Pumpkin Chai Tea Latte Concentrate

Pumpkin chai latte concentrate





You remember my recipe for Homemade Chai Tea that was inspired by my daughter Kayla’s short stint in India a few years back?

All I’ve heard about of late is the craze over Pumpkin Lattes since fall has hit and I received a new inspiration to come up with a homemade Pumpkin Chai Tea Latte over the weekend.



But since slow-simmering a pot of steaming milk and spices isn’t really work-week friendly for me, I decided to try to make a concentrate solution that could easily be added to a steaming hot cup of milk throughout the work week.

And by jove, I think I’ve got it.

The process is similar to making Chai Tea in a pot on the stove.

T start out, you’ll need a medium saucepan with four cups of water. Add in a cup of brown sugar. Stir it over medium heat until the sugar melts, stirring it with a whisk.

Water sugar pumpkin chai latte




Turn the heat down to simmer. Then add in some spices.

Add in two whole cinnamon sticks.

Cinnamon sticks chai pumpkin latte




Also, roughly smash 12 peppercorns.

Pgppercorms chai



Black peppercorns chai latte



Peppercorns




Add in 3 star anise pods.

Star anise chai latte




I think they look a little like a creepy spider don’t you?

Shudder.

Add in 12 whole cloves.

Cloves chai tea


I like a really spiced-up chai latte. When it comes to drinks, give me boldness and flavor.

Also add in a chunk of ginger, about the size of your thumb. My ginger was ornery and didn’t photograph well, as do all yellow items I try to photograph. If you truly love the ginger flavor, cut it up into 3-4 pieces to make it stronger.

These are cardamom pods.

Cardamom pods chai




They have tiny little black seeds inside. I find them whole at a place here in Oklahoma City called Spices of India. If you can’t find them whole, but you can find the seeds, use about 1/8-1/4 of a teaspoon. I give about 8 pods a whack to open them up.

Add in ¾ cup of pumpkin puree (not pumpkin pie filling, which is evil, and bad).

Pumpkin purée chai latte




Stir the spices up a bit and let the pot simmer for 5 minutes. Then remove it from the heat and add your tea.
Take ten black tea bags and wrap them around the handle of the pot (to keep them from falling in completely) and submerge them in the water.

Chai tea pumpkin katte




After 10 minutes, strain the liquid through a fine mesh strainer and into a large mason jar.

Let the concentrate cool for an hour then stir in one teaspoon of pure vanilla extract.

To serve, mix one part of the concentrate with one part of steamed milk (coconut and almond milk are both delicious). Serve it hot or cold over ice. I would also probably heat the concentrate with the milk and right now, because it’s autumn, piping hot sounds perfectly wonderful.

Pumpkin chai latte concentrate




If you’re feeling a little bit naughty, add some frothed milk or even some whipped cream.

Pumpkin chai tea latte




This is the perfect hot drink for a cool fall day.

But, how about this? For summer, try adding the base to ice-cube trays and freeze them. Pop out three or four and then pour over some milk, coconut or almond milk. Delicious!!

Enjoy!

Pumpkin Chai Tea Latte Concentrate

 

Author:

Recipe type: Drink

  • 4 c. water
  • 2 cinnamon sticks
  • 1 knob of ginger the size of your thumb
  • 8 cardamom pods, cracked
  • 3 star anise pods
  • 12 whole cloves
  • 8 black peppercorns, crushed
  • 10 black tea bags or 1 c. loose-leaf tea
  • 1 c. brown sugar
  • ¾ c. pumpkin puree
  • 1 t. pure vanilla extract
  1. Add water and sugar to medium sized saucepan.
  2. Heat almost to boil and stir to dissolve sugar.
  3. Add the spices and tea and pumpkin puree. Simmer on low for 8 minutes.
  4. Remove from heat and let cool.
  5. Stir in vanilla.
  1. Mix 1 part concentrate with 1 part milk or half-and-half.
  2. Microwave or heat in pan until steaming. You can also pour over ice in the summer heat.
  1. Blend in vanilla smoothies
  2. Spoon over ice cream at Thanksgiving with Pumpkin Pie
  3. Drizzle over Pumpkin Pie or Pumpkin Cheesecake

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Look what other fabulous food bloggers made this week using pumpkin for Food Network’s Fall Fest!

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

 


Pumpkin Chai Tea Latte






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Glazed Lemon Zucchini Blueberry Bread

Glazed Lemon Zucchini Blueberry Bread





With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.



Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!


zest lemon


Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!


zuchini grate


Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.


Photo May 04, 1 36 47 AM


Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.


Wet ingredients


The mixture will be pale yellow and a bit runny.


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Add in the zest and juice of one large lemon.


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Add in 1/2 cup of buttermilk.


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Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.


zucchini bread batter


Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.


fold blueberries


Spray a 9 x 5 inch loaf pan and pour in your batter.


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Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.


lemon zucchini bread with blueberries


Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.


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Pour this right over the warm bread.


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Keep pouring.


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Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


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And then cut a big slice of heaven…for your Mom of course…


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Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.


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And if you can’t keep his hands off of it…


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Let him have just have one slice….one lemony, warm and blueberry bubbling bite.


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If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread

 

Author:

Recipe type: Breads

  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
  1. Mix powdered sugar and lemon juice and pour over warm bread.

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Southern Iron Skillet Cornbread | Dishin & Dishes

Cornbread made in iron skillet








Seriously, I don’t think you can get away with living in Oklahoma and profess to be a chef or home cook extraordinaire without having a good solid cornbread recipe under your belt.  It pairs beautifully with beans and ham and chili and for gosh sakes, you must have this in your culinary arsenal if you’re going to bake cornbread based stuffing/dressing which I’ll be showing you later this week.  Oh yes, and in the name of all that is good and holy, you really need to make it in an cast iron skillet to be truly authentic.  Although I  confess that I made cornbread for years in a regular ol’ 9 x 9 baking dish and it was just fine, but if you happen to have an iron skillet, it’s all the better!

If there was a fire and I had to take one pot or pan with me, it would be a toss up between this iron skillet my mother handed down to me a few years back and my 5.5 quart Le Creuset dutch oven.  The firemen would probably have to come in and rescue me to force me to decide.



The crispiness imparted on cornbread from an iron skillet is truly unmatched by an ordinary baking dish.  But you can also skip the whole preheat the skillet thing and just make this recipe in a regular 9 x 9 pan.

To start, preheat your oven to 400º and spray or oil your iron skillet with some vegetable oil and pop it right into the oven.  I don’t like to spray my cast iron, because I think it sometimes leaves a somewhat “gummy” residue.  I use about a tablespoon of oil and rub it around with a brush or paper towel. If you want to super authentic, rub some bacon grease around in the pan for a truly but slightly less-healthy experience.


season iron skillet


Now you’ll need to gather all the necessary ingredients, dry and wet.


cornbread ingredients


Then it’s as simple as mixing together the dry ingredients – yellow cornmeal, flour, baking powder, baking soda, a tiny bit of sugar and salt.  Savory southern cornbread really should be super sweet.


Cornbread dry ingredients


Take a whisk and mix it all up really well.


mix dry ingredients corn bread


Then do the same with your wet ingredients.  Melt one stick of butter or 8 tablespoons, better known as 1/2 cup.


melt butter microwave


Pour it all into a mixing bowl along with the buttermilk and eggs.  You can buy a small container of buttermilk, OR you can do it the cheaters way and mix 1 tablespoon of vinegar into one cup of milk.  I think the real thing is just better though.


IMG_6175


Mix this all together.


Mix wet ingredients cornbread


And then simply pour the wet ingredients into the dry ones.


pour wet into dry cornbread


Stir it all up.  It will be a bit lumpy and almost sponge like looking.


mix cornbread ingredients


By now your skillet should be smoking hot and for the LOVE OF PETE make sure you use a hot pad to get it out of the oven.  I have permanent scars from not doing this.  It’s not pretty I tell ya.


Cornbread batter


Spread it out and you’ll probably start to hear a sizzle as the batter hits the hot pan.  You can also give the pan a vigorous shake to level it out which is much quicker.

Pop it into the hot oven and in 20 minutes, the top should be browning and cracking a bit, and the edges should be browning up and crisping as well.


Cornbread made in iron skillet




Let it rest for just a few minutes, and then cut it up and serve it hot with butter and honey or, if you live in the southwest like I do, some hot sauce on the side.


cornbread with butter and honey


We love us some hot sauce here in the southwest. It’s on every table of every restaurant everywhere and you will pry it out of our cold dead fingers after the next Civil War, which will happen if you try to take it away from us.

Now you have a tried and true basic southern style cornbread recipe.  Add a little more sugar if you like it sweeter, or add some chopped jalapenos and some canned corn and shredded sharp cheddar cheese if you want it to be heartier.  Crumble it into some navy  beans and ham and you’ll be a bona fide southern cook.

And for gosh sakes, sprinkle on some hot sauce.

Southern Iron Skillet Cornbread

 

Author:

Recipe type: bread

  • 1 T. vegetable or canola oil (or bacon grease)
  • 1½ c. cornmeal
  • 1 c. flour
  • 1 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ½ c. or 1 stick of butter, melted
  • 2 large eggs
  • 2 c. buttermilk
  1. Preheat oven to 425º
  2. Brush or wipe iron skillet or 9 x 9 pan with the oil
  3. If using iron skillet, place skillet in oven while you gather and mix the ingredients together (or about 10 minutes),
  4. Mix all dry ingredients together (first 6 ingredients after the oil) with a whisk well
  5. Melt butter for one minute in microwave in microwave safe dish and then stir, microwaving for 30 second increments, stirring after each time until melted
  6. Mix wet ingredients – melted butter, eggs and buttermilk together’
  7. Pour wet ingredients in with dry ones and mix with wooden spoon or spatula.
  8. Remove iron skillet from oven and pour batter in.
  9. Return to oven and check at 20 minutes.
  10. Edges should be browned and crisp and top should be browning and cracking.
  11. Serve warm with hot sauce, butter or honey.

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Crunchy Topped Blueberry White Chocolate Muffins

blueberry white chocolate muffin

Summer is here and blueberries will sure to be busting out all over!

I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins.  Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.




The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

blueberry white chocolate muffin

These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

Remember the “Muffin Top” episode of Seinfeld?

Elaine:

Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever. 

Now, let’s make muffins!

The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it.  Let’s get baking!

First we’ll mix up all our dry ingredients.  Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Take a whisk and stir them up well.

mix dry ingredients

Next we need to do the same with our wet ingredients.

In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg.  Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!


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Lightly mix it for about 20 seconds.


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Then add about half of your dry ingredients mixture.

dry ingredients mix

Mix 10 seconds then add your remaining dry ingredients. Mix again.


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The mixture is relatively thick,  and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

Now, add in one cup of white chocolate chips and one cup of blueberries.

blueberry white chocolate

And gently  fold these in evenly.

Line your muffin tin with muffin liners (or you can spray them with baking spray).


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Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

scoop muffin dough

Add them into your muffin liners.

Now we’ll make our crunchy topping.

In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.


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Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

softened butter

Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.


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Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

muffin crunchy topping

Then pop them into a 350º oven for 20 minutes.

oven bake muffins

Remove them and don’t let them get too cool!
blueberry white chocolate muffin

Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.


Photo Jun 04, 4 25 52 AM


See?


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Here’s the printable recipe just for you!

Crunchy Topped Blueberry White Chocolate Muffins

 

Author:

  • 1½ c. all-purpose flour
  • ¾ c. sugar
  • ½ t. salt
  • 2 t. baking powder
  • ⅓ c. vegetable oil
  • 1 t. vanilla
  • 1 egg
  • ⅓ buttermilk
  • 1 c. fresh blueberries
  • 1 c. white chocolate chips
  • ⅔ c. brown sugar
  • ¼ c. flour
  • 1 t. cinnamon
  • 2 T. butter, softened
  1. Preheat oven to 400º.
  2. Spray muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup;
  5. add the egg and enough milk to fill the cup.
  6. Mix this with flour mixture.
  7. Gently fold in blueberries and chocolate chips.
  8. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  9. Mix together all ingredients with fork. Sprinkle over muffins before baking.
  10. Bake for 20 to 25 minutes.

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For other great recipes using berries check out these other blogs featuring berries for Food Network’s virtual Summer Fest!

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

 

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