Tag Archives: ground cinnamon

Chai Tea Latte


I enjoy drinking tea and recently had the chance to try three chai flavors from Choice® Organic Teas. They sent me their Chai Spice Black Tea and two of their new Certified Organic and Fair Trade Certified chai flavors–Rooibos Chai and Masala Chai. If you’re chaiTeasnot familiar with chai teas, they’re blended with spices like cardamom, cinnamon, ginger, clove, and black pepper, giving them a warm, wonderful spiciness that tastes so good on a cold day!

The Chai Spice Black tea and Masala Chai have a rich spicy flavor that I love–both are made with Assam tea. The Chai Spice tasted just a little more spicier to me than the Masala Chai. These teas are perfect for making the Chai Tea Latte recipe that I posted below!

The Rooibos Chai tea is naturally caffeine-free and has a slightly milder spicy flavor, along with a subtle sweetness. Rooibos tea is one of my favorites because it’s such a healthy tea. If you’re wanting to make a caffeine-free Chai Latte, this would be a good tea to use.

I happened to make this Chai Tea Latte on a cold, snowy day and it was the perfect beverage to warm me up! Chai Tea Lattes are a nice change from coffee and hot cocoa. If you’ve never tried making one, you’ll need to try this–it’s easy and just as good as having one from a coffee shop! And it’s a healthy drink, too, sweetened with honey instead of sugar.


Makes 1 serving (about 8 to 9 ounces)

  • 1 Chai tea bag
  • 1/3 cup boiling water
  • 1/2 cup milk (you’ll need a frother for the milk)
  • 2 to 3 teaspoons honey (this is lightly sweet with 2 teaspoons, so use 3 if you want it sweeter)
  • ground cinnamon for sprinkling on top

Heat water to boiling, then steep tea bag in water for 5 minutes; remove tea bag and set aside.

While tea is steeping, add milk and honey in a microwave-safe container. Heat in microwave for 60 seconds or until hot (I heated mine for 60 seconds plus an additional 15 seconds). Stir milk and honey with spoon, blending well, then froth the mixture with a frother to make it light and foamy.

Pour the steeped tea into your serving cup (if it has cooled off, reheat in microwave for 15-30 seconds), then add the milk mixture to the tea. Sprinkle ground cinnamon on top for garnish.

Do you drink chai tea? What about Chai Tea Lattes? This was the first time I tried making one, and I have a feeling I’ll be making many more! 🙂

Linked to Full Plate Thursday, Tea Time #7 at EclecticOdds n Sods, Thursday Favorite Things, Lets Get Real Friday, Inspire Me Monday.

Rustic Plum Tart


I’m not the greatest pie-maker…I still need to improve my baking skills in that area! So I thought I would attempt an easier recipe, and this Rustic Plum Tart I found at MyRecipes seemed like a good place to start. The original recipe has a note that says, “If the plums are very ripe, their juices may ooze out of the tart and onto the parchment paper [lined pan], but this adds to the desserts’ rustic charm.” I had a little oozing, but not that much, and I liked the rustic look of this tart. There’s a syrup made from the extra juices of the plums, which is drizzled over the entire tart after baking and then drizzled a little more on each piece when serving. Those drizzles of syrup makes the tart really yummy!

This tart was pretty easy to make, partly because the recipe calls for a refrigerated pie crust. If you like making your own crust, you could do that, too. I used red plums in this tart, but you can use any variety of plums. You can also use other fruit, like peaches and nectarines, apricots, or cherries, and I’m including these variations at the end of the recipe.

If you’ve never made a tart or pie, you’ll have to try this out!

RUSTIC PLUM TART adapted from MyRecipes

Makes 8 servings

  • Parchment paper
  • Cooking spray
  • 3 cups of sliced, unpeeled plums (or 1 1/2 pounds unpeeled plums, sliced)
  • 1/2 cup granulated sugar
  • 1/3 cup plum preserves (I used Smucker’s® Red Plum Jam)
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon ground allspice or cinnamon
  • one pie crust from a (15-ounce) package of refrigerated pie crusts (or use a homemade crust)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1 Tablespoon water
  • 1 Tablespoon granulated sugar
  • Sweet Cream Topping or purchased whipped cream (optional)

Line your baking sheet with parchment paper and coat parchment paper with cooking spray. Preheat oven to 350 degrees.

Stir together sliced plums, sugar, plum preserves, vanilla extract, and allspice or cinnamon in a large bowl. Let mixture stand 30 minutes at room temperature, stirring occasionally. Meanwhile, unroll pie crust on the parchment-lined baking sheet and using a rolling pin, roll into a larger 12-inch circle.

Drain plum mixture, reserving liquid; toss plums in the tablespoon of flour. Mound plums in center of pie crust, leaving a 3-inch border. Fold pie crust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in the center.

Stir together the egg and 1 Tablespoon of water, then brush pie crust border generously with egg mixture (I didn’t use the entire mixture, but you can if you need to). Sprinkle sugar over the egg mixture and pie crust border.

Bake at 350 degrees for 45-50 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes. Here’s what my tart looked like after it was baked and cooled…

Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly, then brush or drizzle 1 to 2 Tablespoons of the hot plum liquid over exposed fruit in center of tart.

Serve immediately with remaining plum syrup (lightly drizzled over each piece) and Sweet Cream Topping or whipped cream , if desired.

SWEET CREAM TOPPING: Stir together 1/2 cup sour cream (or plain Greek yogurt) and 2 teaspoons brown sugar. Cover and chill 2 hours. Stir just before serving.



PEACH-NECTARINE TART:  Prepare recipe as directed, substituting 1 1/2 cups (or 3/4 lb.) peeled nectarines and 1 1/2 cups (or 3/4 lb.) peeled peaches for the plums, and peach preserves for the plum preserves. Note: White Peaches don’t work well in this tart because of their delicate texture.

APRICOT-ALMOND TART: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves (no need to peel the apricots). Omit allspice or cinnamon. Substitute almond extract for vanilla extract. You could also sprinkle some sliced almonds on top of the fruit in the center of the tart before baking.

FRESH CHERRY TART: Prepare recipe as directed, substituting 3 cups (or 1 1/2 lbs.) fresh cherries, pitted, for plums and cherry preserves for plum preserves.

Do you like making pies and tarts? What’s your favorite flavor?