White Chocolate Chai Tea Latte Baran Bakery
Start with a Chai Latte (whole milk, no water is best) Add Cinnamon Dolce Syrup (1 pump tall, 2 Grande, 3 Venti) Add White Mocha Syrup (1 pump tall, 2 Grande, 3 Venti) Top with Whipped Cream & drizzle Cinnamon Dolce ( optional) or sprinkle with cinnamon powder. **If you prefer your beverage less sweet, we suggest cutting the syrup additions by.
White Chocolate Chai Tea Latte Baran Bakery
2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon request. Dutch Bros' spiced Chai Tea, white chocolate sauce and your choice of milk creates our iconic White Chocolate Chai Latte! Available as a hot or iced! Don't forget to add whipped cream!
4" layers of chai tea, red velvet & white chocolate White chocolate
Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until completely smooth and creamy, about 2 minutes.
White Chocolate Chai Tea The Kitchen Prep Blog
Bring water to a boil a saucepan (or microwave-safe container). Add tea bags, remove from heat and allow to steep for five minutes. Discard tea bags. Using a saucepan or microwave, heat the milk until steaming. Place chocolate in a small bowl and pour ¼ of steaming milk over chocolate - stir until chocolate is melted and smooth.
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Set aside for at least 10minutes, remove the tea bag, and strain spices. Reheat the cream for 1 minute in the microwave, until hot. Whisk the cream into in the white chocolate until melted and smooth. Store in the fridge to cool/harden a little for about 2 hours. Whip the ganache to make it light and fluffy.
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In a microwave safe mug, add the milk and microwave for 1-2 minutes or until nearly simmering temperature. Mix the white chocolate syrup into the milk. Prepare a tea bag or infuser with the masala chai and place in the hot milk. Steep for up to 10 minutes or until desired flavor is achieved. Top with whipped cream, cinnamon, caramel, and white.
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Place Chex in a large bowl and set aside. Crush or grind the tea slightly, and add to a bowl with the white chocolate chips. Melt white chocolate gently in the microwave (50% power, stirring after each 15-30 second interval until melted) or over a pot of gently simmering water.
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In a large mixing bowl, cream butter and sugars together on medium speed until fluffy, 2-3 minutes. Mix in the eggs until fully incorporated, then the vanilla. Sift in the flour, baking soda, cinnamon, nutmeg, cloves, ginger, cardamom, allspice, pepper, salt, and cornstarch. Mix until just combined into a thick dough.
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Heat milk in a small pot over medium-high heat. Add tea bag (make sure to keep tag away from the burner!). Once milk begins to steam and bubbles start to form, turn heat off. Let tea bag steep for 2 minutes. Press tea bag between a spoon and the side of the pot to wring any liquid from it and dispose of bag.
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Instructions. Bash the whole spices with the back of a knife or rolling pin, then toast them in a dry pan till fragrant. Note: if using ginger, don't add till the milk and water have come to a boil, to avoid curdling the ginger. Add the water and boil for 5 minutes on medium-high or high heat.
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Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cloves, cardamom, allspice, and black pepper. In the bowl of a stand mixer or using a large bowl and a hand mixer, combine the remaining stick of butter, sugar, and cooled brown butter. Beat on medium speed until light and fluffy, about 2 minutes.
White Chocolate Chai Tea The Kitchen Prep Blog
Instructions. In a medium saucepan, bring all ingredients except for the white chocolate to a boil. Turn off the heat and allow mixture to sit for 5 minutes to let the flavors blend. Reheat again until hot, then strain mixture through a fine mesh. Add white chocolate and stir vigorously until melted and smooth.
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Instructions. On the stove, heat up the milk in a medium size pan. Place the white chocolate and all the spices in a heat resistant bowl. Just before the milk begins to boil, slowly pour about 1/2-1 cup of milk over the white chocolate mixture. Stir until all the chocolate melts.
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Bring to a simmer over medium-low heat, whisk often to avoid burning. Meanwhile, chop the white chocolate, set aside. Once the milk mixture has come to a light simmer, remove from heat and add the chai tea bags. Cover the pot and set aside to steep for 3-5 minutes, depending on desired strength.
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Combine the chai tea concentrate and the white chocolate in a heavy bottomed pot. Heat over low heat and stir continuously until the chocolate has completely melted and incorporated in the tea. Remove the tea from the pot pouring half in each of two cups. Add the milk and cream to the pot and again heat over low.
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Instructions. Bring water to a boil in a saucepan or in the microwave. Remove from heat, and add tea bags. Steep for five minutes. Discard tea bags. Using a saucepan or microwave, heat the milk until steaming. Place chocolate in a small bowl and pour ¼ of steaming milk over chocolate - stir until chocolate is melted and smooth.
