1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Stir in 1 to 2 tsp of mix per 8 oz of tea. Add milk if desired.

To make chocolate chai, stir in 1 to 2 tbsp chocolate syrup.

Store chai mix in refrigerator. Unsweetened condensed milk can be used and sugar can be added to control sweetness.

This is a recipe I found online and have really enjoyed. Typically, I make tea using 1 1/2 cups of water and 2 teabags (not quite double strength) with 1 or 2 heaping spoonfuls of chai mix. I add a spoonful of chocolate syrup for just the right taste. A great way to start the day! 

Here’s a yummy breakfast treat from my Bisquick cookbook. Sorry, no pictures for this recipe but they were delicious!

2 cups Bisquick mix
1 cup milk
2 large eggs
3/4 cup chocolate chips or mini-chocolate chips

Whisk together Bisquick mix, milk, and eggs until just combines. Fold in chocolate chips. Do not over-stir or pancakes will be heavy.

Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

Serve with butter and maple syrup as desired, or top with sliced fruit.

This is another recipe from my Betty Crocker PocketChef Breakfast and Brunch cookbook. These quick and easy biscuits are great for breakfast, brunch, lunch or dinner!

2 cups Original Bisquick mix
2/3 cup milk (2% recommended)
1/2 cup (2 oz) shredded cheddar cheese
1/4 cup unsalted butter, melted
1/4 tsp garlic powder or garlic salt

Preheat oven to 450F

In a medium bowl, stir Bisquick mix, milk, and cheese with a wire whisk or fork until a soft dough forms. Beat vigorously for 30 seconds. Drop rounded balls of dough about 2 inches apart on a non-stick cookie sheet.

Bake 8 to 10 minutes or until golden brown. In a small bowl, stir melted butter with garlic powder until well mixed. Brush butter on warm biscuits before removing from cookie sheet. Serve warm.

Great with a simple breakfast of bacon and eggs.

This tasty morning treat is featured in Taste of Home’s 2006 Cookbook, which is full of reader-supplied recipes. Give your regular coffee a spicy kick with Ginger Recipe #2.

6 tbsp ground coffee (not instant)
1 tbsp orange zest
1 tbsp chopped crystallized or candied ginger
1/2 tsp cinnamon
6 cups cold water

Combine coffee grounds, orange zest, ginger and cinnamon in a coffee filter. Brew according to manufacturer’s directions using 6 cups cold water.

Serve coffee with cream and sugar as desired. Garnish with whipped cream, cinnamon sticks, or additional orange peel.

Kick up the spice by adding 1/4 tsp nutmeg and 1/8 tsp cloves.

From Betty Crocker PocketChef Breakfast and Brunch cookbook, this is a tasty way to start the day. The original recipe makes about 6 servings, so I cut the recipe in half.

Original Recipe:

12 slices French bread, 1/2 inch thick
6 tbsp soft cream cheese
1/4 cup preserves or jam, any flavor
2 eggs or 4 egg whites or 1/2 cup egg substitute, slightly beaten
1/2 cup milk
2 tbsp sugar

Spread one side of 6 slices bread with 1 tbsp of the cream cheese. Spread one side of the remaining 6 slices with 2 tsp of the preserves. Make 6 cream cheese and jelly sandwiches.

Beat eggs, milk, and sugar with a fork or wire whisk until smooth and pour into a shallow bowl.

Spray griddle or skillet with cooking spray; heat griddle to 325F or heat skillet over medium-low heat. Dip sandwiches into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.

Jenn’s Strawberry Stuffed French Toast:

6 slices brown sugar swirled bread
3 tbsp soft cream cheese (1/3 less fat)
3 tbsp strawberry preserves (sugar-free)
1 egg, slightly beaten
1/4 cup skim milk
maple syrup

Spread one side of 3 slices bread with 1 tbsp cream cheese and spread one side of the remaining 3 slices with 1 tbsp strawberry preserves. Make 3 sandwiches.

Beat egg and milk with a whisk until smooth. Spray skillet with butter-flavored cooking spray and heat skillet over medium heat. Dip sandwiches in egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Serve with maple syrup.