Recipe Holder

https://www.acouplecooks.com/baguette-recipe/ type:bread type:baking type:french type:baguette

https://www.baked-theblog.com/apricot-curd-lemon-basil-meringues/ type:meringues type:baking type:fancy type:summer type:dessert For the meringues: – 2 tablespoons cornstarch – 6 large egg whites at room temperature – Pinch of cream of tartar – 1 cup super fine (or extra fine) sugar – 1 teaspoon vanilla extract See meringue tips below! *For the Apricot curd: – 1 1/2 cups apricot, sliced – Zest of half lemon – Juice of 1 lemon – 1/4 cup sugar – 1 tablespoon honey – 1/2 cup coconut milk solids (scoop the solids from the can and leave the liquid out, you can leave the can in the fridge for about 2 hours to make this process easier). – 1 teaspoon cornstarch Fresh lemon basil (or thai basil if you can’t find the latter) and icing sugar to decorate.

https://www.lifeloveandsugar.com/frosted-animal-cookie-cheesecake/ type:cheesecake type:baking type:dessert type:cake CRUST 2 1/4 cups ( 302g ) frosted animal cookie crumbs 2 tbsp ( 28g ) salted butter, melted FILLING 24 ounces ( 678g ) cream cheese, room temperature 1 cup ( 207g ) sugar 3 tbsp ( 24g ) all purpose flour 1 cup ( 230g ) sour cream, room temperature 1 tbsp vanilla extract 4 large eggs, room temperature 2 cups ( 208g ) chopped frosted animal cookies, divided WHITE CHOCOLATE GANACHE 6 oz ( 169g ) white chocolate chips 1/4 cup (60ml) heavy whipping cream Pink gel icing color Sprinkles WHIPPED CREAM 1/2 cup (120ml) heavy whipping cream, cold 4 tbsp ( 29g ) powdered sugar 1/2 tsp vanilla extract

https://www.jocooks.com/recipes/texas-roadhouse-rolls/ type:rolls type:bread type:baking type:copycat type:spread type:sweetcondiment Texas Roadhouse Rolls 4 tsp active dry yeast 1/2 cup warm water 1 tsp sugar (to activate the yeast) 2 cups milk scalded and cooled to lukewarm 3 tbsp butter unsalted, melted and slightly cooled 1/2 cup sugar 7 cups all-purpose flour up to 8 cups 2 eggs 2 tsp salt 2 tbsp butter unsalted, for brushing over the finished rolls Cinnamon Honey Butter 1 stick butter unsalted, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp cinnamon

https://www.onesarcasticbaker.com/honey-orange-blossom-baklava/ type:baklava type:dessert type:baking Filling 1 PKG Fillo dough sheets (375 g / 13.5 oz) 2 Sticks Unsalted Butter, melted (226 g / 8 oz) 2 Cups Pistachios , not salted (300 g / 11 oz) 2 Cups Walnuts, not salted (260 g / 7 oz) 1 1/3 Cups Hazelnuts, not salted (200 g / 7 oz) 1/4 Cup Sugar 3 tsp Ground cinnamon Syrup 2 1/2 Cups Sugar (250 g/ 9 oz) 1 tsp Lemon Zest 1 tsp Orange Zest 1/3 Cup Honey (120 g / 4 oz) 1/4 Cup Fresh squeezed orange Juice 2-3 TBS Orange Blossom Water 1 1/2 Cups Water

https://ourfoodstories.com/2018/12/honey-cheesecake-ice-cream.html/ type:icecream type:dessert type:baking type:fancy Cheesecake Ice Cream 400g cream cheese 400g greek yogurt 500g heavy cream 340g honey (you can use either liquid honey or if you have firm honey you can heat it a bit until it´s more liquid, but let it cool down before you stir it into the cream cheese) 1 tsp vanilla extract Almond Brittle 200g almonds 200g sugar 1 tbsp butter 1,5 tsp gingerbread spice 1 tsp cinnamon 1 pinch salt Additionally 400g lingonberry jam about 150g grated coconut disposable gloves

https://hostthetoast.com/honey-lemon-chiffon-pie/ type:pie type:lemonpie type:baking type:dessert type:shapes type:cute 1 (3.5 ounce) box chocolate-covered raisins 1/3 cup white chocolate melting wafers Yellow food coloring 1/4 cup sliced almonds 1 9″ blind-baked pie crust 1/4 cup cold water 1 package (2 1/4 teaspoons) unflavored powdered gelatin 1 cup clover honey, divided 1/8 teaspoon salt 1 cup fresh lemon juice, strained, divided 1 tablespoon finely grated lemon zest 4 large egg yolks 2 cup s heavy cream, divided 5 tablespoon s confectioners’ sugar, divided 1 teaspoon vanilla extract Bubble wrap, to set Lemon wheels, to garnish, optional Flowers to garnish, optional

https://thecafesucrefarine.com/strawberry-jam-shortbread-tart/ type:shortbread type:tart type:baking type:dessert 12 medium fresh strawberries sliced 8 ounces very soft butter 2 sticks 1 cup granulated sugar 1 teaspoon pure vanilla extract ½ teaspoon salt 1 ¾ cups all-purpose flour ¾ cup almond flour see notes above ¾ cup strawberry jam For the lemon glaze: 1 tablespoon fresh lemon juice probably a bit more ½ cup powdered sugar

https://bakeorbreak.com/2006/12/raspberry-almond-tarts/ type:tarts type:miniature type:bitesize type:cake type:baking type:dessert 1/2 cup unsalted butter, softened 3 ounces cream cheese, softened 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup seedless raspberry preserves 1 large egg 1/2 cup granulated sugar 1/3 cup almond paste, crumbled 1/4 cup whole blanched almonds, coarsely chopped

https://bakeorbreak.com/2016/11/mini-cinnamon-crumb-cheesecakes/ type:miniature type:bitesize type:cheesecake For the crust: 6 ounces graham cracker crumbs (about 1 & 1/2 cups) 1/4 cup unsalted butter, melted For the crumb topping: 1/2 cup all-purpose flour 1/4 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon pinch of salt 3 tablespoons unsalted butter, cold and cut into cubes For the filling: 8 ounces cream cheese, at room temperature 1/4 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 3 tablespoons sour cream

https://bakeorbreak.com/2019/05/mini-lemon-pound-cakes/ type:miniature type:bitesize type:dessert type:cake type:cupcake type:baking type:lemoncake For the cakes: 1 & 1/2 cups (180g) all-purpose flour 2 teaspoons lemon zest (from 1 medium lemon) 1/4 teaspoon salt 3/4 cup (170g) unsalted butter, softened 4 ounces (113g) cream cheese, at room temperature 1 & 1/2 cups (300g) granulated sugar 3 large eggs 2 tablespoons lemon juice (from 1 medium lemon) For the glaze: 2 cups (220g) confectioners' sugar, sifted 2 tablespoons lemon juice (from 1 medium lemon) 2 teaspoons lemon zest (from 1 medium lemon) 1 to 2 tablespoons milk

https://bakeorbreak.com/2018/03/chocolate-chip-cheesecake-bites/ type:bitesize type:miniature type:dessert type:baking type:cheesecake For the crust: 1 & 1/2 cups (150g) graham cracker crumbs 1/4 cup (56g) unsalted butter, melted and slightly cooled For the filling: 8 ounces (226g) cream cheese, at room temperature 1/4 cup (50g) granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/3 cup (59g) mini semisweet chocolate chips Optional toppings: sweetened whipped cream chocolate sprinkles

Julia book p90 type:crepes type:french type:baking type:fancy type:dessert you can add almond extract and almond flour, but they're optional

Julia book p89 type:crepes type:breakfast type:dessert type:pancakes your choice of alcohol

Julia book p74 type:souffle type:dessert type:dessertsouffle requires 5 eggs

Julia book p7 type:soup type:onionsoup recipe calls for beef broth but I think veg broth will work cognac OR brandy

https://veganmiam.com/recipes/quick-vegan-frijoles-molidos type:beans type:latin type:side 50ml (about ¼ cup) neutral oil, like vegetable or canola 75g white or yellow onion (¼ of a medium onion), roughly chopped 1 clove garlic, roughly chopped 1 small jalapeño (10g) or ½ a small serrano pepper (5g) 25g (¼ cup) dry-packed sun-dried tomatoes ½ tsp kosher salt 10g (½ cup) cilantro leaves and stems, roughly chopped 425g (15oz) canned black beans, with liquid (preferably Westbrae Organic ) 75ml water*

https://minimalistbaker.com/chickpea-shawarma-salad/ type:salad type:chickpeasalad type:mediterranean CHICKPEAS 1 15-ounce can chickpeas (rinsed, drained and dried in a clean towel) 1 Tbsp olive oil 1 heaping tsp cumin 1/2 heaping tsp smoked paprika 1/2 heaping tsp turmeric 1/2 scant tsp sea salt 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch each black pepper, ground coriander + cardamom SALAD 5 ounces spring mix lettuce (organic when possible) 10 cherry tomatoes (chopped // organic when possible) 1/4 cup red onion (thinly sliced) 3/4 cup fresh parsley 20 pita chips (slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa) DRESSING 1/2 cup hummus ( DIY or store-bought) 3 cloves garlic (3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated) 1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp dried) 1 medium lemon, juiced (1 lemon yields ~2

https://www.abeautifulplate.com/whole-wheat-pasta-with-walnut-sage-pesto-and-roasted-delicata-squash/ type:pasta type:pesto type:pastapesto type:pestopasta type:squashpasta type:fall For the Roasted Delicata Squash: 2 medium delicata squash, scrubbed and rinsed well 2 tablespoons extra virgin olive oil sea salt freshly ground black pepper For the Walnut Sage Pesto: 1 packed cup of flat-leaf parsley leaves 3/4 cup raw or toasted walnut halves (if you’re not using roasted walnut oil, I recommend toasting the walnuts!) 2 – 3 medium garlic cloves 6-7 large, fresh sage leaves 1/2 cup roasted walnut oil (highly recommend La Tourangelle) kosher salt freshly ground black pepper For the pasta: fresh sage leaves, for frying (I like to garnish each serving with 3-4 leaves) roughly 1/4 cup extra virgin olive oil 1 lb d

https://smittenkitchen.com/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/ type:challah type:bread type:baking 2 1/4 teaspoons (1 packet — 1/4 ounce or 7 grams) active dry yeast 1/4 cup (85 grams) plus 1 teaspoon honey 2/3 cup warm water (110 to 116 degrees F) 1/3 cup (80 ml) olive oil, plus more for the bowl 2 large eggs 2 teaspoons flaky sea salt, such as Maldon, or 1 1/2 teaspoons table salt 4 cups (500 grams) all-purpose flour Fig Filling 1 cup (5 1/2 ounces or 155 grams) stemmed and roughly chopped dried figs 1/8 teaspoon freshly grated orange zest, or more as desired 1/2 cup (120 ml) water 1/4 cup (60 ml) orange juice 1/8 teaspoon sea salt Few grinds black pepper Egg wash 1 large egg Coarse or flaky sea salt, for sprinkling

https://www.deliciouseveryday.com/mushroom-lentil-rolls/ type:rolls type:dumplings type:appetizer 2 sheets of frozen puff pastry lightly thawed 1/2 cup of French lentils 2 cups of vegetable stock 400 g of mushrooms finely chopped 1 onion peeled and diced 2 stalks of celery diced 1 carrot peeled and finely diced 2 cloves of garlic minced 1 tbs of olive oil 1 tbs of Dijon mustard 1/4 cup of red wine 2 tsp of freshly picked thyme leaves 2 tbs of freshly chopped parsley 1 cup of breadcrumbs 3 eggs 1 beaten for brushing the pastry 2 tsp of sesame seeds salt and pepper to taste

https://www.blissfulbasil.com/carrot-walnut-red-lentil-hummus/ type:hummus type:dip type:spread type:healthy 4 medium carrots, washed, ends trimmed, and cut into 2-inch pieces 2 tablespoons olive oil, divided 1 teaspoon curry powder 1/2 cup uncooked red lentils, thoroughly rinsed 2 cups filtered water 1/4 cup walnut pieces 1/4 cup fresh cilantro leaves, tough stems removed, plus more for garnishing if desired 2 tablespoons tahini 2 teaspoons fresh lemon juice 1 clove garlic, smashed and peeled 3/4 teaspoon ground coriander 3/4 teaspoon fine-grain sea salt, plus more for seasoning the carrots 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper or more to taste Freshly ground black pepper Chopped parsley, for garnishing (optional) Pepitas, for garnishing (optional)

https://www.everylastbite.com/2014/12/19/mexican-breakfast-hash/ type:hash type:breakfast type:latin type:eggs type:spicy 2 cups cubed butternut squash approx 1 small squash 2 tbsp oil 1/2 tsp smoked paprika 2 tsp ground cumin pinch of salt 1/2 onion diced 1 tbsp jalapeno pepper finely diced + more for garnish 1 red pepper chopped into small pieces 1/2 cup chopped chorizo 1 1/2 cups spinach 1 tsp lime juice 1 tbsp cilantro 3-4 eggs depending on the size of your skillet 1 avocado

https://www.scalingbackblog.com/smoky-vegan-sweet-potato-quesadilla/ type:quesadilla type:latin 2 medium sweet potatoes 1 teaspoon chopped chipotle chili, canned in adobo sauce 1 clove garlic, finely chopped 2 tablespoon freshly squeezed lime juice 1 teaspoon honey or maple syrup 2 tablespoons olive oil 2 tablespoon tahini kosher sea salt and freshly ground black pepper 1 medium onion 2 poblano peppers 2 tablespoons olive oil, divided 4 large flour tortillas

https://pinchofyum.com/creamy-thai-sweet-potato-curry type:thai type:asian type:curry 1 tablespoon oil 2 shallots , thinly sliced 2 sweet potatoes , peeled and cubed 3 – 4 cups fresh baby spinach 2 – 3 tablespoons curry paste (see notes) 1 14-ounce can regular coconut milk 1/2 to 1 cup broth or water 1/2 cup chopped peanuts and cilantro fish sauce to taste Thai yellow curry paste: https://pinchofyum.com/easy-homemade-yellow-curry-paste 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 1 6-inch piece of fresh ginger 5 – 20 whole dried Thai chili peppers** (they’re very small and usually found in the spice section) 1 1/2 tablespoons salt 2 – 3 tablespoons turmeric 2 – 3 tablespoons mild curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store) 1/4 cup packed cilantro leaves and stems

https://www.veganricha.com/bulgogi-roasted-spring-veggie-bowl/ type:bulgogi type:bowls type:roastedveg type:salad Veggies: 1/2 ( 0.5 ) head cauliflower chopped into florets 8 oz sliced mushrooms 1 cup ( 116 g ) of other spring veggies like sliced radish or sliced fennel half a bunch asparagus 2 tsp oil 2 tsp soy sauce (tamari for glutenfree, coconut aminos for soyfree)) 1/3 to 1/2 tsp salt 1/2 tsp ( 0.5 tsp ) garlic powder and more as needed 1.5 tbsp or more bulgogi spice See recipe notes to make your own mix a dash of paprika for color Bowl: ripe avocado cubed or cubed cucumber spinach or greens 2 tbsp asian chili garlic sauce such as sambal oelek sesame seeds and scallions for garnish     Bulgogi Blend : Mix 1 tbsp korean chili flakes (gochugaru, or use regular flakes+ chipotle pepper (it will be a bit different)), 2 tsp onion powder, 1 tsp garlic powder, 1-2 tsp sesame seeds, 1/2 tsp ground ginger, 2 ts

https://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/ type:rice type:biryani type:indian

https://www.indianhealthyrecipes.com/malai-kofta-recipe/ type:indian type:curry type:dumplings raisins optional

https://www.indianhealthyrecipes.com/paneer-makhani-paneer-makhanwala-recipe/ type:indian type:entree type:curry

https://www.thespruceeats.com/papdi-chaat-recipe-1958046 type:indian type:snack For the Papdi Dough 1 cup all-purpose flour 4 tablespoons ghee 1 teaspoon onion seeds 1 tsp Kosher salt Water Vegetable oil, canola, or sunflower oil, to deep fry For the Toppings 5 large potatoes 1 15 oz can chickpeas, drained and rinsed Kosher salt, to taste For Assembly and Serving 2 cups fresh yogurt, whisked until smooth 2 red onions, finely chopped 2 large tomatoes, finely chopped 1 cup tamarind chutney 1 cup mint-coriander chutney 2 cups fine sev or gram flour 2 teaspoons red chili powder 2 tablespoons cumin seeds, gently roasted and ground 3 teaspoons powdered black rock salt Garnish: 1/4 cup fresh coriander leaves, finely chopped

https://bromabakery.com/chocolate-hazelnut-baklava/ type:baklava type:baking type:dessert For the syrup: 2 cups water 1 1/2 cups honey 1 cup sugar 1/2 cup cocoa nibs 2 whole cinnamon sticks For the filling: 1 pound whole blanched hazelnuts 12 ounces extra bittersweet chocolate (I used 84%), coarsely chopped 1 1/2 tablespoons ground cinnamon About 9 oz / 12 sheets phyllo 12 oz melted clarified butter

https://flourist.com/blogs/recipes/red-lentil-hummus type:hummus type:spread type:dip Split Red Lentil, Shallot + Sun-dried Tomato Hummus 1 cup Flourist Split Red Lentils , uncooked 2.5 cups water 1/2 tsp salt for cooking with lentils 1 cup sun-dried tomatoes, *preferably without oil 1-2 cups boiling water 2 shallots 1/2 tsp salt for cooking with shallots 1 tbsp cumin 1-2 tbsp olive oil 1/4 cup roasted sesame tahini 3 tbsp lime juice 1 tsp salt 2 tbsp olive oil

https://www.howsweeteats.com/2012/05/sweet-potato-quinoa-cakes-with-blackberry-salsa/ type:salsa type:fruitsalsa type:fritters type:savorycakes Sweet Potato Quinoa Cakes [adapted from Heidi Swanson ] makes 4 cakes, is super easily multiplied 1 medium sweet potato (about 6 oz), peeled and chopped 1/2 red onion, diced 1/2 teaspoon salt 1/2 teaspoon pepper 2 garlic cloves, minced 1 tablespoon olive oil 1/2 cup cooked quinoa 1/4 cup whole wheat bread crumbs 1/4 cup finely grated parmesan cheese 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh basil 1 large egg, lightly beaten Blackberry Salsa 1 pint fresh blackberries, chopped 1/2 red onion, finely diced 1/2 jalapeno, finely diced 1/2 cup chopped cilantro the juice of 1 lime salt and pepper to taste

https://www.howsweeteats.com/2018/02/quinoa-burrito-bowls/ type:bowls type:latin type:quinoa type:burritobowls type:spicy type:salad quick pickled onions 1  red onion thinly sliced 1/2 cup warm water 3/4  cup apple cider vinegar 1 1/2 tablespoons sugar 1 teaspoon coarse salt chipotle caramel sweet potatoes 2 sweet potatoes chopped 3 tablespoons olive oil 1 teaspoon chipotle pepper seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 1/2 tablespoons brown sugar cilantro lime quinoa 1/2 cup uncooked quinoa rinsed 1 cup low-sodium chicken or vegetable stock or even water 1 tablespoon coconut oil 1 lime juiced and zest freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons chopped fresh cilantro quick guacamole 2 avocados 1/2 jalapeño pepper seeded and diced ¼ sweet onion diced 3 tablespoons chopped fresh cilantro 1 lime juiced

https://www.howsweeteats.com/2018/10/squash-pasta-sauce/ type:pasta type:sauce type:squash pasta 1 tablespoon olive oil 2 tablespoons unsalted butter 1/2 red onion diced 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 3 garlic cloves minced 2 cups cubed butternut squash 1 tablespoon chopped fresh sage 1 tablespoon tomato paste 1 14 ounce can fire-roasted diced tomatoes 1 1/2 cups low-sodium chicken stock 3 tablespoons pumpkin puree 1/4 teaspoon allspice pinch of freshly grated nutmeg 1/3 cup heavy cream 1/3 cup freshly grated parmesan cheese

https://www.howsweeteats.com/2013/05/cheesy-black-bean-stuffed-sweet-potatoes-with-arugula-poached-eggs/ type:breakfast type:eggs type:stuffed 4 medium sweet potatoes 1 cup black beans 4 ounces fontina cheese, freshly grated 2 cups fresh arugula 1 teaspoon olive oil half a lemon, juiced 4 eggs, cooked as desired salt + pepper

https://cookieandkate.com/sunshine-quinoa-slaw-recipe/ type:quinoasalad type:salad type:slaw ½ cup quinoa, rinsed in a fine-mesh colander (or 1 ½ cup s leftover cooked quinoa) 1 cup water ½ cup raw pepitas (hulled pumpkin seeds) or sunflower seeds 8 cup s mixed shredded vegetables (green or red cabbage, broccoli, cauliflower, kale, Brussels sprouts and/or carrots, or use about 20 ounce s store-bought slaw mix) 1 small red onion, halved and thinly sliced (about 1 cup ) ½ cup chopped fresh cilantro or parsley 1 cup Sunshine Salad Dressing , or more to taste Salt, to taste ½ cup plain Greek yogurt (any % fat will do) ¼ cup extra-virgin olive oil ¼ cup Dijon mustard 3 to 4 tablespoons honey, to taste 2 tablespoon s lemon juice 2 tablespoon s apple cider vinegar or more lemon juice 1 clove garlic, pressed or minced ½ teaspoon fine sea salt 10 twists of freshly ground black pepper

https://cookieandkate.com/orange-orzo-salad-recipe/ type:salad type:orzosalad type:orzo type:pastasalad type:refreshing type:citrus 8 ounce s whole wheat orzo pasta (I used DeLallo brand) ½ cup raw almonds 1 cup chopped flat-leaf parsley ½ cup pitted Kalamata olives, halved ½ cup chopped green onion ½ cup raisins, preferably golden ½ cup crumbled feta cheese (optional) 1 teaspoon orange zest ¼ cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic) ¼ cup extra-virgin olive oil 2 tablespoon s white wine vinegar 1 medium clove garlic, pressed or minced ¼ teaspoon salt Freshly ground black pepper, to taste

https://www.veganricha.com/chickpeas-in-turmeric-peanut-butter-curry/ type:curry type:indian 1/4 cup ( 40 g ) chopped onion 4 cloves of garlic 1 inch knob of ginger 1/2 tsp ( 0.5 tsp ) oil 1/2 tsp ( 0.5 tsp ) ground cumin 1/2 tsp ( 0.5 tsp ) or more ground coriander 1/4 tsp ( 0.25 tsp ) cinnamon 1/4 tsp ( 0.25 tsp ) cardamom optional 1/3 tsp ( 0.33 tsp ) or more cayenne 1/2 tsp ( 0.5 tsp ) or more turmeric 3 tbsp or more peanut butter or almond butter 1/2 cup ( 125 ml ) non dairy milk like coconut or almond milk 3/4 cup ( 187.5 ml ) water or broth 1/2 ( 0.5 ) red bell pepper sliced 1/2 cup ( 64 g ) or more sliced carrots 1/2 cup ( 56.5 g ) or more sliced summer squash or zucchini 15 oz ( 425.24 g ) can chickpeas drained and washed or 1.5 cups cooked, or use cooked lentils 1/2 tsp ( 0.5 tsp ) or more salt 1 tsp or more sugar or other sweetener of choice 1/2 to 1 tsp lime juice 1/4

https://www.feastingathome.com/authentic-masala-chai-recipe/ also in my recipe book type:beverage type:hotdrink type:hotbeverage type:tea type:chai type:indian 5 – 7 green cardamom pods 3 – 4 whole cloves 1 – 2   star anise (optional ) 5 – 7 peppercorns (optional) 1 cup of water 2 – 3 slices ginger (skins ok) ½ cinnamon stick – split lengthwise ( use your fingers to separate) 1 – 2 tablespoons loose leaf black tea, (or 1 – 2 tea bags) Or sub decaf black tea 1 cup milk of your choice- almond, oat, soy, cashew, hemp, macadamia, or organic whole milk ( I like unsweetened, vanilla-flavored almond or oat milk) 2 – 3 teaspoons (or more or less) maple syrup , honey , sugar or alternative. (Sugar is traditional, but I prefer maple. )