OREGAN CHAI RECIPE
COPYCAT OREGON CHAI TEA RECIPE -
Copy Cat of Original Oregon Chai Tea - I found this on a bulletin board called 'real food'. Since I love Oregon Chai, I thought I'd give it a try. I liked that they used honey instead of refined sugar, but I'm sure you could sub in sugar or a substitute. Enjoy.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to a boil and toss in teabags then all other ingredients in order above. Reduce heat and simmer about 5 minutes stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice.
- Refrigerate unused portion. To reheat, you may either heat any conventional way, or froth with cappucino maker!
Nutrition Facts : Calories 163, FatContent 5, SaturatedFatContent 2.9, CholesterolContent 17.1, SodiumContent 69.4, CarbohydrateContent 27.8, FiberContent 0.9, SugarContent 20.6, ProteinContent 4.2
VANILLA CHAI CHEESECAKE RECIPE -
This recipe is from the Oregon Chai website. I LOVE Oregon Chai- because of course I am from Oregon- but its great really! If you don't have Oregon Chai substitute another brand like TAZO. I haven't tried this yet but wanted to post it so I don't loose it! Cooking time includes crust.
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
- Cool.
- Preheat oven to 350 degrees.
- Mix together crust ingredients.
- Press well into the bottom of a greased 9-inch springform pan.
- Bake for 12 minutes.
- When you take pan out of the oven, reduce heat to 290 degrees.
- Beat cream cheese with mixer until smooth.
- Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
- Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
- Add eggs, stir by hand until just incorporated.
- Pour into springform pan, sprinkle a little cardamom on top.
- Put a baking dish with 1 inch water in the bottom of your oven.
- Cook cheesecake on middle rack for 55 minutes.
- Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
- Close it back up and let it go for another 55 minutes.
- Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
- Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
- When cold, you can freeze it for longer storage.
Nutrition Facts : Calories 456.9, FatContent 35.9, SaturatedFatContent 22, CholesterolContent 184.3, SodiumContent 309.4, CarbohydrateContent 25.9, FiberContent 0.2, SugarContent 22.3, ProteinContent 8.9
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