SPIKED TEA RECIPES

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CHAI TEA WITH SPICED RUM RECIPE | VALERIE BERTINELLI - FOO…



Chai Tea with Spiced Rum Recipe | Valerie Bertinelli - Foo… image

Provided by Valerie Bertinelli

Categories     beverage

Total Time 30 minutes

Cook Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

4 cups almond milk
5 spiced chai tea bags 
8 ounces spiced rum or bourbon 
3 ounces agave syrup
1 cup heavy whipping cream 
Ground cinnamon, for garnish 

Steps:

  • Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
  • While the tea is steeping, whip the cream to soft peaks.
  • Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

POTATO LATKE RECIPE | JAMIE OLIVER POTATO RECIPES



Potato latke recipe | Jamie Oliver potato recipes image

A perfect base for all kinds of tasty toppings, or simply delicious with a dollop of fiery mustard or soured cream

Total Time 30 minutes

Yield 10

Number Of Ingredients 6

2 large Maris Piper potatoes (600g total)
1 onion optional
4 tablespoons plain flour
2 large free-range eggs
vegetable oil for frying
½ a bunch of fresh woody herbs such as sage, rosemary, thyme (15g)

Steps:

    1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
    2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
    3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
    4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
    5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
    6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
    7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.

Nutrition Facts : Calories 167 calories, FatContent 9.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 3.3 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 0.2 g salt, FiberContent 1.7 g fibre

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    1. Scrub the potatoes clean, then coarsely grate (skin and all). Peel and finely slice the onion (if using).
    2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
    3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
    4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
    5. Shape small handfuls of the potato mixture (roughly the same size as a golf balls) into latkes, flattening gently, then carefully add to the pan – you may need to work in batches.
    6. Fry for 1½ to 2 minutes on each side, or until golden and crisp, then drain on kitchen paper.
    7. Pick the herbs and scatter into the pan with the remaining oil. Fry for a few seconds until crisp, then remove to the kitchen paper before sprinkling over the hot latkes.
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    2. Place in the middle of a clean tea towel and wring out the liquid, then transfer to a large bowl.
    3. Add the flour and crack in the eggs, season with sea salt and black pepper, then mix well to combine.
    4. Place a large frying pan on a medium heat with enough oil to cover the bottom of the pan.
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