Spiced Chai Tea Mix Recipe

Spiced Chai Tea Mix Recipe

My daughter and I fell in love with iced chai at a little coffee shop in Jackson Hole.  I cannot remember the name, but it was just opening, right off the town square, and the guys there were really nice and very happy to give advice on places to heat, etc.  Their recommendation of Snake River Brewing Co. for dinner was spot on.  If anyone knows the name, let me know and I’ll publish a link!

I tried a few different recipes but finally found one for a mix that tastes spot on.  Believe it or not, it tastes a lot like true chai, but is made with instant tea.  The ingredients are easily found, but not necessarily cheap.  The taste is great and the recipe makes a TON of chai.

Spiced Chai Tea Recipe

The recipe is really easy.  The original version i modified included the instructions to blend the dry mix in a blender to make it extra fine.  I don’t find this necessary, the mix is just fine the way it is.  Here’s my recipe, let me know what you think!

Spiced Chai Tea Mix Recipe
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Spiced Chai Tea Mix Recipe


  • 1 cup powdered milk
  • 1 cup powdered coffee creamer
  • 1 cup French Vanilla powdered coffee creamer
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups unsweetened instant tea
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. cloves
  • 1 tsp. nutmeg or about 20 grates of whole nutmeg


  1. Combine all ingredients in a bowl or canister. Mix very well and store in a cool dry place.
  2. Put 3 Tbsp of mix into a cup of boiling water.
  3. If you'd like iced Chai, I recommend mixing in hot water, then shaking it over ice. The mix doesn't dissolve nicely in cold water.


Leftover Turkey Chili

Leftover Turkey Chili Recipe

I’m always on the lookout for leftover recipes.  This turkey chili recipe uses holiday leftovers, but you could easily use leftover chicken, like a rotisserie chicken.  It uses canned beans, you could use dried very easily and have no problem at all.  I recommend the white dried great northern beans.  They’re easy to deal with and don’t require overnight soaking.

I served mine with cornbread, sour cream, and cheddar cheese.  We like cheese in any sort of chili!

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Constant Comment Tea in a Keurig – Problem Solved!

K Cups for Constant Comment

I just got the family an early Christmas present – A Keurig Brewer. We have a coffee pot, but we also have a tea kettle, and espresso maker, and various other beverage detritus laying around my kitchen.  We also have to solve the caffeine problem in the evenings.  Todd drinks caffeinated coffee at night – and i don’t do caffeine after lunch – so we always had a “who made the coffee” conflict after dinner.

Keurig seems to solve this because we can each have what we want, including the kids’ hot cocoa, etc. I really like the machine, it’s actually the Mr. Coffee brand, but my research showed me that Keurig made it, so same diff.

My one issue – no Constant Comment K-Cups. No such thing….I was sad. Then I put my thinking hat on and solved the problem.

K Cups for Constant CommentYou can buy a refillable K-cup for your machine, I bought one called the Eko-Brew. This makes less waste and I can make 1 cup of our regular coffee if I need it, meaning I don’t have to buy K-cups for regular coffee.

I can also brew tea with the Eko-Brew – using loose leaf tea, or tea bags. I just stuff 1 or 2 tea bags in the Eko-Brew, put it in the Keurig, and way it goes. I will say, 1 bag is pretty weak tea. 2 bags is good – and you can make 2 cups with one set of 2 tea bags, so it works well and there really isn’t any waste with using 2 bags.  I tried doing this by cutting the tea bags open, and then leaving them intact.  I found it wasn’t necessary to cut the bags open and dump the tea in the Eko-Brew.  I just stuffed them in there in the bag.  I did cut the strings off.

 K Cups for Constant Comment

So there it is – problem solved – Constant Comment K-Cups.



Chicken Chip Casserole

Halloween traditions tend to wax and wane as the kids become older.  My 11yo spent this Halloween on the porch with a carved out pumpkin on his head terrifying the neighborhood babies.  Hey, at least I know where he was, right?

One tradition that is NOT allowed to go by the wayside is Halloween night dinner.  I have been making Chicken Chip Casserole for about 6 or 7 years now on Halloween.  It’s a hearty meal great for gearing up for a night trudging around in the freezing cold to procure sugary snacks for hyper kids that don’t need it.  Also – it’s not sweet, so it doesn’t add to the sugar overload.

This is also what I’d call a budget meal.  The recipe calls for rotisserie chicken, because that’s the way I like it, but you could use canned chicken or even tuna if you like that stuff.  I’ve used canned chicken in a pinch, but I wont open a can of tuna during the zombie apocalypse  so it wont happen on Halloween….gross.

Here are the steps and the directions, feel free to make this recipe your own though – its a good “i forgot to take something out” recipe also.

Chicken Chip Casserole
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  • 2 C Rotisserie Chicken - chopped into 1/2 inch chunks
  • 1 package No Yolks Egg Noodles (I have also used whole wheat egg noodles with great results)
  • 2 Cans Cream of Chicken Soup
  • 1 Can Milk (about 3/4 Cup)
  • 1 Can/Jar Mushrooms (optional)
  • 2 Cups Crushed up Plain Potato Chips
  • Salt & Pepper


  1. Preheat oven to 375 Degrees
  2. Cook the noodles according to package directions and drain
  3. While noodles are cooking,combine the rest of the ingredients in a casserole dish (except chips)
  4. Fold in cooked noodles and even out
  5. Sprinkle crushed up chips on top of the casserole
  6. Bake at 375 for about 30 minutes until heated through and golden brown on top.
  7. My family eats this with applesauce...Ick

Amazing Apple Butter Recipe

My mom taught me to can when I was pretty small.  We put up lots of jams and vegetables when I was a kid.  Store-bought was expensive and we usually had a garden, and we never threw ANYTHING away.

This recipe grew out of another recipe and Mom & I tweaked and fidgeted with it for awhile to get it right.  There arent many ingredients, but you’d be surprised how much a little more cinnamon, a different type of apple, and not enough allspice can change things.

The complete directions will be in the recipe below, but I wanted to give you photos of the process and my tips as we go along, so I’ll put them in the body of the blog here.

You need to be sure you get the right apples.  Delicious apples are ok for this – but not my favorites.  This batch was made with Pink Lady apples.  I also like Gala, Braeburn or Johnathans.  I think Granny Smith’s would be too tart, you’d need to add more sugar than what we have outlined here.

First get your gallon of cider on to reduce.  Right in your canner and bring to a boil, reduce it in volume by half.

Next, you need 4-gallons of apples – that’s 16-quarts – I cut up some apples and measured them in my quart jar to see how many made a quart.  For these apples – it was about 4 per quart, but you will need to measure yours, some are bigger than others.

I then counted out all my apples and laid them out on the counter.  I filled the sink with cold clean water and got to work with my wedger.  You dont need to peel your apples, but you do need to core them.

Once I got them all wedged and clean and my cider was reduced I dumped all the apples in my canner.  This filled it up to the top, so I had to keep smushing them down and stirring them around until they were all cooked, soft and mushy.

Once they’re all cooked to a pulp, I started running them through my food mill.  If you don’t have a food mill, borrow or buy one – you CANNOT use a food processor for this – the food mill turns your apples into applesauce and removes the skins from your mix.  This takes awhile and I only have the one canner/pressure cooker so I mill into about 3 large mixing bowls.  You’ll need to scrape the skins out of your food mill after every few batches.

Once you’ve got it all milled, dump it back into your canner and add the rest of the ingredients.  Be sure you just SIMMER this – don’t boil it – because the bottom will burn.  Stir often while it cooks together.  I think I cooked mine for a good 30-40 minutes on a low simmer.

Note – If you do burn the bottom, its okay, just be sure not to stir to the bottom or scrape that up into the rest of your apple butter, it will make the rest of your batch taste burnt.  If you have a 2nd canner, dump the good stuff over into the clean canner and get that burned on stuff soaking – it will take awhile to get it off.

To test your butter, put a glob on a plate and let it cool down a bit – if it slides around in one big blob and “looks” like a loose jelly, it’s ready to jar and process.

I sanitize my jars and rings in the dishwasher to get them ready when i first start and let them sit until I need them.  Use a canning funnel to ladle the apple butter into the jars leaving about 1/2 inch at the top.  Wipe your rims, add a lid that you’ve boiled for a few minutes and removed from the heat.  Screw on a lid until it’s just hand tight – you don’t need to permanently affix the ring onto the jar.

Process your jars 15 minutes for 1/2 pints, 20 minutes for pints.  I had one quart because I ran out of jars – that one I did 20 minutes plus I left it in the hot water (burner off) for about 10 more minutes.

This batch made a whopping 20-PINTS of Apple Butter.  I’ll have gifts and yummyness in the pantry for a long time.  It took quite a long time – probably 4-5 hours start to finish with waiting time while things cooked – but it was totally worth it.

Get the recipe below – but you might want to bookmark this whole article for the instructions.  If you get stuck or have questions, just post them below and I’ll answer as fast as I can.  You can also email me at carrie (at) lookslikehomemade.com

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