You didn’t think I was going to let Karen make a batch of her delicious spicy chai without stealing some for dessert, did you? These dirty chai affogatos are the perfect way to get that after-dinner caffeine fix, while simultaneously slurping down a scoop of cardamom ice cream. I promise, you’ll devour it so fast you won’t even have to worry about the ice cream melting. Embarrassing fact: after we photographed this post, I quickly ate all four affogatos! “What’s the harm in 4 little scoops of ice cream?” I thought. Only afterwards did I remember the four espresso shots I had just consumed. It was worth every waking late-night minute!! 🙂
In a small bowl or heat-resistant glass, add the ice cream, shot of espresso, and top with spicy chai tea.
Find the recipe for the spicy chai tea here. And if you want to be extra fancy, Sarah has a killer cardamom ice cream recipe (and it's vegan!), but Three Twins and McConnell's both make delicious store bought options.
When I said last week that I love cardamom, I wasn’t lying. I remember when I fell in love with cardamom. It was during my first trip to India when I was in college and everywhere I went, we drank little cups of sweet chai. This chai wasn’t the watered-down, cinnamon-milk nonsense I remembered having in the States. This was thick, concentrated, so sweet and strongly perfumed with the scent of cardamom– it was like liquid candy in a cup. I drank chai morning, noon and night and in between. I’ve stuck with the very basic chai recipe I learned in India, just milk, tea, sugar and cardamom but over the years, I’ve developed this amazing chai recipe that incorporates more spices and I’ve made this recipe extra fire-y spicy with black peppercorns and ginger. A small cup will warm you from your head to your toes! I love my chai thick and rich so the liquid is mostly milk, and although you could adjust to low-fat milk or less milk, trust me when I tell you that using whole milk here makes a huge difference. Chai is also enjoyed in small portions so using whole milk and sugar here isn’t necessarily unhealthy here in these small portions. If you love this chai recipe, stay tuned later this week for more chai love!
How much do I love cardamom? Very, very, very, very, very, very, very much. I don’t like to play favorites with my spices, but lately cardamom has been making an appearance in everything I’m able to sneak it into. Its aroma is so fragrant and sultry it almost feels like cheating. Cardamom pairs well with almost everything too. I like to use it as I would vanilla extract. It provides a subtle compliment but you can turn up the flavor of cardamom for a really unique flavor. For Valentine’s Day, I’ve made this super easy white chocolate bark with ground cardamom and topped the bark with beautiful edible rose petals, pistachios and edible gold leaf. The combination of cardamom, rose and pistachios is so incredible. I guarantee whoever you celebrate Valentine’s Day with will swoon over this white chocolate bark.
Today, I get real. I don’t often get personal on HonestlyYUM, but this time things are different. This time, I feel as though I can’t keep quiet. Yes, this post is political, but the events that have unfolded in the past two weeks cut beyond politics to a deeply personal level. I have the same story as many other people in this country: I am the daughter of two immigrant parents, who came to this country for a better life and sacrificed everything they had so that my sister and I could have every opportunity to become the people we wanted to be. My mother and grandmother were refugees that narrowly escaped a government regime that would have put them in a labor camp or worse. Life could have been tragically different or not at all for me and my family. Some of you may not know that HonestlyYUM is not my full-time job; I work as an attorney during the day and have represented children refugees that have risked death to escape horrible conditions in their countries. When I asked one of my clients what he liked most about living in America, he answered going to school without fear. So when I say I am impassioned and heartbroken over where our country appears to be headed, I say that from the perspective of having seen what the American dream is for the many people who were not born in this country.
Despite these dark times, there’s been a ray of light. Every day, I am so inspired by the growing community that has mobilized to protect our rights. I’ve made a commitment to myself to do my part and today’s post is small part of that commitment. This post is also part of a growing group of food bloggers that are choosing to channel their activism through food. Throughout the week, I’ll be updating this post so you can see what others have shared and why this movement is so important to us. Beyond reading our stories, there are so many ways to get involved and to fight the good fight, from calling your congressional representative to donating to organizations fighting on the ground like the ACLU. Whatever you choose, do not choose to stay quiet. Big or small, every march counts, every word counts, every act counts.
A little more about the recipe here, lu dan (soy eggs) are one of my favorite Chinese recipes because they are so easy and versatile. These were practically a staple in my diet as a child and I can eat a terrifying amount. You can eat them as a snack or add them to a rice or grain bowl or noodles— they’re pretty much fantastic with anything. Soy eggs are typically prepared as hard boiled eggs, but I like to undercook them so that after they’ve marinated in the refrigerator the yolks are thick and viscous.
I have no idea why I hadn’t thought of making nachos with potato chips sooner. Don’t get me wrong, I absolutely believe that nachos should be made with tortilla chips but making them with potato chips means a saltier, oily-er, crunchier and unexpected alternative. Swap the regular potato chip for a sweet potato chip and you have a serious crowd pleaser. Perfect for your Super Bowl Sunday party! I’ve topped these chips with cheese, avocados, bacon, cilantro, green onions, jalapenos, black beans and radishes, but you could really top them with anything you want. That’s the beauty of this dish- super versatile and super delicious!
Which Angeleno has been super-stoked about all the rain and cold weather we’ve been getting in California? Me! And which Angeleno got a rude awakening when she discovered her newly-remodeled master bath was starting to flood? Ugh, me. This was the downside to home ownership everyone warned me about. Clay and I spent all last night Googling “how to prevent mold after flood” and frantically calling our contractor. Nevertheless, I am still pretty happy with the cold weather and as a result, have been eating my weight in soups. I’ve never been a huge soup person. I’m definitely a broth person but soups just never did it for me until I started making my own. They’re so easily customizable, great taste-and-season as you go recipes. There’s always leftovers and they’re usually pretty forgiving (i.e., generally no measuring required and you can get away with swapping ingredients pretty easily). Now, this tomato coconut curry soup is for the person who wants bold summer flavors in the dead of winter. It’s vegan too (assuming you get curry paste without shrimp or fish like the one I use here)! I love this soup so much I’ve made it 3 times in the last month. It’s that perfect combination of sweet, savory, spicy and coconut and it’s so easy to make. I use real tomatoes here which are easy to peel with a simple boil. I really hate using canned tomatoes and usually avoid them at all costs so don’t mind the extra step. But, if you really insist, you could make this with canned . . . although, don’t. This soup is all about the richness and freshness of a few simple ingredients!