Best Dirty Chai Dessert Hummus Recipes

Dirty Chai Tiramisu image

Provided by Food.com

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups water
2 chai tea teabags
8 cloves
4 cardamom pods
4 slices ginger
1 star anise
2 cinnamon sticks
1/3 cup brown sugar
3 tablespoons espresso powder
16 ounces mascarpone cheese
1 3/4 cups heavy cream
4 tablespoons sugar
7 ounces ladyfingers
2 -3 tablespoons unsweetened cocoa powder

Steps:

To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso powder into a pot of water; bring to a boil and steep.
To Make Cream Filling: in a bowl whisk heavy cream and until they become soft peaks.
Add mascarpone cheese, mix more.
To Build Tiramisu: Strain the dirty chai mixture.
Dip and soak lady fingers in the mixture.
Line the bottom of a serving bowl (trifle bowl is recommended) with the lady fingers.
Add a layer of the whipped cream/mascarpone mixture.
Add another layer of dirty chai-soaked lady fingers.
Add a 2nd layer of the whipped cream/mascarpone mixture.
Add a 3rd layer of dirty chai-soaked lady fingers.
Pipe the remaining whipped cream/mascarpone mixture on the top.
Sift with cocoa powder.

Nutrition Facts : Calories 447.1, Fat 28.9, SaturatedFat 17.1, Cholesterol 168.3, Sodium 81.9, Carbohydrate 43.8, Fiber 0.9, Sugar 28.8, Protein 5.5

Dirty Chai Dessert Hummus image

Provided by Katie Lee Biegel

Categories dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

One 15.5-ounce can chickpeas
1/4 cup cashew butter
1/4 cup maple syrup
1/8 cup almond milk
2 tablespoons rolled oats
2 teaspoons espresso powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground cardamom, plus more for garnish
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
Plain yogurt, for serving, optional
Kosher salt
Cinnamon stick, for serving, optional
Graham crackers, cinnamon pita chips or apple slices, for serving

Steps:

Drain the chickpeas in a strainer over a bowl, reserving the chickpea liquid for another use if desired. Rinse the chickpeas and add to a food processor. Add the cashew butter, maple syrup, almond milk, oats, espresso powder, vanilla, cinnamon, cardamom, clove and nutmeg. Puree until smooth, about 1 minute.
The hummus can be served room at temperature immediately or chilled. To serve, transfer the hummus to a large mug, top with a dollop of yogurt, if using, a sprinkle of cinnamon, cardamom and salt. Garnish with a cinnamon stick, if using, to resemble a latte. Serve with graham crackers, cinnamon pita chips or apple slices.