Chocolate Chai - Organic (2 oz loose leaf)
An enticing, chocolatey blend combining strong black tea, dark cocoa shells and nibs with creamy coconut and sarsaparilla for a rich, decadent cup. Designed to be infused straight like tea, or add milk and brew like traditional chai. It is a great way to start the day.
2 oz loose leaf in a stand up resealable pouch
Ingredients: Organic Black Tea, Organic Coconut Flakes, Organic Cinnamon, Organic Cocoa Shells, Organic Sarsaparilla Root, Organic Licorice Root, Organic Cocoa Nibs, Organic Roasted Dandelion Root, Organic Cloves, Natural Chocolate Flavor
Vendor recommended brewing instructions:
Mix 2 tbsp chai, 1 cup water, and 1 cup milk in a saucepan. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove from heat and stir in sugar or sweetener to taste. Strain into a mug or pitcher and enjoy! Chai can also be enjoyed over ice.
Chocolate Chai Muffins
"I recommend using Rishi Tea's Chocolate Chai for this recipe, but you can substitute two tablespoons loose leaf chai tea or two teabags to make these simple but sensational muffins."
—Gina De Roma, author of The Philosopher's Spoon
Ingredients:
1 cup milk 1 cup water
2 tablespoons Rishi Chocolate Chai tea
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup packed light brown sugar
1 stick of butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Mix milk, water and tea in a small saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat and let cool to room temperature. Strain tea through a mesh strainer into a container. Cover and refrigerate until ready to bake.
Preheat oven to 400°F
Line a 12 cup muffin pan with paper cupcake liners. Set aside
In a large bowl, whisk together flour, baking powder, baking soda and salt until well mixed. Set aside.
Measure out 1 cup of the prepared chai tea.
In a smaller bowl, combine eggs, 1 cup of the chai tea, the brown sugar, butter and vanilla. Whisk together until thoroughly mixed.
Add the wet mixture to the dry mixture and stir together until just combined (do not overmix). Don't worry if the batter isn't smooth. Fold in the chocolate chips.
Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Let cool for a few minutes before removing from pan. I let them cool to room temperature in the pan and they were delicious.
Makes 12 muffins
