A Dash of Compassion » tea

Frappuccino Fridays: Chai Crème

Nicole — Fri, 26 Jul 2013 12:57:49 +0000

We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.

Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.

To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.

Enjoy!

Chai Crème frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

1 (13.5oz) can full-fat coconut milk, refrigerated overnight
2 to 3 tsp agave nectar or other sweetener
seeds from 1 vanilla bean

For the frappuccino base:

1 cup almond milk
2 chai spice black tea bags
3 Medjool dates, pitted
1/4 tsp ground cinnamon
3 ice cubes

Directions:

To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
To make the frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.

Raw macaroon sandwiches

Nicole — Mon, 18 Jul 2011 19:02:00 +0000

In the spirit of easy, no-bake summer treats, this raw macaroon recipe is made simply by dehydrating a mixture of dried coconut, dates, agave nectar and coconut butter, along with whatever flavourings you prefer. Here, I made use of my husband’s favourite spiced tea and some vanilla powder to create light and chewy vanilla-spice macaroons.They’re pretty amazing on their own, but why not kick it up a notch? It’s just a matter of blending a few key ingredients into a smooth cacao cream, then sandwiching it between two macaroons and, voilà, you’re in raw dessert heaven.

Can you tell I’m still dreaming about sandwich cookies?

Raw vanilla-spice macaroons

Yield: 6 sandwiches

Ingredients:

For the macaroons:

2 cups unsweetened coconut flakes
2 tsp ground spiced tea (I used 2 bags of bengal spice)
1/2 tsp vanilla bean powder
1/8 tsp sea salt
4 dates, chopped
1/4 cup raw agave nectar
2 tbsp coconut butter, softened
2 tbsp water

For the cacao cream filling:

1/3 cup raw cashews, soaked for at least one hour
1/4 cup coconut butter, softened
3 tbsp raw agave nectar
1/2 tbsp cacao powder
1/4 tsp vanilla bean powder
1/4 tsp ground cinnamon
pinch of sea salt

Directions:

For the cookies:

In a food processor, process the coconut flakes, ground tea, vanilla bean powder and salt until combined.
Add the remaining ingredients and process for a minute or two until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add more water.
Using a cookie scoop or tablespoon, scoop the dough onto a dehydrator tray and gently flatten with the bottom of a glass (you should get 12 small cookies). Dehydrate the macaroons at 105 degrees for about 6 hours or until desired texture is achieved. They should be crisp on the outside but still chewy on the inside.
Spread a small amount of the filling (recipe below) on half of the cookies and press another plain cookie on top to form a macaroon cookie sandwich.

For the cacao cream filling:

Blend all ingredients in a high-speed blender until smooth.

Cranberry-orange tea cake

Nicole — Mon, 08 Nov 2010 22:30:00 +0000

Childhood memories are some of the most precious memories we possess. Certain people, like our parents and grandparents, play a pivotal role in the creation of those memories. For me, the thick, heavy aroma of black tea combined with the scent of freshly baked ginger cookies or banana bread takes me back to a time long ago, when my grandma would prepare tea (for the adults), Kool-Aid (for the kids) and goodies for us when we came over for an afternoon visit or a game of Scrabble.

Grandma was so good to my family. She gave freely of her time and of her meager income, and she made sure we were all kept warm with her hand-knit wool blankets—she took special care to make one or more for each of her five children, 13 grandchildren and eight great-grandchildren. “Always say your prayers,” she would say to all of us. She bought me my first tea pot when I moved to Toronto years ago to attend university, and she instilled in me the belief that homemade baked goods are far superior if you put a little love into them. Sadly, she passed away on Christmas morning 2009, at the age of 93.

Grandma and me (2008)

This special cranberry-orange tea cake recipe is in honour of my grandma. Infused with her favourite tea, orange pekoe, there is a depth of flavour and colour that can’t be missed. The sweet orange zest perfectly balances the tart cranberries throughout, and the chopped walnuts add a lovely nutty crunch. Feel free to top yours with icing if you wish. A simple glaze made with powdered sugar and nondairy milk or fresh orange juice would be nice. Enjoy!

Cranberry-orange tea cake

Yield: one 8-inch cake

Ingredients:

1 cup whole wheat pastry flour
1 cup unbleached AP flour
1/2 cup Sucanat
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1 tbsp fresh orange zest
1 cup strongly brewed orange pekoe tea, cooled
Ener-G egg replacer for 1 egg
1/4 cup sunflower or canola oil
1/2 cup fresh or frozen cranberries
1/3 cup chopped walnuts

Directions:

In a large bowl, whisk together the whole wheat flour, unbleached flour, Sucanat, baking powder, baking soda, cinnamon, salt and orange zest. Set aside.
Remove the tea bags from the tea (be sure to squeeze the excess liquid from the tea bags) and whisk in the egg replacer and oil.
Pour the tea mixture into the flour mixture and stir just to combine. Gently fold in the cranberries and walnuts. It will be a fairly thick batter.
Spoon the cake batter into an oiled 8-inch round pan. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool completely. Serve with tea and a side of nondairy ice cream or, for a sweeter treat, decorate with a glaze made of icing sugar and nondairy milk or orange juice