So, although my reinvented Carrot Cake Yogurt was pretty darn good…there was another Kroger CarbMaster flavor that I needed to, well, master.
Tucked into the not-very-well-insulated* lunch bag that I used to transport the specially sought after yogurts were a few other intriguing flavors, most notably Vanilla Chai.
*I figured since there was already bacteria in the yogurt, it would survive a five hour drive. But then again, I am the girl who ignores expiration dates.I had been SO excited to try this (or should I say, “chai” this?) flavor, considering I pretty much want to make everything into a chai-flavored variation that I possibly can: sponge cake, nut butter, granola…you name it, I’ll chai it.*
*No, this will not get old.
Sadly, although it did taste quite nice when topped with puffed wheat and Cracklin’ Oat Bran (which I still maintain just needs to be labeled “crack”), the chai spices were lacking. It was more vanilla than chai…and that was just not going to work for me.So out came the Smart Kitchen Chai Spice Collection….and vanilla. You can’t make Vanilla Chai Yogurtwithout vanilla, now can you?*
4 cups [one 32 oz. container] plain yogurt*
1 Tablespoon vanilla extract
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
*If substituting vanilla yogurt, do not add vanilla extract. This might seem obvious…but, well, one never knows…