“Spicy Chocolate Chai Frozen Latte for a Sizzling Summer Day”

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I know, I know…to complain about the heat is the least interesting thing one can do…actually to complain about the weather at all is rather dull. The weather here in Middle Tennessee is “normal” and truthfully, better than normal. But after a few days of temps in the 90’s and 90 percent humidity one just succumbs!

I had this container of Tazo Chai Latte, I was hot and sweaty, I wanted something cold…very cold. Time to experiment. Popping  the Chai Latte along with some milk, thick chocolate syrup, a bit of brown sugar, a splash of vanilla extract and a pinch of cayenne into my always ready ice cream maker…20 minutes later along with a dusting of cocoa…with one bite I was cooler! I had, surprisingly,  one of the most intriguing frozen ice cream-like desserts I have ever made, “Spicy Chocolate Chai Frozen Latte”.

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I always get my ingredients measured out and ready before starting one of my kitchen experiments. The “mise en place”.

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The churning begins…..

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The magic of modern machinery happens right before my eyes!

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It’s creamy with no cream, sweet with just a bit of sugar, cold when it’s hot!

Stay cool.

Spicy Chocolate Chai Frozen Latte

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups Tazo Chai Latte (or any other brand), chilled
  • 1 cup whole milk
  • 1/3 cup brown sugar
  • 1 cup good thick chocolate syrup
  • splash of vanilla extract
  • pinch of cayenne pepper
  • cocoa powder

Directions:

  1. In a sauce pan set over medium heat mix together the whole milk and brown sugar. Stirring until sugar has dissolved. Remove from heat and let cool completely, chill.
  2. Add the chai latte, chilled milk-sugar mixture, vanilla extract & cayenne pepper to the ice cream freezer. Turn on freezer.
  3. Halfway through the freezing process, about 12 minutes, add the chocolate syrup. Continue freezing. When mixture is frozen turn off machine. Serve frozen latte scoops with a dusting of cocoa powder. You can also serve later, just cover the ice cream and keep in freezer until ready to enjoy. I prefer eating immediately as it is creamier at this point. When it is frozen it become more icy. Either way it is very good and refreshing and lower fat than traditional recipes.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com    www.foodonfifth.com

Chocolate-Chai Pistachio Tea Cookies – Great Food Bloggers Cookie Swap 2015 – Holiday Gift Giving Idea

December 2nd! Cookies baked….cookies boxed…tags made… decorations added to  boxes…post office! (Thanks Brad) Once again it is time to join all the 1000’s of other bloggers participating in the 2015 Great Food Bloggers Cookies for Kid’s Cancer fundraiser. Just another reason to celebrate this time of year…having fun and helping.

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A big hi y’all from downtown Nashville, Tennessee to my 3 new food blogger friends who will receive a tin of cookies from Food on Fifth. Please go over and check out their blogs, see what they are up to and give them a shout.

Lisa Lotts at http://www.garlicandzest.com

Aimee Broussard at http://aimeebroussard.com

Allison Day at http://blog.fridgg.com

This year my cookie is a simple, easy slice and bake “Chocolate-Chai Pistachio Tea Cookie”.

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I get all my ingredients measured and ready before I start baking. Quickly assembled and chilled this dough is easy to slice. I love the green of the pistachios  against the chocolate.

Before…..

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….after baking.

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This little not-too-sweet cookie is great with a cup of hot tea, which I had while packing up cookies to mail. Notice the sanding sugar…adds just a bit of crunch.

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 I like creative packaging that has a homemade, yet stylish look. This year I added my small collage “art cards” inside each tin and tied my business card with twine around the outside. Yes, those little squares with a hole punched into the corner are my business cards!

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These incredibly fun cards with my name and info on back & a different instagram photos on the front…each one a different food photo… I have printed at Social Print Studio, a fabulous online site.DSC_0013

Thanks to Lindsay http://www.loveandoliveoil.com/ and Julie http://www.thelittlekitchen.net/ for organizing this yearly fundraiser and for inviting all of us to participate in this good, “sweet” cause.

Chocolate-Chai Pistachio Tea Cookies

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Ingredients:

  • 1 cup softened unsalted butter
  • 1 cup confectioner’s sugar
  • 1/4 tsp salt
  • 1 egg, room temperature
  • 6 Tbsp good quality cocoa powder
  • 2 Tbsp instant chai
  • 2 1/4 cup all-purpose flour
  • 1/2 cup shelled, unsalted pistachios
  • sanding/decorating sugar

Directions:

  1. In the bowl of a stand mixer cream together the butter, sugar and salt until well mixed.
  2. Add egg and blend well, scraping down side of bowl when need be.
  3. Add cocoa powder & chai to mixture blending until well incorporated.
  4. Add flour, a few tablespoons at a time, with mixer on low until blended. Dough will be stiff.
  5. With mixer on low add pistachios. Scrape cookie dough out onto a work surface and knead together. Divide dough in thirds and form into  3 cylinders, each about 8 to 10 inches long and 2 inches in diameter. Wrap each in plastic wrap and chill for at least 1 hour before slicing.
  6. Preheat oven to 375. Cut chilled dough into 1/4″ slices and bake on sheet pans lined with parchment paper.spacing  1″ apart for 12-15 minutes. Immediately out of the oven sprinkle cookies generously with sanding/decorating sugar. Cool cookie completely on wire racks.
  7. To gift: place in tins or boxes with parchment paper sheets between layers.
  8. These cookies will keep for days in a sealed container and are just delicious with a cup of hot tea or milky coffee.  A not-too-sweet cookie with lots of chocolate-chai flavor!

Teresa Blackburn   http://www.teresablackburnfoodstyling.com    www.foodonfifth.com