake in a 300 degree F oven for 10 minutes. Let it cool completely and then use a hard tool to break into smaller pieces.
Makes 1-1/2 pounds of brittle.
1/2 cup Mochiko brand sweet rice flour
1/4 cup cold water
3-4 cups of water for boiling
ice bath made of 2 cup water + 1 cup ice
1/2 cup David Rio Tiger Spice Chai®
1/2 cup David Rio Tortoise Green Tea Chai®
Mix cold water and Mochiko flour together in a bowl. Knead for a few minutes until the dough is smooth. Traditionally said, the texture should resemble the firmness of your earlobe. Roll dough into 3/4-inch balls.
In a small saucepan, bring additional water to a boil. Gently place mochi balls into the boiling water, leaving enough room to move around. Simmer for 2-3 minutes until the balls float. Remove with a slotted spoon and immediately immerse in ice bath.
After cooling for 10 minutes, remove the mochi from the ice bath onto a paper towel. Roll each mochi ball in David Rio Tiger Spice Chai® and/or David Rio Tortoise Green Tea Chai®. Share with kids, friends and family!
Makes about one dozen 3/4" size mochi balls
Maple Moose Mousse
1 packet unflavored gelatin (0.25oz, 7 g, or 2 1/2 teaspoons)
2 tablespoons water
1 cup whole milk
2 tablespoons sugar
4 tablespoons Maple Moose Chai (or any other flavor David Rio Chai)
5 tablespoons (75 ml) heavy cream
In a small bowl, sprinkle gelatin over the water and let stand for at least 10 minutes.
In a saucepan, combine milk, sugar, and chai. Heat over a low flame until sugar and chai dissolve. Remove from heat. Add gelatin to the milk mixture and stir until completely dissolved. Set pan in an ice bath and cool until mixture begins to thicken.
In a large bowl, whip heavy cream until soft peaks form. Fold in cooled chai mixture and blend until incorporated. Pour into serving cups and chill until set (about 1 hour). If desired top with more whipped cream before serving.
Makes 4 servings.
Chocolate Chai Truffles
2/3 cup heavy cream
2-1/3 cup (14 oz) chocolate chips (semisweet, milk, or white)
1 cup David Rio Chai
1 1/2 cups sweetened semisweet chocolate chips
1 1/2 teaspoons vegetable oil
Optional: 1/2 cup cocoa powder, finely chopped nuts, shredded coconut, or powdered sugar
In a medium saucepan, heat cream on low heat until small bubbles appear around the edges. Remove the saucepan from the heat.
In a medium bowl, combine chocolate chips and chai. Pour in the hot cream and let stand for one minute. Whisk gently until the chocolate is completely melted and the mixture is smooth. Transfer to a 7 x 11 inch baking pan and let stand at room temperature until firm, at least four hours. The mixture can also be chilled in the refrigerator until it is just firm enough to roll into balls, about an hour.
Line a baking sheer with wax or parchment paper. Using a mini ice cream scoop, melon baller, or spoon, portion out chocolate and place on paper. Roll between your palms to form 1-inch round balls. Freeze the balls until completely firm.
Meanwhile, prepare the coating. In the top part of a double boiler over very hot, but not simmering water, melt the chocolate chips and oil, stirring occasionally until smooth. Line another baking sheet with wax paper. If using, place the cocoa powder, finely chopped nuts, shredded coconut, or powdered sugar in a small, shallow dish.
Pick up a chocolate ball and place it in the palm of your hand. Spoon about 1 tablespoon of the melted chocolate over the ball. Completely coat the ball of chocolate by lightly rolling between your palms. If using, transfer the dipped truffle to the cocoa or other coating and roll to cover completely. Transfer to the clean baking sheet. Refrigerate truffles until chocolate coating is set.
Makes 2 dozen truffles.
Toucan Mango Cheesecake
4 ounces (100 g) graham crackers
2-1/2 tablespoons butter, melted
3 tablespoons water
1 packet (2-1/2 teaspoons) gelatin
1 package (8 ounces) cream cheese, softened
1 cup sour cream or Greek yogurt
6 tablespoons Toucan Mango Chai
5 tablespoons sugar
2 tablespoons lemon juice
1 cup heavy cream
4-1/2 tablespoons white wine
4-1/2 tablespoons water
2 teaspoons lemon juice
2 tablespoons sugar
1/2 packet (1-1/4 teaspoons) gelatin
1 large mango
7-inch diameter springform pan
FOR THE CRUST, place graham crackers into a re-sealable zipper bag and crush completely into crumbs. Add melted butter and mix well. Place crumbs into springform pan and with your hands, spread and pat the crumbs evenly over the bottom. Place in the refrigerator to chill while you make the filling.
FOR THE FILLING, place water in a small saucepan and sprinkle gelatin over it. Let sit for about 5 minutes, then heat pan to dissolve the gelatin completely, stirring occasionally.
In a medium bowl, mix softened cream cheese, sour cream (or Greek yogurt), chai, and sugar. Use a double boiler on low heat to warm and combine the ingredients until sugar and chai are completely dissolved. Gradually add the gelatin mixture and mix until well blended. Add lemon juice and mix well.
Pour the cheesecake mixture into prepared pan. Gently tap pan on counter to even out the surface. Place in the refrigerator until set, about 3 to 4 hours.
FOR THE TOPPING, combine white wine, water, lemon juice, sugar, and gelatin in small saucepan and heat on medium until gelatin is dissolved. Set aside to cool slightly.
Peel and slice the mango. Remove cheesecake from refrigerator. Place sliced mangos on surface of cheesecake in a decorative pattern. Pour gelatin glaze over the mango slices. Return to refrigerator for 45 minutes or until topping is completely set.
To serve, warm sides of the springform pan with a warm towel. Carefully remove cheesecake from pan and serve.
Makes one 7-inch cheesecake.
2/3 cup evaporated milk (do not use sweetened condensed milk)
1/2 cup Tortoise Green Tea Chai™
2-1/4 cups sugar
3/4 cup butter
2 cups white chocolate chips
7 ounces of marshmallow cream
Special equipment: candy thermometer
Grease bottom and sides of a 9-inch square pan. Set aside.
In a small saucepan, heat evaporated milk to just scalding—do not boil. Stir in David Rio chai and let steep for 5 minutes.
In a large saucepan, combine butter, chai-infused evaporated milk, and sugar. Cook over high heat, stirring continuously, until the mixture measures 234°F (110°C) on a candy thermometer. Remove from heat. Add in white chips and stir until they are completely melted. Stir in marshmallow cream until it is completely blended.
Pour mixture into prepared pan and cool in the refrigerator for 2 hours or until firm. Cut into desired shape and size, and enjoy. Store any leftovers in the refrigerator.
Chocolate Chai Fondue
1/2 cup whipping cream
6 tablespoons Tiger Spice Chai® (or other David Rio Chai)
8 ounces good quality chocolate, chopped
Various sliced fruit, pound cake, marshmallows, etc, for dipping
Special equipment: fondue pot
In a small saucepan, heat cream over low flame until warm, but do not bring to a boil. Add in chai powder and stir until dissolved. Add in chocolate and stir until mixture becomes completely smooth. Transfer to a fondue pot to keep warm. Serve with fruit and cake pieces, using forks or skewers for dipping.
Chai Glazed Wings
1 cup Cub Chai Original
1/2 cup soy sauce
2 tablespoons sugar or honey
1 tablespoons minced garlic
1 tablespoons minced fresh ginger
2 pounds chicken wings
Combine all ingredients in a re-sealable plastic bag and mix well. Place in refrigerator to marinate overnight.
Preheat oven to 350 degrees F.
Remove wings from marinade and place onto a baking sheet. Bake for 10 to 15 minutes. You can also grill over a low flame until cooked thoroughly.
Makes 12 to 20 chicken wings.
Chai Spiced Nuts
2 cups walnuts, pecans, almonds, or any nut combination
1/2 cup granulated sugar
2 tablespoons butter
1 teaspoon salt
2 to 3 tablespoons Tiger Spice Chai®
In a nonstick saute pan, combine nuts, sugar, and butter. Over medium heat, cook until sugar is melted and caramelized. Spread nuts onto a parchment lined cookie sheet. Sprinkle with salt and chai. Let cool completely and serve.
Makes 2 cups.
Cub Chai Tiramisu
1/2 cup sugar
4 large egg yolks
1 pound (2-1/2 cups) mascarpone
1 cup heavy cream, chilled
2 cups Cub Chai Original
36 Italian ladyfingers
Unsweetened cocoa powder for dusting
Combine sugar and egg yolks in the top of a double boiler over low heat. Beat using a whisk or handheld electric mixer for about 5 minutes until it triples in volume. Remove bowl from heat. Beat in mascarpone until just combined. Set aside to cool.
In a large bowl, whip cream until it forms stiff peaks. Gently fold mascarpone mixture into whipped cream until combined.
Dip half of the ladyfingers into chai and line the bottom of a 9 x 13 inch baking dish in a single layer. Spread half of mascarpone filling on top of the ladyfingers. Dip remaining ladyfingers in chai and arrange over filling in pan. Spread remaining mascarpone filling into pan. Cover and chill in the refrigerator for at least 6 hours. Dust with cocoa powder and serve.
Makes 8 servings.
3 ounces Cub Chai Original
Vanilla ice cream
In a small saucepan, heat Cub Chai Original until hot, but not boiling. (You can also omit this step and use Cub Chai chilled.)
Scoop vanilla ice cream into a small serving bowl. Pour Cub Chai over ice cream and serve immediately.
Makes one serving.