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.
Margaux J. Rathbun of Authentic Self-Wellness shows you how to make delicious and nutritious smoothies with our iced green tea powders! We think fresh summer fruits and berries pair perfectly with green tea; let us know what you put in your favorite smoothies!
photo credit: Hummingbird on High
We thought this was so cute and loved that they used Stash Tea so we just had to share!
Note: this recipe adapted by Hummingbird on High is for high-altitude baking at 5,000 ft. To bake at sea level, read the notes in the ingredients list and instructions carefully.
Hummingbird Bakery Green Tea Cupcakes Recipe
For the Chocolate-Green Tea Cake Base:
(makes 10 - 12 cupcakes)
1/2 cup whole milk
3 green tea bags (We recommend Stash Tea Premium Green.)
3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar
3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
1/4 teaspoon pure vanilla extract
For the Green Tea Buttercream Frosting:
(enough for 12 cupcakes)
2 cups confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons matcha green tea powder (We recommend Stash Tea Matcha.)
2 tablespoons whole milk
To Make the Cupcakes:
Put 1/2 cup milk and 3 green tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and strain into the measuring cup.
Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Green Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.
To Make the Frosting:
Beat together 2 cups confectioners’ sugar, 5 tablespoons butter, and 2 1/2 tablespoons matcha green tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.
When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Visit Hummingbird on High for Tips & Addendums for this recipe.