Chocolate Chai Spiced Tear Away Bread

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This week I came across a fantastic recipe from delicious. magazine that was too good to pass up. After trying it out, I realized it's a keeper. Easy, delicious and straightforward this is one recipe that will make it out on Easter weekend and many more holidays to come.

I made a few tweaks to the recipe, mainly by substituting Arvinda's Chai Masala for the cardamom, as the blend itself is predominately cardamom in addition to other warming spices like ginger and cinnamon. I omitted the dulce de leche to avoid it being too sticky-sweet, so it could pair nicely with a cup of Masala Chai. Masala Chai is most often served with something savoury like Kale Onion Pakoras so when pairing it with a dessert, choose something less sweet for balance.  

I ended up baking this in a bundt pan for a round presentation, which I thought gives it a bit of a special feel for a holiday brunch. I subbed in some whole wheat flour for the all-purpose flour and added milk chocolate in with the 70% cocoa dark chocolate so you get bites of both throughout the loaf. 


CHOCOLATE CHAI SPICED TEAR AWAY BREAD

Recipe adapted from delicious. magazine

Method of Preparation:

1) In a small bowl, mix warm milk with sugar and quick-rise yeast. Stir to mix well. 

2) In a large mixing bowl combine all-purpose flour, whole wheat flour, ARVINDA'S CHAI MASALA and sea salt. Fold in milk mixture and whisked egg. Knead until combined. Cover bowl completely and set aside for one hour until yeast activates.

3) Oil a bundt pan (or loaf pan). Preheat oven to 35oF.

4) Knead dough and roll into golf-sized balls and placed in bundt pan, spacing them apart. Sprinkle in chocolate.

5) Bake in centre of the oven for 30 minutes. Remove from oven, cover with foil and continue baking for another 15 minutes. Cool and serve with butter and a cup of Masala Chai.

Ingredients:
1¼ CUP warm milk
2 TBSP. sugar
1 TSP. quick-rise yeast  
225G all-purpose flour
225G whole wheat flour
1 TBSP. ARVINDA'S CHAI MASALA
1½ TSP. sea salt
1 egg, whisked
100G 70% dark chocolate chunks
1 TBSP. oil

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Fruity Christmas Chai Spiced Cookies

One fun way to use Arvinda's Christmas Chai Masala is in your holiday cookies.

Try these cute little fruity Christmas cookies that will add some spice and flair to your holiday table.

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FRUITY CHRISTMAS CHAI SPICED COOKIES

Method of Preparation: 

1) Cream butter and sugar together. Add egg and mix. Add baking powder and vanilla extract. Mix. Fold in flour. Add ARVINDA'S CHRISTMAS CHAI MASALA. Fold in candied peel, citrus peel, currants and cranberries.

2) Chill dough for 30 minutes in the refrigerator.

3) Preheat oven to 350F.

4) Roll out cookies into small 1-inch diametre balls and flatten with palm of your hand. Place on a baking sheet lined with parchment paper.

5) Bake for 13-18 minutes or until bottoms are golden brown. Make 45 small cookies.

Option: Drizzle with melted white chocolate to finish cookies.

Ingredients:
1/2 CUP butter, softened
1/2 CUP brown sugar
1 egg
1/8 TSP. baking powder
1/4 TSP. pure vanilla extract
1 1/3 CUP all-purpose flour
1 1/2 TSP. ARVINDA'S CHRISTMAS CHAI MASALA
1/4 CUP mixed candied peel
1/4 CUP mixed citrus peel
1/4 CUP currants or raisins
1/4 CUP dried cranberries   

No Sugar Added: Chai Spiced Orange Chocolate Truffles

I usually make a big batch of these Chai Spiced Orange Chocolate Truffles and stash them in the freezer. I love these because they are indulgent but without any added sugars. I use medjool dates to sweeten the pot!

These would be also nice to gift during the holidays or placed on your Christmas cookie plate. When you bite into one they are soft and melt-in-your-mouth. Store in the freezer for up to one month and they will hold their shape.


CHAI SPICED ORANGE CHOCOLATE TRUFFLES

Method of Preparation: 

1) In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.

2) In a double boiler over the stove, gently melt chocolate. (A double boiler is a pot of boiling water with a bowl placed on top to melt the chocolate. This way chocolate won’t burn). Stir in cream, vanilla extract, ARVINDA'S CHAI MASALA and orange zest.

3) In a food processor, purée dates with water until a smooth paste. In a separate big bowl combine date paste with chocolate mixture. Chill in freezer for 30 minutes.

4) Form into truffles and roll in coconut. Enjoy on a treat day!

Ingredients:
1 PKG. pitted medjool dates (340g)
1/4 CUP hot water
300G dark bittersweet chocolate
1/2 CUP 10% light cream
1/2 TSP. vanilla extract
1 TSP. ARVINDA'S CHAI MASALA
zest of an orange
1 CUP shredded unsweetened coconut

 

Arvinda's Christmas Chai Spiced Rum Balls

Rum balls always make a nice addition to a holiday cookie plate. We made some using the sweetness from dates spiced with Arvinda’s Christmas Chai Masala. Yum, they melt in your mouth.

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CHRISTMAS CHAI SPICED RUM BALLS

Method of Prepation: 

1) In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.

2) In a double boiler over the stove, gently melt chocolate. (A double boiler is a pot of boiling water with a bowl placed on top to melt the chocolate. This way chocolate won’t burn). Stir in cream, spiced rum, and ARVINDA'S CHRISTMAS CHAI MASALA.

3) In a food processor, purée dates with water until a smooth paste. In a separate big bowl combine date paste with chocolate mixture. Chill in freezer for 30 minutes.

4) Form into truffles and roll in chocolate sprinkles. They store best in the freezer.

Ingredients:
1 PKG. pitted medjool dates (340g)
1/4 CUP hot water
300G dark bittersweet chocolate
1/2 CUP 10% light cream
2 TBSP. spiced rum
1 TSP. ARVINDA'S CHRISTMAS CHAI MASALA
1/2 CUP chocolate sprinkles

A quick holiday treat: HOLIDAY CHAI SPICE LADOOS (SNOWBALLS)

Years ago, my Holiday Chai Spice Ladoos (snowballs) recipe was featured in the article, “How to Create a Signature Party” in the Toronto Star.

This recipe is easy as it requires no baking, so it's a quick sweet treat to make! These will look beautiful on any Christmas cookie plate as they look like 'snowballs' thanks to the coconut.

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HOLIDAY CHAI SPICE LADOOS (SNOWBALLS)

Method of Preparation:

1) In small bowl, soak raisins in rum at least 15 minutes. Drained just before using.

2) In medium bowl, add peanut butter; stir well. If consistency is stiff, warm slightly in microwave. Mix in 3/4 cup coconut, cranberries, almonds, peel, honey, ginger, ARVINDA'S CHAI MASALA and raisins. Refrigerate 15 minutes.

3) Using heaping teaspoons, roll into balls.

4) Place remaining 1/2 cup coconut in shallow bowl. Roll balls in coconut, shaking off excess. Store in sealed container in refrigerator.

Makes about 45 pieces.

Ingredients:
1/4 CUP raisins (such as Thompson or sultana)
2 TBSP. rum
3/4 CUP crunchy peanut butter
3/4 CUP dried, unsweetened coconut + 1/2 CUP for dusting
1/2 CUP dried cranberries
1/2 CUP raw, unblanched almonds, chopped
1/4 CUP mixed peel
1/4 CUP honey
1 TBSP. ARVINDA'S CHAI MASALA
 

Citrus Chai Spiced Sugar Cookies

Of all my holiday baking recipes I make annually, this recipe is my favourite. The citrus notes pair amazing with Arvinda’s Chai Masala–which is a warming holiday spice blend.

I love biting into one of these cookies crackling the citrus chai icing which makes these cookies softer. You can choose any cookie cutter for these, but I always make them as stars and finish them with silver candies, making them a pretty addition to any cookie plate. Enjoy, I hope you will try them!

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CITRUS CHAI SPICED SUGAR COOKIES

Method of Preparation: 

1) Line two or three baking sheets with parchment paper. Preheat oven to 375F

2) In a large bowl, cream butter and sugar. Add egg and mix. Stir in ARVINDA'S CHAI MASALA, vanilla, baking powder, orange zest and lemon zest. Stir in flour. Chill dough for 15-20 minutes in refrigerator.

3) Roll out dough 1/8’’ thick. Using assorted cookie cutters, cut out dough into cookies. Bake for 6-9 minutes or until slightly golden brown on edges. Cool on wire rack.

4) Icing: In a small bowl, sift icing sugar and stir in orange juice. Mix in orange zest and ARVINDA'S CHAI MASALA. Glaze cooled cookies with icing. Decorate with sprinkles or festive candies.

Ingredients:
1 CUP butter
1 1/4 CUPS sugar
1 large egg
1 TBSP. ARVINDA'S CHAI MASALA
1 TSP. vanilla
1 TSP. baking powder
zest of a lemon
zest of an orange
3 CUPS flour

Citrus Chai Icing:
1 CUP icing sugar
1 TBSP. orange juice
1 TSP. orange zest
1/4 TSP. ARVINDA'S CHAI MASALA

Fireside Spicy Chai Mulled Apple Cider

Here’s a warming drink to have around the fireplace over the holidays, perfect for the whole family.

Many mulled apple cider recipes call for honey or brown sugar. This recipe omits the added sugar, as the natural sweetness from the oranges and apple cider is pleasant on its own.

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FIRESIDE SPICY CHAI MULLED APPLE CIDER

Method of Preparation:

1) In a large pot, bring apple cider to a gentle boil with remaining ingredients.

2) Strain into mugs and garnish with an orange slice and star anise. Serves 6-8.

Ingredients:
2 L apple cider
2 TSP. ARVINDA'S CHAI MASALA 
1 TSP. pure almond extract
6-8 orange slices
6-8 star anise, from ARVINDA'S WHOLE SPICES, to garnish

Chai Spiced Cupcakes with Shrikhand Icing

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The last time there was a Royal Wedding, I decided to celebrate with a dessert beautiful, decadent that was 'fit for a king' which would be my Chai Spiced Cupcakes with Shrikhand Icing.

Shrikhand is one of the most divine Indian desserts, of a sweetened thick pressed yogurt that is scented with cardamom, saffron and nutmeg, topped with almonds and pistachios. Absolutely divine and it makes an excellent icing topping for a regal cupcake! With another Royal Wedding announced, there will be another chance to create another decadent sweet very soon.


REGAL CHAI SPICED CUPCAKES with CREAMY CHAI SHRIKHAND ICING

Method of Preparation:

1) Preheat oven to 350F. Line a muffin baking pan with liners.

2)In a large mixing bowl, cream butter with sugar. Add egg and mix. Mix in vanilla. Set aside.

3) Sift all dry ingredients together. Mix in half dry ingredients with creamed butter mixture. Add milk and mix well. Sift in remaining half of dry ingredients.

4) Spoon batter into cupcake liners. Bake in oven for 20 minutes or until cupcakes are golden and cooked all the way through. Makes 12 cupcakes.

5) Icing: Lay a cheesecloth in a colander, add yogurt and place in sink. Allow 5-6 hours (or overnight) to drain excess water from the yogurt.

6) Scoop yogurt “cheese” into a bowl. Mix in sugar, saffron, pistachios, almonds and ARVINDA'S CHAI MASALA. Mix well and spoon onto cupcakes as frosting.

Ingredients:

Cupcake:
1/3 CUP butter, softened
¾ CUP lightly packed brown sugar
1 egg
1 TSP. vanilla extract
½ CUP milk
1 CUP unbleached flour
2 TSP. ARVINDA'S CHAI MASALA
½ TSP. baking powder
½ TSP. baking soda
12 cupcake liners

Shirkhand Icing:
1 tub Balkan-style plain yogurt (750g container)
½ CUP granulated sugar
1 TSP. ground raw pistachio
1 TBSP. coarsely ground almonds
1 TSP. ARVINDA'S CHAI MASALA
pinch of saffron, soaked in 2 tbsp. of milk
 

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Chai Spice Indian Shortbread: Nan Katai

A typical cookie or sweet we make during Diwali, the Festival of Lights is Nan Katai (or Khatai), a Indian-style shortbread with saffron and cardamom. 

I often make this during Christmas too and add them to my cookie plates, offering a slight Indian touch to the holidays! Try with Arvinda's Christmas Chai Masala.

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NAN KATAI ~ INDIAN-STYLE SHORTBREAD COOKIES

Method of Preparation:

1) Preheat oven to 350F. In a small bowl soak saffron in milk. Set aside.

2) In a bowl add butter and sift in icing sugar. Mix in ARVINDA'S CHAI MASALA and baking soda. Sift in flour. Mix in semolina. Mix in milk with saffron.

Shape batter into balls and slightly flatten into a discs. Bake for 12-14 minutes or until bottoms are golden in colour.

Makes 14 large or 20 small cookies.

Ingredients:
1/2 CUP ghee or butter, softened
1/2 CUP icing sugar
1 TSP. ARVINDA'S CHAI MASALA
1/4 TSP. baking soda
1 CUP flour
1/4 CUP semolina
2 TBSP. milk
6-8 saffron strands
1 TBSP. almonds, whole of slivered, for garnish