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Chocolate Chai Mix
Tips: Another good gift idea if your sweetie is a fan of
chai. This is quick and easy, and will keep for some time if stored
airtight in cool and dry conditions. I like this recipe because
it’s easy to play with the flavoring blend; you can use more
or less of the cinnamon, ginger, and/or cloves. You can even omit
one or two and try other spices, but whatever you use, start with
a small quantity; some spices can very potent. I have not tried
to make this with regular, nonalkalized cocoa powder. I believe
it would work, but I don’t know if that type of cocoa powder
would dissolve in hot tea as readily. Incidentally, this mix can
also be used to flavor coffee!
Ingredients:
- 2/3 cup instant nonfat dry milk powder
- 2/3 cup granulated sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 1-3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
Optional:
- 2 tsp. vanilla powder (powdered vanilla extract)
In food processor workbowl fitted with steel blade, combine all ingredients. Process at high speed in three “bursts” of 20 seconds each. Store airtight at cool, dry room temperature.
Yield: About 1-1/3 cups
For chocolate chai, brew some orange pekoe tea (or make some with teabags). For each 8 ounce cup of tea, add one heaping tablespoon of the mix. Stir very thoroughly (for about one minute), then serve immediately.
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