Making dinner healthier, one slow cooker at a time.
Fall has really settled in where I live and has blown beautiful leaves over my car, the bushes, really just about anywhere.
This week the hurricane brought some chilly temps with it, so make some a nice hot drink to warm you up on this unusually cold Halloween. [Read more...]
I want to be the little voice in your ear this morning that tells you to make some chai concentrate! I posted this recipe in the winter, but it’s just as good if not better in the summer.
You may already have some in your fridge, but it’s my recipe and I somehow forgot that iced chai is my favorite drink in warm weather. So I thought I’d repost it for new readers (and as a reminder to you guys who have stuck with me awhile).
The slow cooker is a perfect choice for warmer weather since it doesn’t heat up your house like the stove top or oven. It may seem premature to have a summery post in April, but it was almost 90 degrees over the weekend. I was in need of a cooling drink that gives you a little boost of energy! I also love how cheap this is to make, especially when you compare it to the price of one of the boxes at your local Whole Foods!
To make an iced chai fill up a glass with ice, then add the chai concentrate (1/4 to 1/2 of your glass depending on how strong and/or sweet you made it). Fill up the rest with your favorite non-dairy milk. Of course, my favorite is So Delicious Unsweetened Coconut Milk. If you leave out the sweetener the Vanilla So Delicious Coconut Milk adds the sweetness plus a hint of vanilla.
Do It Yourself Chai Concentrate
This is much easier to clean up if you put the spices in a re-usable muslin tea bag. It takes more work to get all the allspice berries and cardamom seeds out with out it. You can throw the whole bag into the slow cooker and then take it out just as easily. Then just rinse it out and let it dry before you put it away. It will be waiting for the next batch of chai concentrate you make.
In the morning: If you can’t find cardamom seeds, you can open up cardamom pods and extract them yourself. Put water and spices (or spice bag) in the slow cooker. Cook on low for 8 to 10 hours.
After cooking: Add in tea bags to the slow cooker and turn to high. Let seep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove teabags and add sweetener if desired. Take out the cinnamon sticks. If you didn’t use a spice bag, pour into a pitcher while straining out the spices through a piece of cheesecloth places in a funnel to remove the rest of the whole spice.
Store in the fridge for 1 to 2 weeks. It can be frozen as well.
Yields: About 6 cup (1500ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours
Since there seems to be no end for wintry weather this year here’s another oatmeal recipe to warm you up.
Chai Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
The night before: Spray your crock with some oil to help with clean up later. Add everything except for the sweetener and fresh ginger. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency. Stir in sweetener and add spices to suit your tastes. Add more almond milk if your oatmeal is too thick. Put in bowls or a thermos.
soy-free, gluten-free
I love chai but they are pricey at coffee shops. It’s well worth stocking up on a few spices to make your own, and it’s super easy too. This one is exactly the way I like it, but feel free to add more or less of some spices until it mimics your favorite. If you like a licorice flavor through in one star anise, it will create a big flavor.
*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)
Do It Yourself Chai Concentrate
In the morning: If you can’t find cardamom seeds, you can open up cardamom pods and extract them yourself. Put water and spices in the slow cooker. Cook on low for 8 to 10 hours.
After cooking: Add in tea bags to the slow cooker and turn to high. Let seep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove teabags and add sweetener if desired. Take out the cinnamon sticks. Pour into a pitcher while straining out the spices through a piece of cheesecloth places in a funnel to remove the rest of the whole spice. Store in the fridge for 1 to 2 weeks.
Yields: About 6 cup (1500ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours
Add about 1/2 to 1 cup of the concentrate to an equal amount non-dairy milk. It’s great hot or iced!
Giveaway ends May 31, 2013.
See the giveaway details at Goodreads.
