Stash Tea Blog

We are a specialty tea company based in the Portland, Oregon area. Founded in 1972, Stash Tea Company has been offering a complete line of 100% natural teas for 40 years.

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With over 250 tea blends and a unique selection of teaware and tea-related products.

We can’t wait to try out this tasty recipe from I Am Food Blog!

Chai Tea Cupcakes, recipe from bakingdom.com

Makes 4 cupcakes in a jar.

Cupcakes

  • 1/2 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/3 cup sugar
  • 2 tablespoons + 2 teaspoons butter
  • 1 egg
  • 1 tablespoon + 2 teaspoons apple sauce
  • 1/3 cup milk
  • 2 chai tea bags

Frosting

  • 1/3 cup butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 cup icing sugar

Directions

Preheat your oven to 350°F.

In a small pot, heat the milk up and steep the tea for at least 10 minutes. Let cool to room temperature and remove the tea bags. Combine the dry ingredients in a large bowl.

In another large bowl, cream together the butter and sugar. Add the egg and beat until well combined. Add the apple sauce and mix until just combined. Add the dry ingredients to the wet mixture in 3 additions, alternating with the chai milk and ending with dry.

Spray a muffin tin with cooking spray and fill each spot with 2 tablespoons batter. Bake for 14-16 minutes or until a toothpick comes out with a couple of crumbs clinging to it. Cool completely before frosting.

For the Frosting

In a large bowl, cream the butter until light and fluffy. Add 2 tablespoons of the icing sugar and combine thoroughly. Mix in the vanilla and cinnamon. Add the remaining sugar and mix until frosting is light and fluffy. If the frosting is too stiff or dry, beat in up to 2 teaspoons milk, a teaspoon at a time.

Assemble: Slice the domed parts of the cupcakes off. Place one cupcake in your jar and top with frosting. Add another cupcake, bottom side down and close the jar.

Tip: If you want to make regular cupcakes, line your muffin tin with liners and fill 3/4 full.

Chai-Iced Pumpkin CookiesMakes about 3 dozen | Recipe adapted from Petite Kitchenesse

IngredientsCookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine  flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth. 

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »

  High-res

Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse

Ingredients
Cookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »