[palmier]

I have a friend who is a food chemist (makes flavorings for big corporations) While at his work yesterday, we made chai according to capechefs recipe. Then we tried variations of Svadhisthina's. Both were very spicy, the second one was sweet. We then tried one of our own. A mixture of ideas from everybody sans cayanne. We both liked the black & green tea version with soy. Soy added a nutty finish that went well with the spicinesss.

After a couple of hours just playing (I know...too much time on our hands) many of my friends co workers walked in because of the odor. We were now making double and triple batches. The generan concenses was a preference for a slightly less kick (fewer peppercorns / cayanne),less sweet with soy drink. One gal tried a teaspoon of praline paste in hers. I thought is was great

[shroomgirl]

So are you adding water to the soymilk...and are you using reg or vanilla soy (brand?). wonderful with crisp oatmeal cookies for dunking...If I haven't got a stock of homemade I go for HobNobs...
About 3:30-4 in the afternoon Chai hits the spot.

[Shimmer]

HobNobs were first discovered by yours truly on a college trip to England and Scotland. I have found them in very few places in the United States, but there is nothing like it! And of course, Shroomgirl, you would know about them. Someday I will sell them in my international tea house.....

I believe I have used both vanilla soy milk and regular, although soy "drink" isn't the same quality. I don't water it down. And in the summer, iced chai is also grand. Vanilla soy milk makes it sweeter, so if you want it less sweet, use plain.

It's approaching the afternoon, and you're right. Chai does sound lovely.....

~~Shimmer~~

[Risa]

Most Canadian supermarkets have HobNobs, or at least they used to, so both of you can stock up when you go to the reunion next June! With the currency exchange, you'll probably get over 40% off.

[garlicginger]

What are HobNobs?

[shroomgirl]

crispy crunchy 2 1/2"-3" oatmealiest semi-sweet cookies/biscuits(if you live in a place that differentiates cookies and cookie imitating biscuits)
There are no nuts, berries, spices, etc in these gems and they are incredible when you just want a slightly sweet crunchy dunk for Chai.....I did not feel very bad passing them onto my babies when they were little guys.....

[momoreg]

HobNobs are yummy! You know what's also really tasty, and very similar, are Scottish oatcakes.

[shroomgirl]

I enjoy oatcakes this time of year with gorgonzolla and comice pears....or stilton, cheshire any stronger blue veined cheeses...the sweet oat goes well with those.....

Back to Chai....I tried vanilla 365 soymilk the house brand of Whole Foods and did not care for the chai...Mine is not "there" yet. Thought of a funky version with a TBL of caramel in the mix...

[cape chef]

Shroom, Did you ever get it the way you wanted it?
cc

[shroomgirl]

Close but not a recipe to pass on to a class......I like the thicker version using straight milk no water. Soy didn't do it for me, and I do use soy milk on occasion so it wasn't an aversion to the flavor. I do like a kick from the pepper, I don't like the overly sweet from Starbucks, I think the spice mix may need more thought.....I had an Indian (from India) neighbor in Baton Rouge that cooked amazingly with really crappy equipment....plastic handled steak knifes were her kitchen knives....but man oh man she could crank out glorious food....we made somosas that were phenominal.....huge quantities to freeze using BAD knives.
I digress, she made CHAI that is my goal to recreate....the secret is in the garam masala. My attention has been diverted, I'll get on it again.

[Isa]

Shroom,

When I saw this recipe I thought it might be something you would enjoy.

Chai pots De Creme
6 Servings

Custard
1 cup whipping cream
1 cup whole milk
1 tablespoon loose English Breakfast tea or Jasmine tea
1 cinnamon stick
8 whole cardamom pods
6 whole cloves
3 1/4-inch-thick rounds of peeled fresh ginger
4 large egg yolks
1/2 cup (packed) golden brown sugar
1/4 teaspoon grated orange peel

Topping
1 cup chilled whipping cream
2 teaspoons sugar

For custard:
Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.

Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.

Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.

Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)

For topping:
Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.

Bon Appétit

[shroomgirl]

Wouldn't that be incredible after an Indian meal????Thanks
by the way In the Sweet Kitchen's sweet risotto is wonderful, I think adding chai spices to that would be super too.

[Isa]

You're very welcome Shroom.


As for sweet risotto, I have to confess it's not my cup of tea. I don't know why really, I can not recall a bad memory of rice pudding. I'll just have to give it a try one day. But can it be compare to a rice pudding?

[shroomgirl]

As beef liver is to foie.

[Isa]

Point taken, definitely have to try it.