One of the joys of the Holiday Season is the yummy treats we get to indulge in with friends and family. Aromatica's Chai Sansibar herbal tea has been a mainstay in our kitchen for several years. Its unique blend of spices and aromatic herbs allow it to be used in a wide range of cuisines, from sweet to savoury, main dishes and desserts. Here are three of our most popular recipes:
1. Hot Apple Chai: In a large saucepan on your stove heat 8 cups of 100% pure apple juice (not concentrate) to just below boiling. Remove from heat. Place 2 tablespoons of Aromatica Chai Sansibar Rooibos into a large infuser or paper brew sac and place in the juice to infuse. Brew 7 minutes, remove infuser with rooibos from saucepan. Serve hot. (Note: substitute cranberry or pomegranate for the apple juice as a delicious alternative.)
2. Chai Infused Meatballs: Brew a strong infusion of Aromatica's Chai Sansibar Rooibos by brewing 1 Tbs of rooibos in 1 cup of hot water for 7 minutes. In a separate bowl combine 1 lb lean ground pork, 1 medium onion minced, 1 clove garlic minced, 2 Tbs soy sauce, 1 Tb Worcestershire sauce, a splash of liquid smoke, 1/4 tsp ground cinnamon, 1/2 tsp cracked coriander seeds, 2 Tbs extra vigin olive oil, and 1/2 cup of the brewed Chai Sansibar. Mix by hand thoroughly. Form the mixture into 2 inch diameter meatballs. Cook in uncovered skillet over medium heat until done (internal temperature of meatballs should reach 170 F). During the last 2-3 minutes of cooking, pour the remaining brewed Sansibar Chai into the skillet to deglaze the pan and to allow the meatballs to further infuse with the chai spices. When done, remove meatballs from skillet, allow to drain, and serve. Great party appetizer!
3. Chai Sansibar Rooibos Apple Harvest Bundt Cake: Ingredients you will need are 1 cup raisins, 3 eggs, 1 1/2 cup sugar, 1 tsp pure vanilla extract, 1/3 cup olive oil mixed with 2/3 cup applesauce, 2 cups all-purpose flour, 2 Tbs finely ground dry Aromatica Chai Sansibar Rooibos (use a spice or coffee grinder to get it fine as flour), 1 tsp salt, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp allspice, 3 apples peeled and diced, 1 cup chopped pecans.
Heat oven to 350F. Place raisins in bowl and toss them with 2 Tb flour until lightly coated and set them aside. (Coating prevents them from sinking in the cake batter during baking.) In a mixing bowl beat the eggs and sugar until fluffy. Slowly incorporate the vanilla and the oil/applesauce mixture into the eggs and sugar. In a separate bowl blend thoroughly the flour, finely ground rooibos, salt, baking soda, cinnamon, cloves, and allspice, then stir into the egg and applesauce mixture. Mix in the apples and pecans, then stir in the raisins, distributing them evenly through the batter.
Spoon the batter into a nonstick 10-inch Bundt pan. Bake 60-70 minutes until a knife inserted in the center comes out clean. Let cool completely on a wire rack, then turn out of the Bundt pan and serve.
If you check the recipe page of our website you will see that there are several other recipes using our Chai Sansibar. What treats can you create? Share your favourites with us!
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