Our Pomegranate Green Tea Spritzer is refreshingly sweet and tart—the perfect drink for sitting outside on warm summer nights!
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.
- 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
- 1/3 cup butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup icing sugar
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.
Our Week of Chai might be over, but we’ve gathered up our recipes into a free PDF for you to download!
Download the Week of Chai PDF (requires Adobe Reader to view): http://bit.ly/O98Ys6
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.
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.
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.