Chai; Tahini - Cuisinart Mini-Prep Plus Instruction/Recipe Booklet

Makes about four 8-ounce servings
1 teaspoon whole black peppercorns
¾ teaspoon whole cloves
2 whole cinnamon sticks
1 star anise pod
5 cups half-and-half
1 cup water
1 teaspoon pure vanilla extract
1 1½-inch piece of fresh ginger, peeled
¼ teaspoon orange zest
6 black tea bags (darjeeling or Ceylon is recommended)
3 tablespoons honey
Place the peppercorns, cloves, cinnamon sticks and star anise in the bowl of the Cuisinart
Spice & Nut Grinder. Pulse  to 3 times, and then process until finely ground, about 30
seconds. Reserve.
In a medium saucepan set over medium-low heat, bring the half-and-half, water and vanilla to
a boil. Once the mixture comes to a boil, stir in the reserved spices, ginger and orange zest.
Let the mixture simmer 10 to 15 minutes. Add the tea and let simmer 4 to 6 minutes.
Strain mixture and stir in honey. Serve in individual mugs.
sat. fat 22g • chol. 110mg • sod. 130mg • calc. 356mg • fiber 2g
A vital ingredient to hummus, this sesame paste is very versatile
and can be used as a base in salad dressings or sauces.
⁄
Makes about cup
1
3
½ cup sesame seeds, toasted and cooled
2 tablespoons extra virgin olive oil
pinch sea salt
Place the sesame seeds in the bowl of the Cuisinart
until finely ground. Add the olive oil and salt and process 30 to 40 seconds, or until a paste
forms.
Store the tahini in an airtight container in the refrigerator for up to 3 months.
8
While this tea is best prepared with half-and-half,
reduced fat or soy milk may be substituted.
Nutritional information per serving:
Calories 480 (67% from fat) • carb. 29g • pro. 9g • fat 35g
Nutritional information per serving (1 tablespoon):
Calories 100 (83% from fat) • carb. 3g • pro. 2g • fat 10g
sat. fat 2g • chol. 0mg • sod. 30mg • calc. 14mg • fiber 2g

Chai

Tahini

Spice & Nut Grinder. Pulse 6 to 8 times,
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