SHAKEN ICED CHAI

INGREDIENTS

  • 1 part Mandala Chai Co concentrate
  • 2 parts milk or alternative
  • ice to fill the container

HOW TO

  • Place all ingredients in martini shaker or container with lid
  • Shake vigorously for 30 seconds or until foamy 
  • Pour into chilled glass & enjoy!

 

HOT TURMERIC TEA

INGREDIENTS

  • 1 part Mandala Chai Co concentrate
  • 2 parts milk or alternative
  • 1 teaspoon turmeric powder
  • 1/8 cup of freshly sliced ginger

HOW TO

  • Place all ingredients in a small saucepan
  • Whisk mixture until thouroughly combined
  • Simmer over low-medium heat until you've reached your desired temperature
  • Strain over mug and sip!

 

HEALING TURMERIC MILK

INGREDIENTS

  • 2 cups raw milk or coconut milk
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon raw honey or manuka honey
  • 1 teaspoon pure vanilla extract or one half vanilla bean
  • 1/8 teaspoon black pepper
  • Piece of fresh, peeled ginger root or 1/4 teaspoon ginger powder
  • pinch of cayenne pepper 

HOW TO

  • Blend all ingredients in a blender until smooth
  • Pour into a saucepan and heat for 3-5 minutes over medium heat until hot but not boiling
  • Strain out fresh ginger pieces and vanilla bean (if used)
  • drink immediately and begin the healing!

 

MANDALA APPROVED CLEANSING ELIXIR

INGREDIENTS

  • 2 cups hot water
  • 4 tablespoons apple cider vinegar (with mother)
  • 4 tablespoons raw honey or manuka honey
  • 4 tablespoons organic lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne
  • 1 teaspoon turmeric powder
  • 1 small piece of ginger, thinly sliced

HOW TO

  • Bring water and ginger root to a boil
  • Meanwhile, add honey, lemon juice and spices to a medium mason jar
  • Stir until spices and honey dissolve
  • Add apple cider vinegar to jar and stir
  • Add hot ginger water to mason jar and mix thoroughly
  • Drink while hot
  • Happy cleansing! 

 

SPICED ORGANIC DESSERT COCOA

INGREDIENTS

  • 1/3 cup unsweetened organic cocoa powder
  • 1/3 cup unrefined organic sugar
  • 4 cups organic milk or alternative
  • 1 teaspoon pure vanilla extract
  • 1/3 cup Mandala Chai Co Spicy concentrate
  • 1 teaspoon ground cinnamon or 2 cinnamon sticks

HOW TO

  • In a medium saucepan, whisk together sugar and cocoa
  • Whisk in 1 cup of milk
  • Heat and stir over medium heat until mixture comes to a low boil
  • Whisk in Mandala Chai Co concentrate 
  • Whisk in remaining 3 cups of milk
  • Heat mixture thoroughly but don't boil!
  • Stir in vanilla 
  • Remove from heat
  • Serve in your favorite mugs garnished with ground cinnamon or 1 cinnamon stick per cup.

 

CHAI SPICED FRENCH TOAST

oven 425 F

25 min. bake time

2 hour prep

INGREDIENTS

  • 6 thick slices day old sourdough bread
  • 6 eggs
  • 1/3 cup Mandala Chai Co concentrate
  • 2/3 cup whole milk
  • 1 teaspoon cinnamon
  • Butter

HOW TO

  • Whisk eggs, milk, chai & cinnamon together
  • Pour into 9x13 glass baking dish
  • Butter one side of bread
  • Place bread butter side up into baking dish
  • Cover dish with plastic wrap 
  • Place in refrigerator until bread has absorbed egg mixture
  • Bring to room temp.
  • Bake at 425 for 20 minutes or until bread is golden and puffed

Serve with butter, pure maple syrup and fresh fruit  

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Spicy chocolate Mandala Chai

INGREDIENTS

  • 1-2 tbls. good quality dark chocolate sauce
  • 1 part Mandala Spicy Chai concentrate
  • 2 parts milk of choice

HOW TO

  • Mix all Ingredients together
  • Heat, steam or ice!
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Mandala Chai Tiramisu

INGREDIENTS

  • 6 egg yolks
  • 1 cup sugar 
  • 1 1/4 cup mascarpone cheese
  • 1 3/4 cup heavy whipping cream
  • 2 - 7 oz packages Italian Savoiardi (Lady Fingers)
  • 1  cup cold espresso
  • 1/2 cup Original Mandala Chai
  • Cocoa for dusting 

HOW TO

  • Combine egg yolks and sugar in the top of a double boiler, over boiling water. (If you don't have a double boiler you can use a sauce pan filled with water 1/4 of the way full, with a glass bowl on top.) Reduce heat to low, and cook for another 10 minutes, stirring constantly.
  • Remove from the heat and whip yolks until thick.
  • Add Mascarpone to whipped yolks, beat until combined.
  • In a separate bowl, whip cream until it forms stiff peaks.
  • Fold the whipped cream in the mascarpone egg mixture and set aside. 
  • Mix the cold espresso with the chai concentrate and dip the savoiardi into the mixture but DO NOT SOAK.
  • Place the savoiardi in the bottom of an 8x8 square dish
  • Spoon 1/3  of the mascarpone cream filling over the savoiardi.
  • Repeat process with another layer of savoiardi and filling ending with the cream filling on top. 
  • Refrigerate 4 hours minimum.
  • Dust with cocoa before serving!
     
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