nothavanas: (Default)
Chai concentrate, after Cedars Restaurant with some tips from <lj user="damianaswan">

27 c H2O (about as much as an 8-quart stockpot will comfortably hold)
9 bags decaf orange pekoe tea
9 bags decaf Market Spice tea
1 tablespoon ground cardamom
2.5 tablespoons whole cloves
2 generous teaspoons fennel seed
a smidgen of ginger

Place teabags in water. Place spices in two small fillable tea bags and place those in water. Bring to a boil and keep somewhere above a simmer but below a properly rolling boil for 20 minutes. This will reduce the volume somewhat. Add 3 cups sugar or sugar-equivalent sweetener.  Turn off the heat, remove the teabags, and squeeze the liquid out with chompers. Transfer to pitchers and store in fridge. Mix about 1:1 or 1:2 with milk. 
Makes 5 quarts, based on the measurements on the sides of the pitchers.
nothavanas: (Default)
Chai Ice Cream
based on a fusion of two recipes online, plus Cedars' chai.

In a medium saucepan, heat 1 cup heavy cream, 3/4 cup sugar, a pinch kosher salt, and a 4x batch of Cedars chai spices (1 tbl cardamom, 32 cloves, 1 tsp fennel seed). When it bubbles gently, add 1 cup milk and 8 orange pekoe tea bags. Bring back to bubbling and let steep for 10 minutes or so. Strain into a small bowl. Press the teabags to extract all the liquid. Set up a small bowl with 1 cup heavy cream over an ice bath. In a separate bowl, whisk 6 egg yolks. Pour in the flavored cream very slowly, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and heat over low to medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard into the chilled cream and stir to stop the cooking. Once thoroughly mixed, cover and refrigerate until chilled.

Assemble ice cream on the kitchenaid: install the drive converter (which removes the orbital motion) and affix the bowl and dasher. Turn the mixer on to STIR and pour in the ice cream custard. Allow to mix for 24 minutes, or until the dasher slips and clicks. Transfer to plastic container and chill for some quantity of hours.

The soft-serve state is a little too warm for perfection, alas.
nothavanas: (Default)
Earl Grey Cupcakes with Lemon Frosting (in Starfleet colors) = Jean-Luc Picupcakes!
http://patentandthepantry.wordpress.com/2008/09/21/earl-grey-cupcakes-with-lemon-buttercream/

It needed more earl grey and less lemon, I'm afraid. I think using maybe 2 teaspoons of lemon juice and the rest milk would work better. I used a tablespoon of Stash decaf earl grey (3 bags) of uncertain vintage; maybe it simply wasn't strong enough.
nothavanas: (Default)
Mmmmmmmmm, Prince of Wales tea. I ran out ages and ages ago, and only just now found some on sale at QFC. Prince of Wales is unique to Twinings, and is a blend of Darjeeling and something else I forgot. It's very mild and comfortable, with no flavorings or anything. You can add milk to it, and it's lovely that way, but I like it best black. It's a lazy morning or quiet afternoon sort of tea.
nothavanas: (Default)
Republic of Tea's Caramel Vanilla Tea is just delicious. It's one of those smooth black teas that are perfect for curling up with a blanket and a heater and relaxing.

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