FRENCH NAME  MELANGE D’ÉPICES SANS CAFEINE
BLEND NO.  1002
Our original house blend. A classic chai honoring the spicy tradition. A product of intensive blending and sampling, this chai is naturally caffeine-free (without black tea) and yet has the same complexity and richness of a black tea chai. We believe that chai should be a quality experience using fresh, top-grade spices. LOOSE TEALEAVES

AROMA: Velveteen spiciness
PALATE: Smooth and soothing

CHAI SPICED BUTTER BALLS
Karen Barnaby – Executive Chef The Fish House Restaurant, Vancouver
From her book Girls Who Dish, released in October of 1998 
Published by Whitecap Books http://www.whitecap.ca/celebration.html 

Makes about 36 cookies

"T has been an inspiration for me since they invited me for a tea tasting several years ago. I recall only sampling 27, and was told that the record was 40! I've used their tea as a marinade for salmon and goat's cheese and dabbled with it in baking. This was my most successful cookie experiment and would make a fantastic Christmas cookie."

2 ¼ cups / 535 ml. flour, sifted  
½ tsp. / 2.5 ml. salt  
1 Tbsp. / 15 ml. Herbal Spice Chai, sifted  
1 cup / 240 ml unsalted butter, at room temperature
¼ cup / 60 ml. icing sugar, sifted 
1 tsp. / 5 ml vanilla
1-1½ cups / 240-360ml. icing sugar, for rolling the cookies in  

1) Preheat the oven to 400°F (200°C).
2) Combine the flour, salt and chai with a whisk until well mixed.
3) In a large bowl, beat the butter with an electric mixer until smooth. Gradually beat in the icing sugar until fluffy. Add the dry ingredients and mix only until combined. The dough will be a bit crumbly.
4) Roll level tablespoons of dough into balls and place an inch (2.5 cm) apart on parchment lined baking sheets.
5) Bake in the middle of the oven for 10 minutes until lightly golden and pale brown on the bottoms.
6) Let cool on the pan for 5 minutes on a cooling rack.
7) Place the icing sugar in a shallow container and roll each cookie in the sugar, covering it completely. Transfer to a rack to cool. When completely cooled, roll in the icing sugar again. 
8) Store in an airtight container between layers of waxed or parchment paper.  

CHAI TEA RICE PUDDING  

C Restaurant, Vancouver, BC

6 ounces white rice 
1 liter milk  
100 grams brown sugar  
250 ml light cream 
2 Tbsp. Herbal Spiced Chai  
2 egg yolks  
1 Tbsp. corn starch  
pinch salt  

1) Cook rice until tender, then infuse milk, brown sugar and Chai spices. <br>  
2) Bring light cream to a boil.
3) In a separate bowl whisk together egg yolks, cornstarch, and salt. Slowly add hot cream and continue to mix. 
4) Add cream mixture to rice mixture and blend.  
5) Allow to cool and let sit for at least 1 hour before serving.