They are not only very tasty, but also fluffy, sweet, moist, and soft. And they are healthy, true to the motto "the more you eat, the better"! 🎰 Pour the batter into a casserole/brownie pan or loaf pan (like I did), on which you spread a teaspoon of oil. Crushing and opening up the spices, releases the oils. Do not grind them into a powder so they’re easier to strain out later. Star anise- Another key flavor, star anise has a licorice-like taste. This can be substituted with fennel seeds too. Star anise helps to improve digestion. First, rinse the bottles *) with hot water. I do this by putting the bottles with the swing top on them (which are each open) in the sink. Then I boil water with the kettle and pour it into the bottles and also something over the caps. I'll leave it like that for a few minutes. Then I empty the bottles. Protect your hands with a tea towel as the bottles are very hot! Then let the bottles dry upside down, against the wall and leaning against each other.

Chai Latte is much more like the modern Western adaptation of the traditional Masala Chai, in gastronomy usually made with some chai tea syrup, often full of flavors and aromas. It's especially great for coffee and tea-based beverages! Add it as the sweetener for masala chai as an extra boost, or to dirty chai lattes with a shot of espresso and frothy milk. Add vanilla and cool: Remove the syrup mixture from the heat, then stir in the vanilla. Let the mixture cool off the heat until it can be handled. Attentive followers will notice that I shared the recipe here last year. Yes. But because I love vanillekipferl so much, they had to go on the blog. And because I’m getting kitschy with my daughter, and I’m slowly moving from a Grinch to a Christmas fan (I already decorated our little tree, lol, couldn’t wait), a video had to be made. 😁Make sure the syrup cools enough to handle as hot sugar syrup can cause serious burns when handled.

Add a ¼ teaspoon of citric acid to preserve it for even longer, for up to six months. Another option is a 2-to-1 ratio of sugar to water, a rich syrup which has enough sugar content to prevent the growth of bacteria for up to six months.I didn’t post for ages, and now I come up with a dish I already shared with you. But it was a while ago, so many of you don’t know it yet, plus now it finally got a spot on my blog. It’s sooo so good that I simply needed to honor it there. 🥰

Spread the frosting on the cooled cake. The icing will become quite firm over time, especially in the fridge. While the cake is cooling, refrigerate the frosting as well. The frosting is spread over the cake before serving. Leaving language technicalities aside, chai does now seem to be the accepted word to use when asking for the type of drink that is flavoured with these wondrous Indian spices. Here’s a breakdown of the usuals on the menu:Tip: To make it last longer, freeze in ice cube trays and use in frappuccinos or iced drinks for a more potentness chai flavour. To bring out all the aromatic flavors, be sure to get whole spices and dry roast them. Trust me on this. Your tastebuds will thank you.