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.

Chai Poached PearsServes four

Ingredients
1 qt water
5 Chai Spice black tea bags
1 vanilla bean, scraped
1 cinnamon stick
1 piece fresh ginger, peeled
4 whole pears, peeled, stems intact
3 tbsp honey or agave

Directions
1. Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright.

2. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure they’re fully immersed.

3. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until it’s been reduced to a syrup. Strain.

4. Drizzle syrup over the pears and serve.

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Chai Poached Pears
Serves four

Ingredients
1 qt water
5 Chai Spice black tea bags
1 vanilla bean, scraped
1 cinnamon stick
1 piece fresh ginger, peeled
4 whole pears, peeled, stems intact
3 tbsp honey or agave

Directions
1. Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright.

2. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure they’re fully immersed.

3. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until it’s been reduced to a syrup. Strain.

4. Drizzle syrup over the pears and serve.

Bourbon ChaiServes four | Recipe adapted from Saveur.com

Ingredients
4 tsp Chai Spice black tea
1 vanilla bean, split and scraped, seeds and pod reserved
3 cups hot water
3 cups whole milk or unsweetened almond milk
1/4 cup honey or agave
½ cup spice-forward bourbon, like Maker’s Mark
Cloves, cinnamon, nutmeg, ginger (opt.)

Directions
1. Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.

2. Transfer the chai to a heat-proof pitcher and stir in bourbon.

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Bourbon Chai
Serves four | Recipe adapted from Saveur.com

Ingredients
4 tsp Chai Spice black tea
1 vanilla bean, split and scraped, seeds and pod reserved
3 cups hot water
3 cups whole milk or unsweetened almond milk
1/4 cup honey or agave
½ cup spice-forward bourbon, like Maker’s Mark
Cloves, cinnamon, nutmeg, ginger (opt.)

Directions
1. Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.

2. Transfer the chai to a heat-proof pitcher and stir in bourbon.

Hot Chocolate ChaiServes two | Recipe adapted from Cook Republic

IngredientsHot chocolate
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder

Chai
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water

Directions
1. Begin by steeping the black tea, star anise and cinnamon stick in the hot water for five minutes. Strain the tea and set aside the cinnamon and star anise.

2. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot.

3. Pour into mugs, dust the tops with chocolate powder and serve.

Get our Portland Mug!

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Hot Chocolate Chai
Serves two | Recipe adapted from Cook Republic

Ingredients
Hot chocolate
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder

Chai
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water

Directions
1. Begin by steeping the black tea, star anise and cinnamon stick in the hot water for five minutes. Strain the tea and set aside the cinnamon and star anise.

2. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot.

3. Pour into mugs, dust the tops with chocolate powder and serve.

Get our Portland Mug!

Chai Tea TrufflesMakes about 15 truffles

Ingredients
4 oz (113 g) dark chocolate bar
1 tbsp nonsalted butter
1/4 cup (2 oz) heavy whipping cream
3 tsp Chai Spice black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)

Directions
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.

2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm. 

3. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can use anything as coating; just roll the truffles in it.

4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.

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Chai Tea Truffles
Makes about 15 truffles

Ingredients
4 oz (113 g) dark chocolate bar
1 tbsp nonsalted butter
1/4 cup (2 oz) heavy whipping cream
3 tsp Chai Spice black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)

Directions
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.

2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm.

3. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can use anything as coating; just roll the truffles in it.

4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.

Chai Tea LatteServes one

Ingredients
1 Chai Spice black tea bag
1/4 cup boiling water
3/4 cup whole milk
Honey or sugar to taste (opt.)
Cinnamon or nutmeg to sprinkle on top (opt.)

Directions
1. Steep the tea bag in the water for 3 to 5 minutes.

2. Warm milk in a pan, then whisk with a frother. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.

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Chai Tea Latte
Serves one

Ingredients
1 Chai Spice black tea bag
1/4 cup boiling water
3/4 cup whole milk
Honey or sugar to taste (opt.)
Cinnamon or nutmeg to sprinkle on top (opt.)

Directions
1. Steep the tea bag in the water for 3 to 5 minutes.

2. Warm milk in a pan, then whisk with a frother. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.

Traditional Chai MasalaServes three

Ingredients
1/2 tsp ground spices (any blend of cinnamon, cardamom, clove, black peppercorns, ginger, star anise, nutmeg or red chilies)
2 tsp Assam black tea
1 pt milk, any kind
Sweetener (sugar or honey)

Directions
1. Combine the spices, tea, milk and your choice of sweetener in a saucepan or pot and bring the mixture to a boil.

2. Simmer for 2 to 3 minutes, being careful not to scald the milk. Take the pot off the heat and let it stand for 4 minutes.

3. Strain the drink into a teapot or glasses. More sweetener can be added to taste.

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Traditional Chai Masala
Serves three

Ingredients
1/2 tsp ground spices (any blend of cinnamon, cardamom, clove, black peppercorns, ginger, star anise, nutmeg or red chilies)
2 tsp Assam black tea
1 pt milk, any kind
Sweetener (sugar or honey)

Directions
1. Combine the spices, tea, milk and your choice of sweetener in a saucepan or pot and bring the mixture to a boil.

2. Simmer for 2 to 3 minutes, being careful not to scald the milk. Take the pot off the heat and let it stand for 4 minutes.

3. Strain the drink into a teapot or glasses. More sweetener can be added to taste.

Recipe: Homemade Chai Applesauce


photo credit: A Good Appetite

Apple picking season is almost here in the Northwest. One way we like to enjoy the harvest is to make homemade applesauce. It brings back such wonderful memories of childhood. We were delighted to find this recipe from A Good Appetite that gives applesauce a new kick with the addition of sweet and spicy chai tea. We can’t decide what we like better, grandma’s classic version or this one!

Chai Applesauce
3 bags Stash Double Spice Chai
3 lbs apples, cored & peeled (If you have a food mill you can skip peeling & run the sauce through the food mill to get rid of the skins)
1 c water
1/2 c sugar
1 T lemon juice

In a large heavy pot add the water, sugar and tea bags. Bring to a boil and stir to dissolve sugar. Turn off heat and let sit about 10 minutes. Remove tea bags, squeezing any liquid in them into the pot.

Cut the prepared apples into slices and add to the pot with your flavoring mixture. Turn the heat to medium-high. Let cook, stirring occasionally, until the apples are very soft about 30 minutes.

Use a spoon or potato masher to help smash the apples to a sauce texture. (If you left the skins on your apples run your sauce through a food mill at this point to remove them.) Stir in the lemon juice. If your sauce seems too thick for your liking add a little water to it.

Put into containers and refrigerate. Or you can put hot sauce into sterilized jars and can them in a boiling water bath for 20 minutes for pantry storage.

Makes about 5 cups.