Chai Tea Popovers

June 17, 2013 § Leave a comment

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For a while now, I’ve wanted to kick my caffeine habit. I’m not guzzling coffee all day, but I’m definitely addicted to that morning cup. After hearing endless people say they’ve experienced better sleep by phasing out their morning coffee, I finally got the guts to give it a try. I started to ween myself off last Friday. I swapped out my coffee for a strong cup of chai tea. At around noon, I had a bit of a headache, so I had another cup of chai. That helped, but the headache kind of went all day until I caved and took some Advil before dinner. Yikes! Thankfully, Saturday was a bit better- only one cup of chai, and one Advil- and I experienced little to no headaches. On Sunday I knew I needed to cut the Advil, so I just had one cup of chai. I was thrilled when I made it through the day without any headaches!

So today is the big day people, I’m attempting no caffeine! My goal is to work through the headaches that will undoubtedly occur and then hopefully Tuesday will be a breeze… right? Please tell me that’s exactly what will happen! Any tips from those of you who have cut caffeine before? I’m finding drinking loads of water and exercise is pretty helpful.

In the midst of my chai craze I came across these sweet chai tea infused popovers courtesy of Adrianna’s gorgeous new book, Pancakes. Huge thanks to Adrianna for sending it to me! It’s chock full of the most incredible pancake (both sweet and savory) and breakfast goodie recipes- you definitely want a copy of this one on your shelf.

Here’s to a great week!

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Chai Tea Popovers from Adrianna Adarm’e’s Pancakes
Makes 12-16 popovers

  • 1 1/2 cups whole milk, at room temperature
  • 3 chai tea bags
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 3 large eggs at room temp
Preheat the oven to 350°. Generously coat the pan with vegetable oil or cooking spray and set aside.
 
In a small saucepan bring the milk to a slight simmer. Remove the pan from the heat and add the tea bags. Set aside to infuse for 5-7 minutes. Remove the tea bags, transfer the liquid to a measuring cup and let cool to room temp.
 
Meanwhile in a medium bowl combine the melted butter, flour, salt, and eggs. Add the cooled milk and mix thoroughly until combined. The batter will be thin. Transfer the batter to a measuring cup or bowl with a spout- this will make it easier to pour into the muffin wells.
 
Preheat the muffin pan in the oven for 2-3 minutes. Remove it from the oven and carefully pour the batter into each well, filling them a little more than halfway. Baked for 30-35 minutes until tall, puffed, and golden brown.
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