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Chocolate Truffle Chai

Grade	Premium Black Tea and Spices
Origin	India, Sri Lanka, Belgium
Altitude	4,800-7,600 feet
Aroma	Caramel, chocolate, spice notes
Color	Bright coppery red
Taste	Luxurious and full bodied with hints of caramel and chocolate
Function	Energizing, anti-aging
Ingredients	Premium black tea, white chocolate, ginger root, cinnamon, green cardamom and cinnamon, calendula petals, elderblossoms, and vanilla flavor
How to Steep	1. Add 1 tsp of tea per 8 oz cup to your Koni infuser. 2. Steep in boiling hot water for 3-4 minutes.

Recipes

Chocolate Chai Cake Author: The Tea Chick 1. Brew the Aphrodisac/Chocolate Truffle Chai Tea
2. Make the cake
3. Make the ganache while the cake is baking
4. Decorate the cake with the chocolate shavings

* KONI CHAI CAKE

INGREDIENTS

- 2 Cups Flour
- 2 teaspoons of Stevia or 2 cups of sugar
- ¾ Cup Baking Cocoa
- 2 Teaspoons Baking Soda
- 2 large Eggs
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/2 tsp cinnamon
- 1 Cup Vegetable Oil
- 1 ½ Teaspoons Vanilla
- 1 Cup hot Aphrodisac or Chocolate Truffle Chai black tea (you want this strong)
- 2 tsp of Aphrodisiac or Chocolate Truffle Chai tea per 8 oz of boiling water. Steep for 3 minutes
- 2 Tablespoons of Bailey’s liquor

DIRECTIONS

1. Preheat Oven to 300° F
2. Lightly grease and flour a 9 in. cake pan.
3. Make a strong cup of the KONI Aphrodisiac or Chocolate Truffle Chai tea
4. Place all the ingredients into a mixing bowl.
5. Mix at medium or medium high speed until all ingredients are blended and smooth.
6. Pour into greased and floured cake pan
7. Bake for about 50 min- 1 hr.
8. Test by sticking the cake with a toothpick. If it comes out clean, it’s done!
9. Allow to cool and brush the top with Bailey’s liquor.

*CHAI INFUSED GANACHE (ICING)

Makes about 2 cups.
- 1 1/4 cups whipping cream
- 2 tablespoons KONI Aphrodisiac or Chocolate Truffle Chai Tea
- 2 cups dark chocolate (I love Callebaut), chopped
- 1/3 cup milk chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter (softened)

1. Place cream (do not stir) in a saucepan and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
3. Add the butter bit by bit and whisk thoroughly to incorporate.

* HOW TO MAKE SHAVED CHOCOLATE CURLS

The chocolate used should be cold, straight out of the refrigerator. I like premium Callebaut chocolate.

- Using a vegetable or Potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings. Chocolate Coconut Latte Author: The Tea Chick Ingredients
* 2 tablespoon KONI Aphrodisiac or Chocolate Truffle Chai Tea
* 1 cup hot water
* 1 cup light coconut milk
* 1 tablespoons honey
* 1 teaspoon ground cinnamon
* 1 cinnamon stick (optional garnish)

Directions

In an KONI modern mug, add the leaves to the filter and 1 cup of boiling water. Steep for 3 to 5 minutes until water turns dark amber. Remove the glass filter. Set aside. In a small saucepan heat soy milk, honey and cinnamon over medium heat, stirring frequently, until frothy (about 2-3 minutes). Pour steeped chai to sauce pan and mix. Serve in a large KONI Jumbo cup and saucer. Garnish with cinnamon. Chocolate Truffle Chai Eggnog Author: The Tea Chick INGREDIENTS:

* 2 tbsp. KONI Chocolate Truffle Chai tea
* 1 cup Water
* 1 tsp. Sugar (3/8 tsp of Truvia)
* 1/4 tsp. Ground Cinnamon
* 1/8 tsp. Freshly Ground Nutmeg
* ½ cup Eggnog

DIRECTIONS:

1. Make a concentrate of Chai by steeping 2 rounded tbsps. of KONI Chocolate Truffle Chai in 1 cup of boiling water, then add in sugar and stir until dissolved.

2. Next, add ground cinnamon and ground nutmeg and stir. Lastly add in 1/2 cup steamed eggnog.

3. Sprinkle with nutmeg and garnish with a cinnamon stick.
Serves Serves 1 12 oz. cup or 2 6 oz. cups.