Not Without Salt and savored every warm sip of it during the Winter months. So glad to have found a way to enjoy it during the hot Atlanta summer!
adapted from Not Without Salt's recipe
2 cups milk - I used almond milk
1/4 cup raw sugar
1 inch fresh ginger, peeled and thinly sliced
3/4 tsp ground cardamom
1 cinnamon stick
1 tbsp loose leaf black tea
pinch of salt
Add the raw sugar to a small saucepan and set over medium high heat. I always use a secondhand saucepan for this recipe as caramelizing sugar has ruined one of my nice pots in the past. Caramelize the sugar by letting it melt evenly until it's a dark caramel color. Make sure to watch it closely during this stage as burning the caramel even slightly will give the chai a bitter, harsh flavor rather than a lingering sweetness.
Once the sugar has caramelized, remove the pan from heat and slowly pour the milk into the saucepan. This will harden the caramel and stop the caramelization process.
Next, heat the pan over medium low heat while adding all of the ingredients except the tea, stirring occasionally as the caramel melts into the milk.
Once the caramel has melted fully, increase the temperature to medium high, stirring often. Once it is just about boiling, remove the mix from the heat and let the spices steep in the hot milk for twenty minutes.
Return the pan to medium high heat until almost boiling, remove from heat and add the tea. Allow the tea to steep for five minutes.
Strain the chai through a fine mess strainer into a lidded container. I use a 16 oz mason jar. If you are making iced chai with coffee cubes, leave the chai to cool in the refrigerator until cold. Otherwise, it is ready to enjoy hot!
To make the coffee cubes, simply make a cup of your favorite coffee and freeze in an ice cube tray. Once the coffee is frozen and the chai has cooled, combine the two and enjoy!
While I was in Florida last month, my Grandmother gave me a huge carton of figs to take home. So many figs! I started looking up recipes for fig preserves right away since I knew that I wouldn't be able to eat them all before they spoiled. During my search, I found a decent preserves recipe and also came across this one for figs with Greek yogurt from The Newlywed Cookbook. Out of the three fig recipes that I tried that week, this was the only one that really complemented the fruit. Not to mention that the cold yogurt mixed with the fresh figs and buttery caramel was divine. The recipe is posted below, both for your enjoyment and (mostly) mine.
Greek Yogurt with Figs + Caramel via The Newlywed Cookbook
Ingredients: 1/3 cup packed brown sugar // 2 tbsp water // 3 tbsp cold unsalted butter // 2 cups Greek yogurt // 8 fresh figs, halved
"Combine the brown sugar and water in a small saucepan over medium-low heat. Cook until the sugar dissolves completely and begins to melt into a think sauce, about 8 minutes. Decrease the heat and whisk in the cold butter til it reaches the consistency of melted caramels. Remove from heat and spoon warm caramel over swirls of Greek yogurt and fresh figs."
Yesterday, a girl at work brought in a few figs from her garden for everyone. Guess what I'm going to make with mine? :)
A few weekends ago, my Dad and I took a road trip down to Florida to visit family for a few days. Eddie and the rest of my fam were working or out of town for the weekend so it was the perfect opportunity to take a father/daughter road trip! We left early Friday morning and got to my Grandparents' house by lunch time. We spent the afternoon lazing about, napping, and catching up with my Grandparents. While we were chatting, my Grandmother took me out to see the fruiting fig tree in the backyard.
I've been to my Grandparents' house a hundred times, played in the backyard with my sisters and cousins for years, and never knew this now-giant tree was a fruit tree. Turns out that it's a fig tree and it's branches were full of ripening figs. It was so perfect that we were there, on a semi-impromptu trip, during the few days that the tree happened to be overflowing with fruit!
My Grandma took me out to the tree with a large bowl and a hook, which she used to pull the branches lower so she could pick the fruit off. My Grandma, Aunt, and I picked bowls and bowls of figs over the next few days. I'd never tried a fig before but I loved the sweet flavor and the snackable size.
I love the obvious and tangible picture of patience and abundance that the tree painted. It was planted almost twenty years ago but has only grown fruit for the last few years. It took it's time deepening its roots, growing branches, and preparing itself to produce such an amazing harvest by soaking up the sun and the rain. It's large, green leaves that provide shade and shelter for all the animals that live around it. My grandmother can only pick what grows on the bottom branches of the tree and the birds snack on whatever grows at the top but, even still, there is so much fruit that falls from the higher branches to the ground once it's overripe.
“But blessed is the one who trusts in the LORD, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.”
"Blessed is the one who does not walk in step with the wicked or stand in way that sinners take or sit in the company of mockers, but whose delight is in the law of the Lord, and who meditates on his law day and night. That person is like a tree planted by streams of water, which yields its fruit in season and whose leaf does not wither - whatever they do prospers."
My grandparents' whole backyard felt like an oasis. They have squirrels, turtles, and so many different varieties of bird that hang out in the yard. We sat out on the back patio in the morning and watched the birds eat from the bird feeders and from the fig tree. It was such a blessing to be able to spend a few days with my family!
On Friday night, we ate dinner at my Grandparents' neighborhood clubhouse. We had a tasty seafood dinner and watched the sun go down over the bay. At sunset, a guy set off a mini cannon to sound off the end of the day.
We couldn't leave without going to the beach at least once! We spent a few hours at St. Andrew's on Saturday, walking by the water. It was drizzling most of the time and the water was an uncommon light green color because of huge amounts of seaweed floating near the shore. We walked down to the pier, watched for fish and sea turtles, and saw a few sweet beach weddings getting set up.
So thankful for the time we got to spend in Florida. I thought it would be a crazy whirlwind since we only had a few days but they were a few of the most restful days that I've had in a while!