CHAI RECIPE GUIDE CHAI RECIPE GUIDE
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CONTENTS
CHAI DRINKS STREET CHAI ............................................................................................................... 2 CHOCOLATE CHAI ..................................................................................................... 3 CHAGA CHAI . . .............................................................................................................. 4 CHAI LATTE .................................................................................................................. 5
CHAI IN COOKING CHAI FRIED CHICKEN ............................................................................................... 6
CHAI IN BAKING PUMPKIN SCONE / CHAI BUTTERCREAM ............................................................ 7 VANILLA CHAI BREAD . . ............................................................................................. 8
CHAI COCKTAILS CHAI BOURBON MULE ............................................................................................... 9 CHAI ICE CUBES/CHAI NOG .................................................................................. 10 BOURBON CHAI MILK PUNCH ............................................................................... 11
CONTACT
EMAIL: info@firepot.com PHONE : 314.727.9991 www.firepot.com
Q E M @firepotnomadicteas #firepotnomadicteas
STREET CHAI
YOU WILL NEED 4 oz Firepot Masala Chai Concentrate 2 oz milk or milk alternative
TO MAKE 1. Start by adding Firepot Masala Chai Concentrate and your choice of milk to a saucepan and heat. 2. Pour the hot chai mixture into a cup or mug. Use a frothing wand to make the milk frothy and creamy (if you don’t have a frothing wand you can skip this step and it will be just as delicious!). 3. Finally, serve and enjoy!
*Recipe can be doubled.
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CHOCOLATE CHAI
YOU WILL NEED 6 oz Firepot Rooibos Chai Concentrate 6 oz chocolate milk
TO MAKE 1. Pour Firepot Rooibos Chai Concentrate and chocolate milk into a saucepan. 2. Heat up the mixture on the stove, stirring regularly. 3. Remove from stove when it has reached the desired temperature and pour into a mug. Enjoy!
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CHAGA CHAI
YOU WILL NEED 5 oz Firepot Masala Chai Concentrate 5 oz milk or milk alternative 1 tsp chaga powder*
TO MAKE 1. Add Firepot Masala Chai Concentrate, your choice of milk and chaga powder (we like Sun Potion’s) to a saucepan and heat. 2. Use a frothing wand to make the milk frothy and creamy (if you don’t have a frothing wand you can skip this step and it will be just as delicious!). 3. Pour into a mug and enjoy!
*Chaga mushroom powder is a rich source of B-vitamins, promotes overall well-being and is a strong source of energy.
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CHAI LATTE
YOU WILL NEED 5 oz Firepot Masala Chai Concentrate 5 oz milk or milk alternative
TO MAKE 1. Start by adding Firepot Masala Chai Concentrate and your choice of milk to a saucepan and heat. 2. Pour the hot chai mixture into a cup or mug. Use a frothing wand to make the milk frothy and creamy (if you don’t have a frothing wand you can skip this step and it will be just as delicious!). 3. Finally, serve and enjoy!
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CHAI FRIED CHICKEN YOU WILL NEED 3 Tablespoons Firepot Masala Loose Leaf Cha 2 cups of buttermilk 4 pounds of chicken pieces 2 cups of flour 3 teaspoons baking powder 1 teaspoon salt.
TO MAKE 1. Steep 2 Tablespoons of Firepot Masala Loose Leaf Chai in 2 cups of boiling water for 5 minutes. 2. Strain and cool to room temperature. 3. Combine steeped tea with 2 cups of buttermilk. Add chicken and refrigerate for 8 hours or overnight. 4. Combine 2 cups of flour, 1 Tablespoon Firepot Masala Loose Leaf Chai, 3 teaspoons of baking powder and 1 teaspoon of salt. 5. Fill a cast iron frying pan with 1 inch of canola oil. Heat to medium. Dredge the chicken in the flour mixture and fry in a cast iron skillet, about 8 minutes of each side, until cooked through and brown.
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PUMPKIN SCONE / CHAI BUTTERCREAM (GLUTEN FR EE)
PUMPKIN SCONE
CHAI BUTTERCREAM
recipe yield: 12 large scones prep time: 10 minutes max hold time: 1 day fresh, 3 weeks frozen
recipe yield: Enough for 24 scones prep time: 10 minutes max hold time: 30 days, room temp
YOU WILL NEED
YOU WILL NEED
6 cups Gluten-Free Harvest Scone Mix
2 sticks unsalted butter, room temp
2 cups canned pumpkin puree
4 cups powdered sugar
Topping: Chai Buttercream- see attached recipe
1/4 cup Firepot Masala Chai concentrate
TO MAKE 1. Measure scone mix into a large metal bowl. Toss to mix. 2. Add in pumpkin puree and mix by hand until incorporated. Dough will be wetter than usual scones. 3. Spray baking sheet with cooking spray or line with parchment paper. 4. Scoop with serving spoon in 2in balls and drop onto baking sheet. 5. Bake at 300 degrees for 20-25 minutes, or until golden brown on the outside, but cooked inside. Rotate halfway through baking.
*These cook slightly faster than regular scones*
TO MAKE 1. Place the softened butter into the mixer bowl and whip using the paddle attachment. 2. Slowly add in the powdered sugar, followed by 1/2 the chai liquid. 3. Once incorporated, keep adding in chai little by little until the proper consistency is reached. (You may not use all the liquid! Stiffer icing will stay on the scone better.) 4. Continue to whip 3-5 minutes to incorporate air for fluffiness. 5. Transfer to a lidded container, label & store at room temp.
6. Once cool, pipe the top with a generous helping of Chai Buttercream. CHAI RECIPE GUIDE
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VANILLA CHAI BREAD (GLUTEN FR EE)
YOU WILL NEED
TO MAKE
9 cups gluten free flour
1. In a large metal bowl combine the gluten-free flour, baking powder, cinnamon, ginger, and salt. Whisk to combine. Set aside.
1/4 cup + 1 tsp baking powder 2 TBSP cup ground cinnamon 1 TBSP ground ginger 1 TBSP kosher salt 1½ cups whole milk 1½ cups Firepot Masala Chai concentrate 4½ cups packed brown sugar 2¼ cups unsweetened applesauce 9 eggs 2 TBSP vanilla extract recipe yield: prep time: max hold time:
3 loaves, 8 slices each 20 minutes, batter 2 days sliced, 1 month frozen
2. In a mixing bowl combine the whole milk, chai, brown sugar, applesauce, eggs and vanilla extract. Mix until combined thoroughly. 3. Slowly add in the flour mixture until just combined. 4. Grease 3 bread pans with non-stick spray. 5. Divide batter evenly amongst pans 6. Cover bread pans with foil and bake at 300 degrees F for 60-70 minutes or until a toothpick comes out clean. Rotate halfway through baking.
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CHAI BOURBON MULE
YOU WILL NEED 2 oz Firepot Masala Chai Concentrate 1½ oz bourbon of your choice 1 oz ginger beer 1 oz soda water Fresh thyme
TO MAKE 1. Pour Firepot Masala Chai Concentrate, your favorite bourbon, ginger beer and soda water over ice in a glass or copper mug. 2. Stir to combine. 3. Garnish with a few sprigs of fresh thyme and enjoy!
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CHAI ICE CUBES/CHAI NOG
CHAI NOG
CHAI ICE CUBES
YOU WILL NEED
TO MAKE
8-10 oz of your favorite eggnog.
Simply pour Firepot Chai Concentrate
8 oz of frozen chai ice cubes (1 or 2 cubes depending on size)
into an ice cube tray or ice mold and
Optional: a pour (1½ oz) of your favorite bourbon
to any cold beverage.
freeze. Perfect for adding Firepot Chai
TO MAKE 1. To a highball glass, add one chai ice cube or sphere. Pour eggnog over the top. Add a swirl of bourbon as desired! 2. Your frozen chai ice cubes will infuse your eggnog with the aromatic spices of Firepot Chai Concentrate. Stir, sip and enjoy! CHAI RECIPE GUIDE
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BOURBON CHAI MILK PUNCH
YOU WILL NEED 1½ oz Firepot Masala Chai Concentrate ¾ oz heavy cream ¼ oz maple syrup 1 oz bourbon
TO MAKE 1. In a highball glass, combine Firepot Masala Chai Concentrate, Heavy Cream, maple syrup and Bourbon. 2. Stir and pour over fresh ice (or a Firepot Masla Chai concentrate ice sphere). 3. Garnish with a cinnamon stick.
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