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Nutrition
Facts:
(per serving) |
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Calories:
150
Fat: 1.5g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrate: 30g
Fiber: 3g
Protein: 4.5g
Soy Protein: 3.5g |
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This recipe is: |
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Vegetarian
Low Sodium
Low Cholesterol
Low Fat
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Recipes - Beverages
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Chocolate
Chai
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| Dana
Jacobi |
| Serves: 4 |
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| Chai
should be spicy, sweet, and served steaming
hot. This one also includes chocolate, which
goes so well with spices. A drink that helps
stimulate digestion, thanks to the spices
in it, chai is good served after a big meal,
as well as for a stimulating breakfast drink
or mid-afternoon pick-up. If you do not have
a vanilla bean, mix a teaspoon of real vanilla
extract in just before pouring the Chai. |
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| Measures
Translation Table |
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| Ingredients: |
4 cardamom
pods
3 thin slices fresh gingerroot
Two 3-inch cinnamon sticks
2 cloves
1/2 teaspoon anise seeds
1/2 teaspoon black peppercorns
1/2 vanilla bean
4 black tea bags
1 tablespoon Dutch-processed cocoa powder
2 cups 8th
Continent™ chocolate soymilk
1/4 cup dark brown sugar |
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| Instructions: |
- On a cutting board, whack the cardamom
pods with the side of a heavy knife to
crack the pod.
- Whack the ginger slices to bruise them.
Place the cardamom and ginger in a medium
saucepan.
- Add the cinnamon, cloves, anise seeds,
peppercorns, and vanilla.
- Pour in 2 cups cold water.
- Over medium heat, bring to a boil, reduce
the heat, and simmer the spices for 3
minutes.
- Cover the pot, and remove it from the
heat. Steep the spices for 15 minutes.
- Whisk in the cocoa until is dissolves
completely.
- Add the tea. Return the pot to the stove,
over medium heat, and bring the liquid
back to a boil.
- Add the soymilk. Mix in the sugar.
- When the Chai is hot, pour it through
a strainer into individual mugs or a large
pitcher, and serve.
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