Yogurt Chai-umph!

by Sarah on July 28, 2011 · 22 comments

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?*

*No, but you can chai.Unlike many (or perhaps most) of my creations, this one does not require a food processor. Simply take a 32 oz. tub of plain yogurt—although I guess you could start with one already sweetened with vanilla—–and dump it into a mixing bowl.Add the requisite number of spices (remembering that cardamom and cloves have a nasty tendency of taking over any production which they are a part of)……along with a heavy dose of vanilla (but only if you’re using plain yogurt).
And then stir!Or whisk, as the case may be. If you’re anything like me, you’ll taste it, and then go ahead and double the amount of spices.
The measurements I include below are the ones I ended up with…if you are hesitating on how “spiced” you want your yogurt, start with half…and keep in mind that as it has a chance to chill, the flavors will get slightly stronger.
Once again you already have a storage container at the ready.

(But chai not to spill it everywhere like I did.)

Vanilla Chai Yogurt
(Makes 4 cups)

4 cups [oneĀ 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…

Combine all ingredients in a large mixing bowl. Whisk well until spices and extract are fully incorporated into yogurt. Store in the fridge for as long as the yogurt is still good…usually about 10 days after the “sell-by” date printed on the tub.

Tastes great with a multitude of cereals and fruits. :)


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