Chai Blueberry Sauce over French Toast

Inevitably about a month into summer I get pangs for fall to come sooner. This year proved to be no different.

Usually I jump right into zucchini bread and pumpkin flavored everything. Not to mention watching Hocus Pocus about two months before it’s culturally acceptable.

This year I figured I would at least make an attempt to be summery. So, I made Chai Blueberry Sauce. Blueberries for summer. Chai for fall. Boom! Compromise.

This sauce is easy to make and delicious over:

• French Toast
• Pancakes
• Crepes
• Ice Cream
• Toast
• Large spoons...

The blueberry sauce only takes about 10 minutes to make. Completely worth it in my book. It’s a very simple recipe. Just combine the blueberries, chai tea, sugar, vanilla and cornstarch and reduce over the stove. Then add butter in at the end to give the sauce a bit of creaminess.

I used Townshend’s Tea Company’s Masala Chai tea. They call it a classic recipe consisting of black tea, cinnamon, ginger and cardamom. A little spicy, a little sweet. It definitely has a little punch to it which I loved.

I really liked this combination. The chai tea adds a nice spiciness to the blueberries and the vanilla bean helps to round out the flavor. It’s so delicious and so easy.

I made this sauce to go over french toast. I had just made challah bread and everyone knows the #1 best use of challah bread is for french toast. Am I right?? Holla!

Anyways...

If you make this sauce to go over French Toast like I did, I highly suggest roasting some hazelnuts to sprinkle on top. They add a really rich flavor that complements the blueberries and chai.

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Chai Blueberry Sauce

Makes about 1 cup. Easily doubled.

INGREDIENTS

1 cup fresh or frozen blueberries

1/4 cup + 1 tbs water

1 tsp Townshend's Masala Chai tea

1/4 cup white sugar

Seeds from 1/2 vanilla bean (or ½ tsp vanilla)

1 teaspoons cornstarch

1 tablespoon butter

DIRECTIONS

1. Prepare tea with ¼ cup + 1 tbs water and 1 tsp chai tea.

2. In a saucepan over medium high heat, combine blueberries, sugar, vanilla bean seeds and ¼ cup of the tea. Break up some of the blueberries as you stir the mixture. Heat until the mixture is boiling and the sugar is dissolved, stirring often.

3. In a small bowl, combine the cornstarch and 1 tablespoon of leftover chai tea.

4. Pour this mixture into the saucepan. Continue stirring blueberry mixture over medium-low heat for 4 minutes or until the mixture has thickened to your liking (less time if you prefer more syrupy sauce, more time if you prefer thicker sauce).

5. Remove the saucepan from the heat. Add 1 tablespoon of butter and stir until melted butter is combined.

6. Serve immediately over french toast, pancakes, crepes or keep in the refrigerator for up to a week.

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Lovely little things:

• I just found this company, Lively who sells really cute and comfortable bras at a totally reasonable price. Recommend. Plus cute summer patterns.
• I also finally got some Betabrand Dress Pant Yoga Pants. Yes, you read that correctly: Dress Pant Yoga Pants. They’re stretchy and comfortable like yoga pants but use a thick material and look like dress pants so you can be comfortable and professional at work. Obvious purchase.

Currently reading

• A Game of Thrones by George R. R. Martin (making progress!)