Chai Spiced Party Punch

The theme for this past weekend's TV segment on Global Calgary was a Chai Spiced Party Punch. Originating from India, Punch derived its name from the Hindi word "panch" meaning five. Traditionally this drink was made up of sugar, water, lemon, spices and other fruit juices. When it was subsequently transported to England and other western countries, it started taking on many other forms.

To stay true to this versatile and easy to make party drink, I wanted to create a recipe using five healthy and delicious ingredients, one of them obviously being spices!

Watch the video here to catch more of my personal tips on when to use whole versus ground spices and how to get more out of using your spices with one simple storing tip!

Chai is also traditionally Indian and means "tea" but in modern times we relate it to more of a spiced tea made up of warming and digestion enhancing spices. The below versions allow for both a caffeine free version and not.

Chai Spiced Party Punch

Serves 2-4

 

Ingredients:

2 cups of no added sugar Apple Juice

1 cup of no added sugar Pineapple Juice

5 Spice Sanctuary Coorg Cardamom Pods, slightly cracked open

6 Spice Sanctuary Cloves

1 Tbsp  Unrefined organic Apple Cider Vinegar

1/4 Tsp Spice Sanctuary Ginger Powder

1/4 Tsp Spice Sanctuary Nutmeg Ground

1/2 Tsp Spice Sanctuary True Cinnamon 

1/4 Tsp Spice Sanctuary Coorg Cardamom Ground Seeds

1 cup  Coconut Water or brewed black tea

1-2 measures of Rum or Brandy (optional)

Lemon and Orange Wedges to garnish

How to Make:

1. Pour the apple and pineapple juices into a pan and add in the whole spices and a few twists of a good black pepper. Bring to a boil.

2. Next, add in the apple cider vinegar and remaining spices and continue to simmer for another 10 minutes to fully allow the spices to both infuse and impart into the juices.

How to Enjoy:

1. If serving cold, let the spiced juice cool completely before, straining into a punch bowl and then adding in some cold and naturally sweetened coconut water and (alcohol) adding the citrus slices to garnish. The longer you leave the spices in the juice, the better!

2. If serving hot, turn off the heat and add in a cup of brewed black tea, before straining, adding in the alcohol and transferring into a crock pot, adding the citrus slices and keeping it warm.

The name says party but really you can enjoy this anytime!

Delicious Appetizers With A Twist of Spice!

With the Holiday Season well underway, there is always so much to do and prepare for that it becomes more stressful than enjoyable when entertaining. The key to any dish is pairing ingredients that go really well together and then adding flavouring that also pairs with those ingredients too which is where I come in! So why not keep it simple yet delicious this year and take a little inspiration from my three appetizer ideas with a twist of spice!

You can watch the TV segment featuring these gorgeous creations here:

 Canada's Spice Queen on CTV Morning Live

Smoked Salmon & Cucumber Bites

Gluten Free Friendly

Winter Spiced Banana Mallow Dippers

Gluten Free, Dairy Free

Potato Wedges with a Curried Spinach Sauce

Gluten Free, Dairy Free

Try these and let me know which one was the show of your party!

Spicy Christmas Beverages

When we think of the Holiday Season, food always comes to mind but it's always a good idea to have a couple of drink recipes to hand to toast the festivities. I have created the following two recipes which can be served hot after dinner or late evening in front of the fireplace or made in advance and chilled to be sipped as an aperitif or as part of an alcoholic cocktail.

Click on the recipe sheet below to view in larger format. Try them out and let us know what other ways you served them!