Power Chai® Almond Brittle
INGREDIENTS - Part 1
1/2 cup sugar
3 tablespoons Power Chai®
1/3 teaspoons salt
2 tablespoons corn syrup
INGREDIENTS - Part 2
3 tablespoons butter
1/3 teaspoons baking soda
1 cup lightly salted almonds or sliced almonds
1. Roast almonds at 300F for 10~15 minutes.
2. Put all ingredients from "Part 1" above into a pan.
3. Place pan on low heat on the stove.
4. Continue to mix until sugar is completely dissolved and bubbling (about 10-15 minutes).
5. The mix of chai powder, sugar, salt, and syrup will crumble, melt, and begin bubbling.
6. Once the mixture is liquified, add the butter and baking soda. Stir well and until all butter is mixed in.
7. Add the roasted almonds and turn the heat off.
8. Place mixture on parchment paper in a cookie sheet and set in a 300F oven for 10 minutes.
9. Let it cool completely and then use a hard tool to break into smaller pieces. Enjoy.
Tiger Spice Chai Mochi
1/2 cup Mochiko brand sweet rice flour
1/4 cup cold water
2 cup boiling water
2 cup water + 1 cup ice (for cooling)
1/2 cup David Rio Tiger Spice Chai®
1/2 cup David Rio Tortoise Green Tea Chai®
Makes : About one dozen 3/4" size mochi balls
1. Mix cold water and Mochiko flour together in a bowl and knead until mix reaches the texture of your "earlobe".
2. Bring additional water to a boil.
3. Roll dough into 3/4" balls and set aside while water comes to a rolling boil.
4. Gently, place mochi balls into the boiling water, with enough room to move around - for TWO minutes OR until the mochi floats.
5. Remove mochi with a slotted spoon and immediately immerse in ice cold water with ice cubes.
6. After 10 minutes, pat the mochi dry.
7. Roll each mochi ball in David Rio Tiger Spice Chai® and/or David Rio Tortoise Green Tea Chai®. Share with kids, friends and family!
Maple Moose Mousse
1 packet unflavored gelatin (0.25oz, 7g, 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
1. In a small bowl, sprinkle gelatin over the water and let stand for at least 10 minutes.
2. In a saucepan, mix milk, sugar, and chai powder. Heat over a low flame until sugar and chai dissolve. Remove from heat.
3. Add gelatin to the milk mixture and stir until completely dissolved. Set pan in an ice bath and cool until mixture begins to thicken.
4. In a large bowl, whip heavy cream until soft peaks form.
5. Fold in cooled chai mixture and blend until incorporated.
6. Pour into serving cups and chill until set (about 1 hour).
7. 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) semisweet chocolate chips
1 cup David Rio Chai
1 1/2 cups sweetened semisweet chocolate chips
1 1/2 teaspoons vegetable oil
1/2 cup cocoa powder, preferably Dutch process
1. In a medium saucepan, heat cream on low heat until small bubbles appear around the edges. Remove the saucepan from the heat.
2. Place chocolate chips and chai in a medium bowl. 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 cool 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.
3. 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.
4. 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.
5. It is best to have a friend coat the truffles as one person's hands will be covered in chocolate from dipping. Line another baking sheet with wax paper. Place the cocoa powder in a small, shallow dish. Place the ingredients in a line in front of you in the following order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa powder and the clean baking sheet.
6. 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. Transfer the dipped truffle to the cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle seems to soft to place on the baking sheet, refrigerate the truffle in the dish of cocoa until it firms up.
**Instead of cocoa powder, you can also coat with finely chopped nuts, shredded coconut, or powdered sugar.
Makes 4 servings.
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
1. For 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.
2. 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.
3. In a medium bowl, mix softened cream cheese, sour cream (or Greek yogurt), chai, and sugar. Use a double boiler on low temperature to warm and combine the ingredients until sugar and chai are completely dissolved.
4. Gradually add the gelatin mixture and mix until well blended. Add lemon juice and mix well.
5. 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.
6. For the topping, place white wine, water, lemon juice, sugar, and gelatin in small saucepan and heat on medium until gelatin is dissolved. Set aside to cool slightly.
7. Peel and slice the mango. Remove cheesecake from refrigerator. Place sliced mangos on surface of cheesecake in a decorative pattern.
8. Pour gelatin glaze over the mango slices. Return to refrigerator for 45 minutes or until topping is completely set.
9. 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
1. Grease bottom and sides of a 9-inch square pan. Set aside.
2. In a small saucepan, heat evaporated milk to just scalding—do not boil. Stir in David Rio chai and let steep for 5 minutes.
3. 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.
4. Add in white chips and stir until they are completely melted. Stir in marshmallow cream until it is completely blended.
5. 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.