Chai Syrup
There was a post recently about substitutes for Maple Syrup for those of us who are on a tighter budget. I don't know how well this would work in recipes but it does work well on waffles, pancakes, french toast and frozen ice cream type substances.
1 c. sugar - I use raw cane sugar but anything will do although demmerera (sp?) tends to overpower other flavours.
2 T. corn starch
pinch of sea salt
1 3/4 c. boiling water
2 chai tea bags (your favourite kind)
2 T. margarine
juice of 1/2 lemon
Mix sugar, corn starch and salt in a pot. Put the chai tea bags in the pot. Pour boiling water into the pot. Whisk vigourously to break up lumps, trying not to break open the tea bags. On medium heat on a stove, bring to a simmer, whisking continually. When the sauce thickens (it doesn't get really thick, but it will thicken) remove from heat, take out the tea bags and stir in first the margarine and then the lemon juice.
This sauce is especially good if you put fresh fruit on your french toast/waffles/pancakes and then this sauce on top. That was my breakfast... mmmm...
PS. keeps pretty well in the fridge - makes a lot.
1 c. sugar - I use raw cane sugar but anything will do although demmerera (sp?) tends to overpower other flavours.
2 T. corn starch
pinch of sea salt
1 3/4 c. boiling water
2 chai tea bags (your favourite kind)
2 T. margarine
juice of 1/2 lemon
Mix sugar, corn starch and salt in a pot. Put the chai tea bags in the pot. Pour boiling water into the pot. Whisk vigourously to break up lumps, trying not to break open the tea bags. On medium heat on a stove, bring to a simmer, whisking continually. When the sauce thickens (it doesn't get really thick, but it will thicken) remove from heat, take out the tea bags and stir in first the margarine and then the lemon juice.
This sauce is especially good if you put fresh fruit on your french toast/waffles/pancakes and then this sauce on top. That was my breakfast... mmmm...
PS. keeps pretty well in the fridge - makes a lot.