Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse
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 tsp vanilla extract
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk
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.
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Chai Poached Pears
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
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.
Serves four | Recipe adapted from Saveur.com
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.)
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 Chai
Serves two | Recipe adapted from Cook Republic
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water
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.
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Chai Tea Truffles
Makes about 15 truffles
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)
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 Latte
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.)
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 Masala
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)
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.
This recipe is a Stash Tea employee favorite! The mild taste of halibut goes well with lemon tea, herbs and spices. Grilled in a foil packet, preparation doesn’t get any easier!
Grilled Halibut with Lemon Blossom Herbal Tea
2 pieces of halibut
6 grape tomatoes, halved
2 tbsp olive oil or 2 tbsp butter
1/4 cup panko breadcrumbs
4 tsp Stash Tea Lemon Blossom Herbal Tea
slice of lemon
salt & pepper to taste
step one. Preheat grill to 350°F.
step two. Cut 2 18”×18” pieces of heavy-duty tin foil.
step three. Lay one filet in the center of each piece of foil. Sprinkle with salt and pepper, then divide the grapes, breadcrumbs and Lemon Blossom tea over the tops of each fish. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top.
step four. Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent.
step five. Place the foil packets on the grill for about 12 minutes, depending on the size of the filets. You can open one slightly to see if it is cooked.
Note: This recipe can also be made in the oven. Preheat the oven to 400°F, then bake the fish for 15-20 minutes. Remember to vent the foil packets!
Find more great recipes in the Stash Tea Pitcher-Perfect Summer Guide!