Rainforest Action Network.
This organization pressures
some of the largest food
companies to protect rainforests
and the indigenous people who
live in them. ran.org
1 tablespoon arrowroot flour (or
Dehydrated Chai Coating, recipe below)
3 tablespoons unflavored gelatin
1 cup unsweetened Bhakti Chai
1 cup honey
2 teaspoons vanilla
½ teaspoon salt
1. Line an 8-inch square straight-sided
pan with parchment covering all sides.
Sprinkle half of the arrowroot flour (or
half of the dehydrated chai coating)
across bottom of lined pan, shaking to
cover. Use fingers to distribute coating
as evenly as possible. In the bowl of a
mixer, place gelatin and ½ cup Bhakti
chai concentrate; set aside.
2. In a saucepan over high heat, combine
honey, remaining ½ cup Bhakti Chai
concentrate, vanilla and salt. Place a
candy thermometer in the pan. Bring
honey mixture to a boil. Stay close to
the stovetop and watch so the mixture
doesn’t boil over. When it comes to a
boil, reduce heat slightly. Continue to
boil until mixture reaches 240° (soft ball
state), lifting pan from heat if necessary
to keep mixture from boiling over. At
240°, immediately remove saucepan.
Turn mixer on low speed to combine
Bhakti chai concentrate and gelatin.
With mixer running, pour honey mixture
into mixer bowl in a slow, steady stream,
Recipe contest winner
Recently, the current and former editors of Delicious Living were
judges for the 2nd annual Bhakti Chai Recipe Challenge at Bauman
College in Boulder, Colorado. Bauman College is a nonprofit
institution that promotes health and wellness through holistic
nutrition and culinary arts. For the challenge, natural chef students
used their skills to develop unique, original recipes that highlighted
the sweet-spicy flavors of unsweetened Bhakti Chai concentrate.
make your own
Bhakti Chai Marshmallows (recipe by Sola DiDomenico)
Makes: 25 marshmallows, Gluten free
These thick, perfectly spiced mallows are
excellent as a small dessert on their own,
or as a flavorful addition to hot cocoa.
hitting the side of the bowl (this allows
the mixture to cool slightly as it goes in).
3. Increase mixer to high speed and
continue mixing until soft peaks form,
mixture is thick and frothy and it resembles
marshmallow cream, about 10 minutes.
4. Using a rubber spatula, scrape mixture
into prepared pan. Sprinkle with
remaining coating (if using), and use
fingers to gently press mixture towards
the sides of the pan to form an even
layer. Let marshmallows sit at room
temperature for 2–4 hours, or place pan
in freezer for 1 hour to set quickly.
5. Remove marshmallows from pan by
lifting out parchment. Place on a cutting
board and gently pull parchment away
from sides of marshmallows. Using a
sharp knife, cut into 1½-inch squares or
desired size. Tap sides of marshmallows
in arrowroot flour so they won’t stick
to surfaces or each other.
PER MARSHMALLO W: 49 cal, 0g fat, 0mg chol, 49mg
sodium, 12g carb (0g fiber, 11g sugars), 1g protein
DEHYDRATED CHAI COATING: Using a
paraflax sheet from a food dehydrator,
pinch and clip corners together, making
a bowl. Pour 1 cup Bhakti Chai
concentrate into bowl and dehydrate at
115° for 8–10 hours. Using a wooden
spatula, scrape dried concentrate off
paraflex sheet into a small bowl. Add
1 tablespoon arrowroot flour and mix.
Congratulations to Sola DiDomenico,
the winner of the 2015 Bhakti Chai