Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.


1 teaspoon ground cardamom
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 can (14 ounce size) sweetened condensed milk
Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours before using, and store in refrigerator.
To use, brew a strong black tea. Stir in 1/2 to 2 heaping teaspoons of Chai concentrate mix per cup of freshly steeped tea.
* (If you prefer a less sweet tea, use unsweetened condensed milk, and add sugar to taste when tea is served).
ChefSuzi
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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January 23, 2011
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