 Recipe of the Week 9/2/08
Chai Cake
1/2 cup Inspired Aroma Chai
Yellow cake mix
4 eggs
1 1/2 cup mixed Chai liquid
1 tsp. vanilla
Glaze
1/4 cup Inspired Aroma Chai
1/2 cup powdered sugar
1/2 cup water
Combine cake ingredients in mixer bowl. Mix on medium speed until well combined. Pour into greased bundt pan and bake at 350 degrees for 45-50 minutes. Remove cake from pan when cool. Combine glaze in small bowl. Poke holes into cake with a cake tester or meat fork. Spoon glaze over cake.
Cappuccino
1/3 espresso
1/3 steamed milk
1/3 frothed milk
(add 1 ounce of Italian Style syrup for flavored cappuccino)
Latte
1/3 espresso
2/3 steamed milk
a cap of froth
(add 1 ounce of Italian Style syrup for flavored latte) Hazelnut Mocha
(in a 12 oz cup combine the following)
1/3 oz hazelnut syrup
2/4 oz chocolate syrup
1 shot espresso
Steamed milk of choice
Blend & top with whipped cream
Creamcicle (great for the kids)
(in a 16 oz cold glass combine the following)
1 oz vanilla syrup
10 oz orange juice
1 oz half and half
Blend. Fill remainder of glass with ice. Top with whipped cream.
Vanilla Nut Mocha
(in a 12 oz cup combine the following)
1/4 oz vanilla syrup
1/4 oz hazelnut syrup
1/2 oz chocolate syrup
1 shot espresso
Steamed milk of choice
Blend and top with whipped cream.
Instant Iced Tea
Follow instructions for brewing hot tea on the package, except increase the amount of tea by 50%. When the tea has brewed the suggested amount of time, strain it, and pour directly over ice.
Cold Brew Iced Tea
Add 8 rounded teaspoons of tea in a gallon container. Fill the jug with cold water. Let steep overnight (at least 8 hours). Strain and serve over ice. This method requires much less tea, but lack teas may turn out lighter.
Iced Tea Concentrate
Brew 1 3/4 cup tea(dry mixture) with 8 cups water. Follow hot tea instructions on package for correct brewing temperature and time. Strain into another container. Keep refrigerated. Dilute 1 part concentrate to 2 parts water ratio. Serve over ice.
Makes a very smooth tea. |