Here's a question for you ...

[mrspunkysmom]

For one of my nephews (not a Pet Talk member) I made some hot chocolate mix as part of his Christmas present. I have some left over for myself, too. I have been kind of hoping for my favorite chai tea mix to go on sale - I usually drink it black, but like the creamy kind, too. So I looked up recipes to make Chai tea mix online, too. Why do they all use non-dairy creamer powder instead of, or in addition to dry milk powder? What's the point of that? As someone with food allergies, coconut among them, non-dairy stuff usually has a bunch of ingredients and something it it I am allergic to. Why complicate matters? Why not just use dry milk powder? Anyone know?

(Once I pick up some powdered tea I will make some with the dry milk powder, and report back in, I promise!)

I tried to research your question and came up with zip for the non-dairy comparison. Dry milk powder has a longer shelf life than fresh milk. Like Duh! Non-dairy is probably cheaper. Like Oleomargarine. I use real milk products, even though I get milk dermatitis. I've not been keen on lots of artificial ingredients and hidden additives, even before I developed allergies.

[Karen]

Okay, experimenting has commenced:

"Taste of Home" recipe

2 cups sugar
2 cups unsweetened instant tea
1-1/2 cups powdered French vanilla nondairy creamer
1-1/4 cups powdered nondairy creamer
1-1/4 cups packed brown sugar
3/4 cup nonfat dry milk powder
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1-1/4 teaspoons ground cardamom
1-1/4 teaspoons ground cloves
1 teaspoon ground allspice
1/4 teaspoon white pepper


Read more: http://www.tasteofhome.com/recipes/c...#ixzz3OGae9j1l

Instead (given what I had on hand)

2 cups confectioner's sugar
2 cups unsweetened decaf instant tea
1 1/2 cup packed brown sugar
2 cups nonfat dry milk powder
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
2 teaspoons ground cardamom
1 teaspoons ground cloves
1 teaspoon ginger

The above recipe says to use milk to make it, with 1/4 cup mix
I will try this with hot water, as I left out
all the nondairy stuff for bulk anyway ...


Revision 1:

Add 1/2 cup more unsweetened tea
2 teaspoons more cinnamon

And I think this is the keeper for me! The first attempt I drank with 1 tablespoon of whipping cream added (I have some in the fridge left over from a weekend project) but it was not tea-tasting enough for me, so the revised attempt I mixed in the extra tea, did not add the cream, and it's a keeper!

I'll just add a tablespoon of cream when I am feeling indulgent!


Oh, and something I should post over in the "tips" thread - I rarely need more than a tablespoon or two of cream at any given time, and I get annoyed when the leftover stuff goes to waste. So now I freeze it - one compartment in one of my ice cube trays neatly hold a tablespoon, so I can just thaw as many as I need next time I want some for a recipe!

[Karen]

For clarity, I used decaf powdered tea as that was the only kind I could find at the supermarket. But caffeine does not bother me one way or the other, anyway! So, the final recipe - which you can feel free to alter in terms of spices and quantity of them you prefer - I know some people don't like clove, for example, is as following:

2 cups confectioner's sugar
2 1/2 cups unsweetened powdered instant tea
1 1/2 cup packed brown sugar
2 cups nonfat dry milk powder
3 teaspoons ground cinnamon
1 teaspoons ground nutmeg
2 teaspoons ground cardamom
1 teaspoons ground cloves
1 teaspoon ginger

Put it all in a mixer or food processor, whirl together.

To serve, use 1/4 cup of the mix for one mug of hot water, add milk or cream or whatever your preference if you want it creamier.

It makes at least 15 mugs worth, which is great!

[Karen]

After a few versions, I think this one is best:

Nonfat Chai Latte Mix:

2 cups sugar
2 1/2 cups unsweetened powdered instant tea
1 1/2 cup packed brown sugar
2 cups nonfat dry milk powder
3 teaspoons ground cinnamon
1 teaspoons ground nutmeg
3 teaspoons ground cardamom
3 teaspoons ginger

Put it all in a mixer or food processor, whirl together.

Do not attempt to mix it by hand, as then you end up with brown sugar boulders, it needs the mixer or for processor, or even a blender will do, I bet!

The added ginger gives it a bit of zip, yummy!

And if you attempt this at home -

DO leave the cover on the food processor/mixer/blender for a minute or so after pulverizing the mix - otherwise cuts rises! Yummy, task dust, but dust nonetheless!