This hot chai-colate is perfect for Valentine’s Day, or any day we might want to play.
–Serves Two–
4 cups milk (hemp or almond!)
2-4 1/4 tsp Blue Lotus Chai (Rooibos or Traditional,
flavor to taste)
3 Tbsp. Unsweetened cacao powder
Pinch of cayenne
Couple dashes of cinnamon
Sweeten to taste with desired sweetener
(try 3 Tbsp. Honey!)
A thank you goes out to Belle Burch, who generously shared this recipe idea with us. 🙂
How about a Turmeric & Ginger Latte with Blue Lotus Chai?
You can check out the recipe here at https://megorion.com/ginger-turmeric-latte-2/
Check out their Spicy Pumpkin Chai Latte, made with Blue Lotus Chai. http://forealslife.com/blog/2013/9/2/vegan-spicy-pumpkin-chai-latte
To make one quart of concentrate in advance:
Combine and stir well:
3 ½ cups boiling water
1/3 cup of sugar
1 SLIGHTLY rounded tablespoon Blue Lotus Traditional Masala Chai
Refrigerate until chilled.
When ready to serve, simply fill a glass or pitcher halfway with concentrate and fill to the top with milk of your choice. Stir well. Serve over ice if desired.
MORE TIPS:
Fill ice cube trays with Blue Lotus Chai concentrate (from above recipe) and throw 4-5 cubes in blender with your favorite milk. Blend for a fantastic frappe!
Pour completed Iced Blue Lotus Chai recipe into Popsicle trays for a delicious and refreshing Blue Lotus Chai ice pop!
Ingredients:
2 Large Acorn Squash
1 tablespoon Soft butter
pinch Salt and Pepper
5 tablespoons Maple Syrup
1½ teaspoons Blue Lotus Rooibos Masala Chai
Preheat oven to 400F
Method:
1. Leaving the skin on, split squash in half
2. Scoop out seeds
3. Rub soft butter all over squash
4. Sprinkle with a pinch of salt/pepper
5. Lay squash flesh side down on a sheet pan
6. Bake in oven for 35 minutes or until soft
7. On stove top, add maple syrup to sauce pan, and heat until syrup bubbles.
8. Remove from heat and whisk in Chai spice
9. Drizzle maple syrup all over baked squash
Ingredients:
1½ cup Organic Rolled Oats
1 cup Coconut Flakes
1/2- 3/4 cup Honey
1 tablespoon Brown Sugar or 2 tablespoons Coconut Palm Sugar
1/4 cup Almonds
1/4 cup Raisins
2 tablespoons Coconut Oil
1/2 teaspoon Vanilla extract
1/2 teaspoon Salt
3 teaspoon Blue Lotus Traditional Masala Chai
Preheat oven to 350
Method:
1. Combine all ingredients in a large bowl
2. Using your hands, work the mixture evenly and the mix should be a little sticky.
3. Spread out mix in a sheet pan.
4. Put in oven for 10 minutes and then toss ingredients so they get toasted evenly.
5. Cook for 10 more minutes.
6. Let cool.
7. Serve with favorite fresh fruit, milk and/or yogurt.
INGREDIENTS:
3 Ripe Bananas (smashed)
1/3 cup Melted Butter
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
pinch of Salt
1½ cups Flour
1 cup Chopped Walnuts
2 teaspoons Blue Lotus Traditional Masala Chai powder
Preheat oven to 350F
Method:
1. In large bowl, smash banana and whisk in egg, butter and vanilla.
2. In a second bowl, combine flour, sugar, nuts, salt, baking soda and chai spice.
3. Add dry ingredients to wet and and stir. (don’t over mix, some lumps are ok).
4. Line muffin tins with your favorite liners.
5. Evenly distribute batter
6. Bake for 25-28 minutes
Yield: 12 mini muffins
Ingredients:
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Sugar
6 oz. Coconut Milk Yogurt
3/4 cups Coconut Milk
1/3 cups & 4 tablespoons Blue Lotus Traditional Masala Chai powder
5 tablespoons Water
1/3 cup Coconut Oil
Vegan Butter (room temperature, slightly melted)
Organic Powdered Sugar for garnish (topping)
Your favorite syrup
Method:
1. Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry ingredients. Leave in fridge for 2-3 hours.
2. Heat a non-stick skillet, or griddle pan over medium heat for 3-5 minutes. You can test if it’s hot enough with a little pancake.
3. Brush a thin layer of vegan butter onto the pan, it should sizzle.
4. Add the batter to the skillet or griddle pan in 1/4 cup increments. Don’t crowd the pancakes. You can do them 2 at a time if needed. Cook for about 2 minutes on each side, or until golden. You can use non-stick pancake rings if you want perfectly round pancakes as well.
5. Sprinkle some powdered sugar.
6. Serve with vegan butter and your favorite syrup.
If the pancakes are not golden enough when flipped, the skillet needs to be hotter. Turn down the heat if pancakes are too browned.
Yield: about 15-20 mini pancakes (3½ inches diameter)
Our thanks to: Rika & Doni, Vegan Miam
Ingredients:
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 tablespoons Sugar
6 oz. coconut Milk Yogurt
3/4 cup Coconut Milk
1/3 cup plus 4 tablespoons Blue Lotus Rooibos Masala Chai powder
5 tablespoons Water
1/3 cup Coconut Oil
Spray Oil for the waffle iron
Organic Powdered Sugar for garnish
Raw Agave Syrup or syrup of your choice
Method:
1. Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry. Leave in fridge for 2-3 hours.
2. When ready to cook, preheat the waffle iron.
3. Spray both surfaces of your waffle iron with cooking spray. Pour ½ cup batter onto phentermine.
4. Cook until the waffle iron’s indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.
5. Repeat Steps 2, 3 and 4 for as many waffles as you wish to make. There is no need to re-spray your waffle iron after the initial batch.
Our thanks to: Rika & Doni, Vegan Miam
