Recipes

​Candied Almonds for Salads!


Ingredients
​1 Tablespoon butter
1 Tablespoon Chai Honey
Directions:
Melt in a frying pan on medium heat
Add 1/2 C raw almonds
Stir constantly until fragrant, about 7 minutes
Pour on to parchment paper and let cool.  Store in airtight jar

​Chai Eggnog


Ingredients;
​1 heaping Tablespoon of  Masala Chai Tea Mix 
1 1/2 C Boiling Water
4 Egg Yolks
1/3 C Chai Honey 
Pinch Salt
1 C Whipping Cream * 
1 C Whole Milk *
Directions:

Make strong chai by adding Masala Chai Tea Mix to Boiling water in a French press or tea pot. Let steep for ten minutes then press or strain tea and spices out. Set aside.

While the tea is steeping, whisk together yolks, honey and salt in a medium saucepan. Slowly pour in cream and milk and whisk until blended.

Place saucepan over low to medium-low heat and stir constantly with a wooden spoon or spatula. You do NOT want to boil this mixture, it will scramble the eggs! Stir until steam rises from liquid, approximately 6 minutes. Remove from heat and add strong chai tea. Store in glass jar in the fridge until cooled. Serve over ice with holiday spirit (spiced rum). Sprinkle with ground cinnamon or nutmeg.

*You may substitute almond milk for the cream and milk.

​No Bake Energy Bites
​10 mins to make, makes 3 dozen

Ingredients
​1 C Oatmeal, dry
1/3 C Honey or agave nectar
(substitute half for Chai Honey)
1/2 C Peanut butter
1/2 C Chocolate chips, semisweet
1 teaspoon Vanilla extract
1 Tablespoon Chia seeds
2/3 C Coconut flakes, toasted
1/2 C Flax seed, ground
​DIRECTIONS:

1.     Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2.     Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3.     Makes about 20-25 balls.

​Chai Honey Nut Granola
​courtesy of our friend Leanne Keys 

Ingredients:
4 C rolled oats
1 C sliced almonds
1 C chopped pecans
1 C raw sunflower seeds (I also use pumpkin seeds if that's what's in the cupboard)
You can also add flax if you like. 
1/3 C canola oil
1/4 C of honey I add a bit more than this cause we like it to stick together)
¼ C Chai Honey
1 teaspoon of vanilla
1 Tablespoon of cinnamon ​
​Directions:
 
Preheat oven to 300 degrees In a large bowl stir dry ingredients and in a separate bowl mix oil, honey, vanilla and spice. Toss it all and mix Bake in oven stirring every 10 mins until golden. 20-25 mins total. I store it in zip locks. 

​Chai Honey Infused Balsamic Glaze

Ingredients
 2 C good quality balsamic vinegar
⅓ C Chai Honey 
​Directions:
 Put kitchen fan on as vinegar smell is very pungent. Pour balsamic vinegar into a wide saucepan or frying pan. Over medium heat, bring to a slow boil and simmer for approximately 15 minutes. The volume should be about half. Add Chai Honey and stir until melted and simmer about 5 minutes more. The glaze should stick to the back of your spoon if the consistency is correct. Cool and pour into a pourable jar, I like a skinny necked one.
 

​Homemade Chai Almond Milk 

Ingredients:
​1 C raw almonds
4 C distilled or filtered water
1 Tablespoon Chai Honey 
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Directions:
Soak raw almonds for 8 hours or over night, changing the water 2 -3 times. Blend almonds in water at high speed for 2 minutes. Pour into a nut or jelly bag and let drain into a large measuring cup. Squeeze if you are impatient like I am! Add Chai Honey to empty quart sealer and pour in almond milk. Give the jar a good shake and store in the fridge. Enjoy as a healthy alternative to milk. Shelf life is 4 days.