3. Adjust seasonings to taste and serve immediately.
Nutritional information per serving (16 ounces; 470 ml):
Calories 67 (5% from fat) • carb. 14g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 134mg • calc. 51mg • fiber 4g
Chai Tea
Makes about 16 ounces (470 ml)
½
teaspoon (2 ml) whole black peppercorns
¼
teaspoon (1 ml) whole cloves
1
whole cinnamon stick
1
star anise pod
2½
cups (625 ml) half-and-half (for a non-dairy version, use
soy
milk)
¾
cup (175 ml) water
½
teaspoon (2 ml) pure vanilla extract
1
½ x ½-inch (1.25 cm x 1.25 cm) piece of fresh ginger, peeled
¼
teaspoon (1 ml) orange zest
6
black tea bags (Darjeeling or Ceylon is recommended)
2
tablespoons (15 ml) honey
1.
Put the peppercorns, cloves, cinnamon stick and star anise into the chopping
cup fitted with the grinding blade. Pulse 2 to 3 times to chop on High, and
then process on High until finely ground, about 45 seconds. Reserve.
2.
In a small saucepan set over medium-low heat, bring the half-and-half, water,
vanilla and ground spices to a boil. Once mixture comes to a boil, stir in the
ginger and orange zest. Let mixture simmer 10 to 15 minutes. Add the tea
and let simmer 5 to 6 minutes. Strain the mixture, squeezing all of the liquid
out of the tea bags, and then stir the honey into the strained liquid. If serving
as a hot tea, serve immediately.
3.
If serving the chai as an iced beverage, first bring the tea to room tempera-
ture. Stir to combine and then fill one standard (12 to 14 cube) ice cube tray
with the chai. Reserve the remaining chai (about ¾ cup; 175 ml) in the refrig-
erator until chai ice cubes are frozen (at least four hours, or overnight).
4.
Once chai ice cubes are frozen, put half* of them into the travel cup and then
add the reserved chai. Fit with the blending blade. Run on High for about 25
to 30 seconds, or until homogenous. Serve immediately.
* Keep the remaining chai ice cubes in a resealable plastic bag in the freezer for
the next time.
Nutritional information per serving (16 ounces; 470 ml):
Calories 471 (65% from fat) • carb. 33g • pro. 9g • fat 35g • sat. fat 22g
• chol. 112mg • sod. 128mg • calc. 355mg • fiber 2g
Café au Lait “Shake”
It’s easy to make delicious and thick coffee beverages at home.
Plan ahead, as you need to make flavoured ice cubes.
Makes about 16 ounces (470 ml)
¾
cup (175 ml) heavy cream or half-and-half
1½
cups (375 ml) strongly brewed coffee, divided
1
tablespoon (15 ml) granulated sugar
1.
Mix together the cream and ¾ cup (175 ml) of the coffee and pour into one
standard (12 to 14 cube) ice cube tray. Freeze.
2.
Put 3* of the frozen cubes into the travel cup with the sugar and the remain-
ing coffee. Fit with the blending blade. Run on High until fully blended, about
20 seconds.
3. Serve immediately. It may be easier to scoop than pour.
*
Keep the remaining cream/coffee ice cubes in a resealable plastic bag in the
freezer for the next time.
Nutritional information per serving (16 ounces; 470 ml):
Calories 162 (54% from fat) • carb. 16g • pro. 3g • fat 10g • sat. fat 6g
• chol. 31mg • sod. 40mg • calc. 95mg • fiber 0g
Triple Chocolate Shake
The ultimate chocolate lover’s milkshake.
Makes about 16 ounces (470 ml)
½
cup (125 ml) reduced-fat chocolate milk (if you do not have
chocolate milk on hand, you can substitute regular milk and
then add an additional tablespoon (15 ml) of chocolate syrup)
1½
cups (375 ml) premium chocolate ice cream
2
tablespoons (30 ml) chocolate syrup
1.
Put all of the ingredients into the travel cup in the order listed. Fit with the
blending blade.
2. Run on High for about 30 to 45 seconds, or until homogenous.
3. Serve immediately.
Nutritional information per serving (8 ounces; 235 ml):
Calories 507 (50% from fat) • carb. 53g • pro. 10g • fat 28g • sat. fat 17g
• chol. 178mg • sod. 145mg • calc. 296mg • fiber 2g
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