Hot Chai Tea Latte
Mix ¼ cup Chai with 6 ounces hot water, stir and Enjoy!
Iced Chai Tea Latte
Mix ¼ cup Chai per 2 ounces hot water, stir, add 2 ounces cold water, stir, and pour over 6 ounces of ice, stir and Enjoy!
Chai Tea Smoothie
Mix ¼ cup Chai with 2 ounces hot water, stir, add 2 ounces cold water, stir, pour into blender over 4 ounces of ice, blend, pour and Enjoy!
Recipe varies according to size of mug, quantity desired and personal taste or and preferences.
The above recipes are based on a 6-ounce cup. For a 12-ounce cup, you would want to use ½ cup Chai mix. These Recipes are good for Chai Tea Latte, Raspberry Cream Chai, Apple Cinnamon Chai or our new flavor: Sweet Vanilla Cream Chai.
For something wonderfully different, our daughter, Micki suggests you try sprinkling a teaspoon of DiChai on hot cereal (oatmeal). Also try lightly sprinkling DiChai on buttered toast (a whole new twist on cinnamon toast).
Chai French Toast
For a great way to spice up your morning, dip your French toast in your favorite flavor of DiChai right out of the skillet, or sprinkle with our new Sweet Vanilla Cream before serving.
1 pkg. (3.4 oz.) Instant Vanilla Pudding Mix (prepare according to package directions)
Beat in 1 (8-oz.) container of Cream Cheese
Fold in 1 (12-oz.) container Whipped Topping
Mix ½ cup DiChai Chai Tea Latte with 1 cup (8 oz.) boiling water (concentrated mix).
Line a 1-quart baking dish or serving bowl with Ladyfingers (approximately 12). Drizzle Chai over Ladyfingers, cover with pudding mix, sprinkle with mini semi-sweet chocolate chips. Repeat layers.
Cover and chill for 4 hours or overnight to allow flavors to blend.
(May be made with Sugar Free or Fat Free Pudding mix, Cream Cheese and Whipped Topping)
DiChai Cupcakes With DiChai Cream Cheese Frosting
Recipe courtesy of Jennifer from Northwest Ohio
1 Cup All Purpose Flour
½ Cup DiChai Chai Tea Latte
1 tsp. Baking Powder
¼ tsp. salt
½ Cup Unsalted butter, softened
2 Large Eggs
1/3 Cup Milk
½ tsp. Vanilla
In a small bowl, thoroughly mix Flour, DiChai Chai Tea Latte, Baking Powder and Salt (set aside). In a large bowl, beat butter until smooth. Add Sugar and beat until fluffy. Beat in Eggs, one at a time. Using low speed, slowly add combined dry ingredients until well blended. Add Vanilla and beat until incorporated.
Fill lightly greased (paper liners may be used instead of greasing tins) cupcake tins 2/3 full.
Bake at 350 degrees until tops spring back, approximately 10-15 minutes.
Cool completely, apply frosting.
Beat ¾ Cup softened cram cheese, ¼ Cup DiChai Chai Tea Latte, and ¼ Cup Powdered Sugar. Add Milk (1 Tablespoon at a time) until creamy and spread able.
If you have discovered a new or different recipe and would like to share, please e-mail them email@example.com. I will gladly add them to the list for all to enjoy.