If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

Pozole Breakfast Recipe

This is more of an accident turned amazing breakfast. The day after making my original pozole recipe, I ended up over reducing my soup and ending up with an amazingly rich, flavorful chicken/hominy mix. I simply plated it up and topped with fried eggs. Replicate this breakfast by following the directions above except, reduce chicken stock to 1.5 cups. When cooking the soup base step, continue to simmer until almost all liquid is absorbed. Top with a fried egg and cilantro.

Juanitas Hominy Mexican Style, 25 oz (packaging may vary)

Dried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes by Ole Rico

Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Rico

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Disclaimer: this is definitely brunch bait! Super rich maple brown sugar oatmeal topped with sweet caramelized bananas kissed with a touch of brandy!

Making caramel can be intimidating to a beginner. My advice is to take your time! The small amount if sugar required in the recipe makes 1 tiny batch of caramel. If your batch goes to far, simply rinse out your pan and start over. Its better to practice than to eat bitter bananas! Don’t skip the flambe of your bananas (or “nanas” as my daughter calls them) as doing so will leave your final product with a bitter alcohol aftertaste.

Opt for a stainless steel or copper non-stick pan for making your caramel and bananas. The heat distribution of these tools makes a difference [over cast iron or aluminum] in your caramel.

Vegan friendly version: swap the milk to plant based, such as a rich cashew or coconut milk, and swapping the butter for coconut oil.

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Knowing every ingredient you already have in your fridge, pantry shelves and beyond is difficult to keep up within your head. learn these quick  techniques for master inventory so you never overbuy again

Knowing what you have saves you money 

According to a study done by the united states department of agriculture (USDA) in 2018, it was found that american consumers waste about one pound of food per day or 225-290 pounds per year. Imagine taking your grocery budget, and throwing about 20% of it in the trash. Tragic right? but there’s a solution: only buy what you need for a certain period of time. This practice not only helps you reduce waste in your home, but also saves that precious 20% of grocery cash that would normally go into oblivion. 

The best way to buy what you need is to know exactly what you already have. Taking regular inventory of your pantry stock, refrigerator and freezer contents helps you to understand what you need to actually shop for. Master inventory is something I learned to do in culinary school and its stuck with me throughout my career and home life. It’s easy, and what you spend in time, is made up for in grocery bill savings on the back-end. Read on to learn my 5 easy steps on how to do master inventory at home. 

How to do master inventory 

1. Create a dated list and divide it up by ingredient types, or sections of your kitchen (fridge, pantry, etc). Make your own, or download my free template here
2. Then go through one section at a time, sorting each ingredient (like canned goods) so you know exactly how much you actually have. I like to take this time to consolidate ingredients into 1 easy to see container (like sugar and flour). be sure to label and date the items you take out the original packaging, so you can find it with a quick glance later. 
3. Next, write down the ingredient, and the quantity on your list. Leaving off how much you have can leave you asking questions when you actually get to the store. 
4. Repeat these steps until you’ve gone through all the contents of your kitchen. Jot down any recipes you might want to try, to use up ingredients you already have. 
5. You’re done! you can now take this inventory list (and your recipe ideas) to create a grocery list noting only what you actually need. No guesswork on aisle 7! 

Some helpful tips

Break your inventory up over a few days if you have to.  pantry on one day fridge, then freezer on another. There’s no rush! 

master inventory does have to happen every week. some staples don’t deplete that quickly, so there’s no need to record them over and over. i recommend doing one master inventory once every 1-2 months, then doing a quick 30-minute inventory before your meal plan/grocery runs. 

on the topic of meal planning, always take preference to what has or about to expire. this technique is called fifo (first-in-first-out). cooking up older ingredients first will help you reduce waste the fastest.  download my free master inventory sheet to help you get started right away! 

in these live video recordings, i go through my own master inventory and then show you how i use it to plan meals for the following week. 

Specialty Tools & Links

Baf Master Inventory Sheet

Part 1

Part 2

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If you’re a reformed dairy lover, or simply want to go plant-based, finding a milk alternative that tastes similar to cow’s milk can be hard to find on store shelves without the premium price. This creamy dairy alternative is inexpensive and easy to make. Done in about 10 minutes without additives or hidden ingredients.

Recipe Inspiration 

The problem with most commercial dairy alternatives is that they contain additives for flavor, and many stabilizers to keep them from separating on the shelf. Most of the time, you’re paying more for those additives, than the main ingredients used to make the milk itself (hint: water). Whether you’re looking to cut dairy for your health, the environment o simply tired of paying a premium for plant-based milk alternatives, this recipe is for you!

Utilizing cashews in this recipe provides a layer of sweetness and creaminess that you know and love when enjoying full-fat dairy. I love to use cashews when creating vegan treats because their mild buttery flavor is easy to build upon. Oats make a great companion as a milk alternative because they add a creamy texture to the mix and are relatively inexpensive.  

Recipe Tips 

You’ve not limited just cashews for this recipe. Almonds, hazelnuts, and walnuts make great alternative dairy as well. If you’re allergic to nuts, you can omit them altogether and skip directly to blending your oat milk. 

Do soak the cashews (or any other nuts) for this recipe. Doing so allows you to have a smoother and creamier finished product. Skipping this step makes for grainer milk in the end. If you’re in a pinch, pour boiling water over the nuts and allow to sit at room temperature for 2-3 hours. 

It’s important when making oat milk, to not over-process the mixture after it’s blended to ensure you get a smooth (not slimy) product. Trust, I learned this the hard way. Oats are full of soluble fiber, which breaks down, expands in water. Great for your body, not so great for your milk. This is why the cashews are blended first, then the oats. After blending, be sure to strain the final mixture without pushing the contents that settle to the bottom of the blender into your strainer. 

If you don’t want to waste your cashew-oat contents after you’ve made your milk, save it to add to smoothie or soup recipes. 

Use this milk in any way you would regular dairy, in cereal, soups smoothies and more, using a 1:1 ratio. Try this delicious dairy free vanilla bean buttermilk scone recipe (link to be provided)

Store your milk in a sealed container, and use it within 6 days of making. 

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Inspired by Starbuck’s vanilla bean scones, this homemade recipe yields fluffy, creamy pastries with a touch of sweetness and make the perfect companion for a cup of coffee or tea

Recipe Inspiration 

This started out as a challenge from my sister. I won’t tell you that it ended in us devouring a half sheet tray of scones, but then I’d be lying. Our weekly Starbucks work sessions came to a screeching halt like everyone else’s in america. During our last outing, she commented on how she bet I could create a vanilla bean scone dupe. While adhering to the local stay-at-home order she was craving a bit a comfort (so was I), so I decided to whip up a batch. 

This scone recipe is an adaptation from joy the baker’s blackberry lavender scones. Her recipe is foolproof and has not failed me yet. I use her ratio of base ingredients (with a few modifications to the directions) to create many flavor combinations of scones. please refer to her original recipe here and try it for yourself. The blackberry lavender scones are superb! 

Recipe Tips 

My recipe is dairy-free, but you’re welcome to use whatever milk you have on hand. To create the “buttermilk” or sour milk for the recipe calls for, simply add 1 tablespoon of lemon juice or apple cider vinegar to the milk and let sit for 5 minutes before adding your eggs and butter to the mix. 

Work quickly to keep your butter cold, even in your dough. The cold butter creates flaky pockets in the scone dough as its baking.  

Cooling down of the buttermilk/butter mixture is a “cheat” method for cutting cold butter into the flour mixture. This method is a bit tricky to master but it works well when you have it down. Be sure to allow your melted butter to firm up in the container with the milk (it will rise to the top) before stirring into the milk mixture. I like to do this in the freezer instead of the refrigerator because it cuts down on room for error.If you don’t think your butter is firm enough, pop it back in the freezer for 1-2 minutes and stir again. You should have butter “flakes” floating in your egg-milk mixture. And you’re ready to go. 

Once your dough comes together, gently work it together and fold like an envelope. The more gentle you are with your dough, the more tender your scones come out. 

After baking be sure to allow them to cool before icing. The glaze is quick and can be easily done while you’re baking your scones. Simply put everything together in the bowl, whisk and adjust with more milk as needed. If you’re not a fan of glaze on scones, skip it altogether and serve with jam. Either way, these scones are a hit, and the perfect companion for morning coffee or afternoon tea.

Specialty Tools & Ingredients

Indonesian Vanilla Beans – Gourmet Grade A Pods for Homemade Vanilla Extract and Baking – 6″ or longer (3 Beans)C

Taylor & Colledge Paste Tube, Organic Vanilla, 1.7 Ounce

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With Coronavirus and other seasonal issues such as colds, flu at hand, it’s very important to keep your immune system running well at all times. everybody is different, and we all respond to vitamins, minerals, medicines, and supplements differently. rather than recommending them, I put together a list of nutrient-rich foods which are rich in various properties that boost the immune system and better help you fight colds and viruses.*

1. Raw honey

For centuries, honey has been used for medicinal purposes- both inside and out of the body. In addition to being a mood booster, great energy source and hormone balancer raw honey is a great source of polyphenols, which are powerful antioxidants that help protect the body from chronic disease. add it to your tea, drizzle on yogurt, or swap it out for sugar as a healthier substitute. If you do happen to get a cold, sore throat or cough, raw honey can be an effective cough syrup remedy. Consume 1/2 tsp to 1 tsp as needed. Don’t give raw honey to babies under 1, as their little bodies may be allergic.
Be sure to purchase raw honey as close to unrefined as possible.

If you do happen to get a cold, sore throat or cough, raw honey can be an effective cough syrup remedy. Consume 1/2 tsp to 1 tsp as needed. don’t give raw honey to babies under 1, as their little bodies may be allergic.
Be sure to purchase raw honey as close to unrefined as possible.

It contains most (if not all) of the nutrients (pollen, royal jelly ) hat would otherwise be lost in the refining process of the honey. On the contrary, regular honey is heavily refined, sometimes contains fillers such as HFCS(high fructose corn syrup) and water. Raw honey can be found in all major grocery and health food stores, and online. Bonus points if you buy locally, as local honey contains nutrients that can combat seasonal allergies you experience in your area.

2. Mint

mint contains powerful antioxidants that improve digestion and aid in respiratory health. it is also a natural sore throat soother. if you can’t access fresh mint, not to worry. use dried mint in tea, smoothies or in dressings.

3. Turmeric

Turmeric is a powerful spice that packs an amazing amount of antioxidants turmeric contains the phytonutrient curcumin, which gives turmeric is a beautiful golden hue and has powerful properties that fine-tune the inflammatory response and helps the body heal faster. curcumin improves immune health even better than some prescription drugs. You can find turmeric at your local grocery store fresh (usually near fresh ginger) or dried in the spice aisle, health food store or online. The body cannot absorb all the benefits of curcumin in turmeric alone, so pair it with black pepper. Doing so increases the bioavailability of curcumin by 2000%. Turmeric has a rather mild earthy flavor, so you can add it to both savory and sweet applications. I love to add it to breakfast dishes, tea, stews, and curries.

See: Golden MilkChai recipe: https://bit.ly/39fbkoh

4. Ginger

Used in ancient medicine as a digestive aid, nausea soother, pain manager and immune booster, ginger deserves its title of superfood. Ginger contains the compound gingerol, which is responsible for is scent and anti-oxidant, anti-inflammatory properties. purchase ginger at your local grocery and store in a cool dry place. When you’re ready to use, break a piece off and peel, or leave it whole. Ginger can be used in teas, stews, fresh juice, soups smoothies. It is very spicy, so beware if you try to chew on it.

Check out this,red thai curry soup recipe made with fresh ginger root.

5. Raspberry leaf

Bright juicy raspberries are a great addition to any fruit plate, but did you know its leaves are just as beneficial? Red raspberry leaves contain polyphenols that combat oxidation in the body and help protect cells from damage. The leaves are also a good source of vitamins b, c, magnesium, phosphorus and iron, all of which are essential in fighting infection and disease. Raspberry leaf also has bonus benefits for women, as it helps relieve some symptoms of pms and promotes a healthy pregnancy. I love to blend homemade “hormone relief tea” with dried raspberry leaf, dried peppermint and a dash of ground cinnamon.

6. Lemon

When life gives you lemons…. Use every bit of them! Lemon is not only delicious but provides the body with a megadose of vitamin c, the water-soluble vitamin which is essential in fighting disease. Lemon can also help the body better absorb nutrients in other foods such as leafy greens. Both the juice and zest (outer rind) of the fruit are beneficial. The zest contains the oil of the lemon, which is a natural air purifier and mood booster. Try boiling water on the stove and adding lemon peel, the lemon oil-infused steam released can help soothe a store throat and break up phlegm.

See: lemon ginger mint tea recipe (link to be provided)

7. Apple cider vinegar

Apple cider vinegar is a great go-to for immune health, as it aids in digestion, can help balance cholesterol levels, and can help you better absorb nutrients in different foods. Be sure to purchase raw cider vinegar with “the mother” which is the probiotic bacteria which is used to turn the apple cider into the product you see in the bottle. Regular refined apple cider does not have this property.

8. Oregano

You may know oregano as a delicious dried herb for topping italian and greek dishes, however, it has long been used as a powerful plant with medicinal properties. Oregano contains the antioxidants carvacrol and thymol, which have antioxidant, anti-inflammatory and antiviral properties. Consuming oregano dried is a great way to get these benefits. 

Add it to soups, pasta, chicken, salads, dressings, and tea. the essential oil of oregano has the highest concentration of these nutrients, however, it must be diluted for safety. Fresh oregano is fairly easy to maintain as a house plant, which gives you an endless supply of the herb on hand.

9. Garlic

Garlic is a delicious and potent at-home immune booster. This allium naturally purifies the blood, improves blood circulation and starves out cancerous cells within the body.

Adding garlic to your diet through cooking, and even consuming the cloves whole (if you’re brave enough). In the future, I hope to try creating a garlic-infused honey cough syrup, which is said to have as much potency as an over the counter cold med. I will update this post after doing so. Garlic comes in many forms, fresh, dried, granulated and even in capsule form. When in doubt, fresh is best. Consuming fresh garlic ensures the body receives all the nutrients it has to offer, without having gone through heating and processing.

10. Cucumbers

Not exactly sure how to incorporate all these ingredients into your diet? Start small. Slice up cucumbers to have raw as a snack, or drop them into some water with a few sprigs of mint. Chop off a few cloves of garlic and add to your next meal. Add apple cider vinegar to your juice or tea with honey to improve flavor and sneak in extra benefits. Add turmeric (remember the black pepper) to your smoothie, oatmeal, soup or rice. check out the recipes included in this post for more inspiration, and let me know

Watch the live replay where i discus all 10 foods and how to incorporate them into your immune-boosting routine:

Sources

• 10 proven health benefits of turmeric and curcumin
• 8 raw honey benefits (plus, 20 diy uses) – dr. axe
• 11 proven health benefits of ginger
• red raspberry leaf tea: pregnancy, benefits and side effects
• lemon essential oil: benefits, side effects, how to use, and more
• 6 science-based health benefits of oregano

*i am not a doctor nor a medical practitioner. all information disclosed is merely for suggestion. talk to your doctor before starting, stopping supplements for your health.

Knock your cold flat out and get back to living your well life. This herbal tea is so easy to make and tastes great no matter how you’re feeling

Recipe Inspiration 

Your homemade weapon. Lemon ginger tea is a throat soother, cough reliever and helps to calm an upset stomach. Not only is the combo full of antioxidants, but it’s so easy to make, a child could do it. This recipe is suitable for children, swap out raw honey for agave when serving to small children under 1.  

Recipe tips 

Use what you have. This could be classified as a “no-recipe” recipe, meaning, you don’t have to have the exact measurements (or even exact ingredients) for it to come together. As long as you have something acidic, such as lime or grapefruit, something mentholated, such as basil or rosemary, your possibilities are pretty unlimited. Even if you don’t have any of these items on hand, a great perk is that they can be found at almost any grocery store, for around $5-$10.

If you don’t have a tea strainer or french press, not to worry. Simply throw all your ingredients into the pot of water as it comes to a boil. Allow to simmer for 5 minutes, cover and let steep for another 5 before straining and serving as normal.

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If anyone told you, starting plants from seeds was difficult or exhausting, I’m here to debunk the myth. If you’ve ever gardened, this will be a cake-walk. If you haven’t, this will be an exciting activity to try! A special type of fulfillment comes from watching a tiny dry seed, flourish into a big beautiful living plant.

Write a Seed Schedule

Seed starting is probably better shown than read, so prepared to be bombarded with pictures. Providing an easy step-by-step is the goal here! Before beginning, you will need to do a little planning. Most areas have more than one growing season. here in chicago, we pretty much have three: spring, summer and fall. Some seeds need to be started indoors to get a head-start before the weather gets warm. Others need to be started outside, and will thrive in particular outdoor conditions. After planning what you’d like to grow and purchasing seed, carefully look at the back of each packet. There will be specific instructions as to when and where to sow your seed, based on your growing zone.

Seed Starting Schedule

Filled Seed Starting Schedule

Strategy is important when it comes to knowing when to start your seeds. Sow them too early, and they might not survive the impending weather. Sow them to late and they might die before yielding a good crop (of fruits, veggies, flowers etc). This is where a seed schedule comes in handy. The photo on the left is a copy of my seed schedule. I wrote this one by hand, but have since created a digital copy. You can download your own seed starting sheet here.

As you can see, there are two sections for each month: start (inside) and sow (outside). Based on your seed’s specifications, write which ones you need to start indoors by month, and then write their names again when its time to move them outside. If they are “direct sow”, write their names down on the right side, in the corresponding month you need to plant them. when you are done, it should look something like the photo to the right. When you are done, its time to get to planting! 

Sow those seeds!

In addition to your seeds, you’ll need:

1. Organic seed starter. Always. seed germination is the most important part of the growing process and need essential nutrients to do so. Never use old soil, or soil from outside. It could cause to seeds to grow bacteria. Go for quality. A quality seed starter ranges from $3-$7 for a 5 gallon bag.
2. A trowel (the small gardening tool). These range from $1-$5 online, or at your local nursery 
3. Some small cups/containers to start your seed + something plastic to line your containers, for drainage. The trays were 13¢ at my local hardware store. as you can see, I have egg cartons as well. These work perfectly because they’re essentially free, plus you can cut them up to put your seedlings directly in the ground. These little cups are single use bath cups, they are not lined with wax and don’t seem to leech ink. You can also use biodegradable seed cups, found at your local nursery. 
4. Water pitcher + spray bottle 
5. Plastic wrap, or dome sort of domed clear plastic 

The great part about seed starting is that you don’t need a ton of space/supplies. This work area i constructed is on my kitchen counter! Lay down some old newspaper and let’s go to town.  

Label your containers for each plant you would like to start. you will want to do 3 or for containers for each plant even if you don’t plan to plant that many. Some seeds- especially old ones- will not germinate. Its best to have backups.

Fill each space/cup a little more than half way with seed starter. The soil will expand when adding water. Use a small stick to stir water into soil if needed. An alternative is to add water and seed starter to a large container, and scoop portions into seed cups.

When the seed starter has completely absorbed the water, it should be damp, not soaked. At this point, you can add two to three seeds per cup/section. pro tip: soak your seeds in water for 24 hours before sowing to speed up germination. this is optional. Cover each seed section with a quarter inch of seed starter. Use a spray bottle to dampen newly sown seeds. adding too much water at once can flood the seeds. 

Label your containers for each plant you would like to start. You will want to do 3 or for containers for each plant even if you don’t plan to plant that many. Some seeds- especially old ones- will not germinate. its best to have backups.

Fill each space/cup a little more than half way with seed starter. The soil will expand when adding water. Use a small stick to stir water into soil if needed. An alternative is to add water and seed starter to a large container, and scoop portions into seed cups.

When the seed starter has completely absorbed the water, it should be damp, not soaked. At this point, you can add two to three seeds per cup/section. Pro tip: soak your seeds in water for 24 hours before sowing to speed up germination. This is optional. Cover each seed section with a quarter inch of seed starter. Use a spray bottle to dampen newly sown seeds. adding too much water at once can flood the seeds.

Learn more about about starting seeds by watching this quick live getting started below. Hoping this post gave insight as to how to get going. Can’t wait to see these are full-grown and ready to harvest!

I find making sushi to be a cathartic, therapeutic activity that yields delicious results 100% of the time. Try by yourself or with the whole family for a yummy night of fun!

The sushi boom 

As sushi becomes more popular, so does its availability, demand, and price. Hibachi/sushi houses, poke shops and grocery store sushi counters have popped up across america and even caught a viral wave carouse the Instagram universe [lookup: hashtag sushi donuts] 

Authentic japanese sushi is an art form that true masters spend decades tirelessly working to perfect using fresh, seasonal, and unique fish from across the clove. I will probably never be a master, but it doesn’t stop me from practicing.  Encourage to try yourself in your own kitchen and practice. See how good you get over time!

For the sake of this recipe, I’m sharing how to make maki, sushi that includes ingredients (traditionally fish and vegetables rolled on a bamboo mat with rice and a specially dried seaweed called nori. The roll is then sliced into bite-sized pieces and served with pickled ginger, wasabi (a green horseradish paste) and soy sauce.

Where to source your supplies 

For these rolls, I used what ingredients were in my kitchen and came up with some tasty and unique combinations. You can add anything that holds well at room temperature and can be rolled, sliced. This makes the possibilities endless.   

The upside of this sushi phenomenon is that many of the ingredients needed are available at your local grocery store in the international food section. If you can’t find sushi rice, nori, and pickled ginger, wasabi paste locally, they are available online on sites like amazon (I will include them below). It is an investment upfront for all these ingredients, but all of them come with ample supplies so you can usually make as many rolls as your hands will allow.

I will update this post as I continue to come up with more flavors and combinations. Let’s have some fun! 

Maki rolling tips and tricks 

Wrap your bamboo mat in plastic film for easier cleanup after making your rolls. 

Make sure your vegetables and other roll contents are sliced into thin logs or strips (julienne) to ensure your rice fits over the roll and slices evenly. Peeling your vegetables /fruit ahead of time makes them easier to slice in roll form

Use a sharp knife dipped in water to keep the rice and nori from sticking to the blade.  

Sushi rolls without [uncooked] fish can be made and sliced ahead of time for meal prep. However, do not make the rice in advance prior to making your rolls.  

Specialty Tools & Ingredients

Sushi Making Kit, Bamboo Sushi Mat, Including 2 Sushi Rolling Mats, 5 Pairs of Chopsticks, 1 Paddle, 1 Spreader, 1 Beginner Guide PDF, Roll On, Beginner Sushi Kit

Daechun(Choi’s1) Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea

Otajoy Sushi Sauce for Rolls, 15 Oz

S&B Premium Wasabi Paste in Tube, 1.52 Ounce

YUHO Pickled Sushi Ginger 24 Oz Japanese White Gari Sushi Ginger Fat Free, Sugar Free, Kosher, BRC, No MSG, Low cal – 2 Jars of 12 oz

Nori Fume Furikake Rice Seasoning – 1.7 oz (1.7 oz)

Lundberg Family Farms Organic Sushi Rice, California White, 32 Ounce

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Madly in love with your chai lattes from your favorite coffee or tea shop, but hate the price? Bring the flavors masala chai into your home with this simple chai concentrate recipe. Make ahead and use it whenever you’re ready to enjoy. Once you try it, you won’t go back!

Chai pronounced, “ch-eye” is made from strong black tea, that’s been flavored with spices, boiled and typically has milk included. Chai masala is a very popular drink that originates from many regions of india and has now become a mainstay across many parts of the world. You can find chai on the menu at many coffee and tea shops, as well as concentrate on local grocery store shelves in the coffee and tea aisle. 

I began making my own chai after searching for a concentrate on store shelves that maintained a strong black tea boldness, with lots of flavorful spices, no fillers, and low sugar. There are lots of chai concentrates on the market, but none of them hit all 4 of these boxes. I find the secret to a really good chai concentrate, is using a quality black tea and boiling the tea for a limited amount of time, to extract all the flavor. the best part about this method is that you can make as much concentrate as you like and store it in advance. You also have the freedom to control the sugar and spice content of your tea. If you don’t want to add brown sugar, use maple syrup or brown rice syrup instead.  

After making your concentrate and preparing for your finished drink, use your favorite milk to create the latte. Do not add your milk to your full batch of concentrate, but until you are ready to use it. This allows the concentrate to last longer under refrigeration. I recommend full-fat milk, whole milk, coconut milk or cashew milk for this beverage as the fat content complements the boldness of the tea well. Are you a fan of black tea or chai? If you try this recipe let me know in the comments or tag me using #beyondafoodie on all social platforms

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