Chai Day Recipes!
If you want to hold your own Chai Day, or want to get involved in a friend’s or colleague’s, but need more inspiration for how to incorporate chai in your signature bakes then give some of these recipes a go!
We’d love to hear your own recipes so get in touch on our Facebook or Instagram to share your best bakes!
Masala Chai is easy to make using simple, relatively common ingredients.
• 1 English breakfast teabag
• 6 green cardamom pods
• 6 cloves
• ½ tsp ground ginger
• 1 cinnamon stick
• 12 peppercorns
• 500 ml freshly boiled water
• 100ml milk
• 2-3 tsp sugar
1. Snip open the teabag and place the contents in a saucepan.
2. Add the spices and the boiling water, and simmer for three to five minutes over a medium-high heat.
3. Strain through a fine tea strainer into a jug, then return to the pan.
4. Add the milk and sugar, stir over the heat for 30 seconds. Serve immediately.
This tastes great, but you can also buy great Chai teabags in most large supermarkets.
Banana Chai Bread
• 225g plain flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 150g caster sugar
• 110g light cream cheese
• 2 medium eggs
• 170g mashed ripe bananas
• 4 tablespoons brewed chai tea (at room temperature)
1. Preheat oven to 180C/Gas mark 4. Grease and line a 23x12cm (9x5in) loaf tin
2. In a medium bowl, mix flour, baking powder and salt.
3. In a separate bowl, cream together sugar, cream cheese and eggs until light and fluffy. Mix mashed bananas and chai tea into cream cheese mixture. Add flour mixture and mix until smooth
4. Pour mixture into prepared tin, and bake in preheated oven for 60 minutes.
5. Cool on wire rack, removing from tin after 10 minutes
For the cupcakes
• 250g soft unsalted butter
• 250g caster sugar
• 4 eggs, room temperature
• 250 g self-raising flour
For the frosting
• 250g soft unsalted butter
• 500g icing sugar
For the chai flavouring
• 100 ml milk
• 2 assam or ceylon tea bags
• 5 cardamom pods, crushed
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
Instead of making the chai flavouring, cut corners by using two chai flavoured teabags which are available from most large supermarkets.
1. For the chai flavouring: in a saucepan, gently heat 100ml milk. Add the teabags with the cardamom, cinnamon, nutmeg and ginger and allow to simmer for 20 minutes, letting the spices infuse.
2. After 20 minutes, remove the teabags and strain the milk, leaving it to cool to room temperature.
3. For the cupcakes: preheat the oven to 180C/gas mark 4. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.
4. Add half of the spicy milk to the mixture and blend well. Add the flour and once this has all mixed up, spoon into cupcake cases and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.
5. For the frosting: in a bowl, combine the butter with the icing sugar and once this has mixed well and become fluffy, add the remaining half of the spicy milk.
6. Blend for 3 minutes and then either spoon onto the cooled sponges or pipe with a nozzle and piping bag. Finish with a sprinkle of cinnamon powder.
Coconut Chai Traybake
This simple traybake is spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa!
• 100ml vegetable oil, plus a little for greasing
• 300ml coconut milk – if the cream has separated in the can, give it a good mix before measuring
• 4 large eggs
• 2 tsp vanilla extract
• 280g light brown soft sugar
• 250g self-raising flour
• 75g desiccated coconut
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ nutmeg, finely grated
• ¼ tsp ground cloves
• 10 cardamom pods, seeds removed and crushed using a pestle and mortar
• 4 tbsp ginger syrup
For the icing:
• 3-4 tbsp coconut milk
• 140g icing sugar
• 2 balls stem ginger, finely chopped
• chopped pistachios and coconut flakes (optional)
1. Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
2. In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
3. Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
4. To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.
Chai Cake with Ginger Cream Cheese Icing and Pomegranate Syrup
• 2 chai tea bags
• 300g unsalted butter, softened
• 2 cups (440g) caster sugar
• 6 eggs
• 2 cups (300g) self-raising flour
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground clove
For ginger cream-cheese icing
• 250g cream cheese, softened
• 150g unsalted butter, softened
• 1/4 cup (60g) brown sugar
• 4 cups (600g) icing sugar, sifted
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon, plus extra to serve
For pomegranate syrup
• 1 pomegranate, halved
• 1/2 cup (110g) caster sugar
1. Preheat the oven to 170°C. Grease and line two 22cm springform cake pans.
2. Place the tea bags in a jug with 1/2 cup (125ml) boiling water and set aside to cool. Beat the butter and sugar with electric beaters for 5-6 minutes until thick and pale, then add the eggs, 1 at a time, beating well after each addition. Sift in the flour and spices, and mix well to combine.
3. Remove and discard the tea bags and slowly add the cooled tea to the batter, beating constantly. Divide batter evenly between the pans, spreading to even the surface, then bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Cool the cakes in the pans for 10 minutes, then turn out on to a wire rack to cool completely.
4. For the icing, beat the cream cheese, butter, brown sugar and icing sugar using electric beaters for 6-8 minutes until smooth and voluminous. Add ginger and cinnamon, and beat to combine.
5. For the pomegranate syrup, place a pomegranate half, skin-side up, in a sieve over a bowl, and use a wooden spoon to bash the skin so the seeds fall into the sieve and the juice into the bowl. Repeat with the remaining pomegranate half. Reserve the seeds and place the juice in a saucepan with the sugar and 1/2 cup (125ml) water, then stir over low heat until the sugar dissolves. Increase the heat to medium and simmer for 3-4 minutes until reduced by half and a syrupy consistency. Add the reserved seeds to the syrup and set aside to cool.
6. Place one cake on a serving plate and spread with half the icing. Top with the other cake and spread the remaining icing over the top. Drizzle over syrup and dust with cinnamon just before serving.