All posts tagged milk

My little treat….Chai

Published September 5, 2015 by lynn k scott

I spent half of my adult life working formal catering gigs.  I have worked very large events (2,000+ people) to small, intimate dinner parties.  After awhile, I went “freelance” and found my own clients, who faithfully called me for all of their dinner party needs.

One family was from India.  They ranked up there as one of my favorite clients.  They had a beautiful home, a great kitchen (I’m a kitchen geek) and they taught me how to make some wonderful, authentic Indian dishes.  There are several that I love, but my heart belongs with a hot cup of chai.

I admit it, before working for this family, I would purchase Oregon chai in the box, add some milk and call it a day.  How could I have ever known the difference?  One night, while working a dinner party for this family, the wife showed me how to make chai for the guests.  Now she used the microwave to heat the milk, I prefer to use the stove.  Either way works, it’s just your preference really.


I have to say, I used to use 1% milk in the past, but these days, I’m working on limiting my cow’s milk intake for health reasons.  However, my chosen substitute of Almond/Coconut milk has yielded very nice results.

Simply take your cardamom seeds (about 5-6) and a cinnamon stick and place into the mortar and pestle.  If you don’t have a mortar and pestle, you can put the seeds and cinnamon stick in a plastic baggie and roll a rolling pin over it.  You just want to open the seeds up a bit and break the cinnamon stick into smaller bits.

Next, warm your milk and add the cardamom seeds and cinnamon stick and let steep for 3-5 minutes. Add hot water to the tea bag and steep until desired color.  Mix half a cup of tea and half a cup of the milk (after straining).  Enjoy!

I drink tea every so often, but chai, by far, wins (and warms) my heart.


Alternative Coffee

Published March 28, 2015 by lynn k scott

Perhaps I might have led you astray with the title, “Alternative Coffee”, perhaps not.  Some people are very routine in their coffee regimen.  I used to be.  I have been experimenting with different ways to consume the caffeinated life blood I rely on several times a day.

In my efforts to minimize my refined sugar intake, I have switched to exclusively using honey in my coffee.  Where I used to be up to two heaping teaspoons of sugar in my coffee, I’ve minimized that intake over the last month.  When I was able to only use half a teaspoon of sugar, I decided to try honey.

Honey has a higher caloric count than table sugar, but has some benefits over sugar.  It has a lower glycemic index (not by much, but still lower) than sugar.  It has trace minerals and pollen in it and well as being antimicrobial.  I only buy raw, uncooked honey and never purchase from the grocery store.

I use less honey than sugar because it’s a bit sweeter.  I like that it’s not chemically combined, the fructose and glucose, like table sugar is.  Some people might find that reasoning strange, but less sugar, in honey or other form is better, in my opinion.  I haven’t made it the stage where I don’t need any sweetener at all.

Next, I’ve primarily given up dairy in my coffee.  My family has a history of milk intolerance.  I experience these symptoms from time to time so when I can use an alternative to cow’s milk, I do.  My latest passion for lightening my coffee is using coconut milk.  I love the flavor it adds to the coffee.  I am not a fan of flavored creamers or half and half.  I’m so picky, right?

I’ve been using the honey and coconut milk combination for about two weeks now.  It’s proving to be one of the best combinations I’ve come up with.  The die-hard “Dunkies” who love their coffee regular (East Coast terminology) would probably have a heart attack with my tree-hugging, California-influenced, coffee drinking concoction, but it’s ok.  They just haven’t been enlightened to the yummy taste I now enjoy daily.

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