February 14, 2023

Karin Loves to Make Chai Concentrate


  • 5.5 cups of filtered water
  • 15 cardamom pods
  • 3 medium size cinnamon sticks (break it up into pieces with your fingers) 
  • 20 peppercorns 
  • 10 cloves 
  • 5 all spice balls  
  • 3 whole star anise 
  • 4 tbsp Darjeeling black tea (or a loose leaf black tea of your choice) 
  • 25g (2inch) ginger knob (smashed/crushed)
  • 1/4 cup light brown sugar (lightly packed down)
  • 1/4 tsp nutmeg
  • 1 tbsp honey
  • 1 tsp vanilla

  1. Add the cardamom, broken up cinnamon sticks, peppercorns, cloves, all spices balls, and star anise into a mortar and pestle. Crush up everything into pieces without grinding them fine. The point is to just open up the spices to allow for more extraction. If you don't have a mortar, you can add to a plastic bag and use a rolling pin, a wine bottle, etc to crush up the spices.
  2. Add the crushed up spices to a sautee pan on medium heat and warm up the spices, stirring occasionally for 1-2 minutes (or until you start to smell it). The purpose here is to awaken the essential oils in the spices, which will make for a more flavorful tea
  3. Add water, warmed up spices, and ginger to a pot, and turn on to high heat
  4. Once the water is at a simmer/gentle boil, continue letting it all simmer for 10 minutes
  5. Add the tea and then turn off the heat. Let the tea steep for 4 minutes
  6. Strain the tea with a sieve or fine cheese cloth
  7. Clean out your pot, then add the tea back to the pot and turn the heat back on to high
  8. Add the sugar, nutmeg, and honey and let simmer for 5 minutes to reduce down the liquid. If you want a more concentrated flavor (ie if you are planning to mix with milk), you can cook it down longer.
  9. Take off the heat and add the vanilla.
  10. Let the tea cool down naturally. You can speed this up by sticking it in the freezer for 30 minutes, then letting it cool the rest of the way out on your counter. 

April 3, 2022

Creamy Cashew Milk


  • 1 cup (145g) raw, unsalted cashews
  • 5 cups filtered water
  • 2 tsp vanilla bean paste [What I used]
  • 1/4 tsp kosher salt
  • 7 pitted dates

  1. Add the cashews to a bowl, cover with water, and let them soak for 2 hours
  2. After soaking is complete, discard any cashews that are floating. It's an indicator that they have gone bad (rancid). 
  3. Drain the cashews and them to a high powdered blender along with the rest of the ingredients
  4. Blend on high for 1-2 minutes
  5. Pour the cashew milk through a fine mesh sieve (this is more of a safety net. The cashews are low in fiber, so you shouldn't really find any little bits)
  6. Store the cashew milk in a container for up to 1 week. Before each use, give it a quick shake. Since you don't have any emulsifiers or gums, its natural for it to separate.

May 21, 2021

Tamarind Chipotle Chutney


110g tamarind paste, de-seeded

1 chipotle pepper in adobo sauce, whole

20g of white onion, rough chopped

1) Soak tamarind paste in warm water for 10 minutes

2) Once tamarind paste is soaked, remove from water (set aside the soaking water), and mash it up with your hands to find any black hard seeds. Remove those.

3) Add all ingredients to blender with 2 tbsp of soaking liquid at a time. Blend until smooth