Corn juice and masala chai

Corn juice and masala chai

Cool winter months are the perfect time for cozy and comforting meals, which is why I offer two recipes that will warm your soul. First, a rich and creamy corn juice filled with slurp-worthy delicacy. Next, a masala chai that will add a good scent to your kitchen and your palate with soothing calm.

Joy Bauer

Calling all chowder lovers! This version packs all the restaurant feel, but it is made with lighter ingredients and simpler instructions. This bowl of healthy delicacy is like summer sunshine. Since corn is not in season during the winter months, I like to use canned corn for convenience – and also because it allows me to incorporate the flavorful corn broth that is typically left behind. But if you have fresh or frozen corn on hand, you can easily swap it out and just add 1½ cup of extra broth.

A few remarks about the potatoes: I typically use small red potatoes and let the skin sit; it provides fiber and beautiful red specifications throughout. But you can definitely use any type of potato you want and peel the skin off. You can also follow my instructions and remove 3/4 of the potato pieces before pureing (this way some potatoes will be pureed into the soup, but you will still have pieces of potato in your soup bowl) or leave all the potato pieces standing. in the pan and puree them straight into the soup. We love it both ways in the Bauer House!

Get the recipe here.

Masala Chai

Joy Bauer

Oh my, I love chai! Subtly sweet and full of warming spices, it always hits the spot, especially on cold winter days. Originating in South Asia, masala chai has become a household favorite in the United States and across the globe. I fill my rendering of chai with traditional spices, including cardamom, peppercorns, cinnamon, ginger, plus a pinch of fennel seeds and optional nutmeg. The spices are simmered to perfection in water and black tea and then mixed with milk, vanilla and honey to a heavenly sip. Because this specialty drink is more involved than pulling tea from a tea bag, I prefer to make a large portion in advance to store in the fridge. So, when the urge arises, I just pour something into a mug and heat it up in the microwave. Feel free to use whichever milk or sweetener you prefer – and you can customize each spice to your preferences, but this recipe provides a solid starting point.

For more tasty recipes, check out Joy’s cookbook “Joy Bauer’s Superfood!” and follow her on Instagram, Facebook and Twitter.

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