chai spice

Masala Chai Syrup is a sweet, dark &amp; intense syrup that is useful for flavouring drinks and recipes with a delicious blend of Indian spices. Who needs coffee-shop chai latte when this syrup is so easy &amp; cheap to make at home.

Use a little (2-3 tsp) to flavour hot drinks

Masala Chai Syrup

100 g/ demerara sugar

water

cinnamon stick ((15cm))

cardamom pods

cloves

nutmeg

allspice berries

star anise

ginger

tsp vanilla extract

Begin by putting the sugar and water into a small saucepan and place on a medium heat to dissolve the sugar

Meanwhile prepare the spices - snap the cinnamon stick in half and then hit it several times in a pestle and mortar to break it up a little more (don't grind it). Tip the chunks of cinnamon into a small bowl

Next split the cardamom pods (a swift whack with the pestle should do the trick). Add the split pods and seeds to the cinnamon

Put the cloves, nutmeg and allspice berries into the mortar and give them a gentle bash with the pestle. Again, do not grind to a powder

Once the sugar has dissolved, tip the dry spices, including the star anise, along with the slithers of fresh ginger into the pan and bring to the boil, then remove the pan from the heat

Let steep for 2 hours then strain to remove the chunks of spices

Stir through the vanilla extract and pour into a bottle

Store in the fridge for up to 4 weeks

Enjoy a quick cup of masala chai or a chai latte using homemade Chai Concentrate. The tea is brewed in small batches and infused with fragrant chai spices.

Chai Concentrate

cinnamon

edible roses

black peppercorns

tsp nutmeg (freshly grated)

tsp black tea leaves

sugar

In a mortar and pestle, crush the knob of ginger into chunks to release the juices and expose more surface area. Add the cinnamon sticks, star anise, cloves, roses, cardamom pods, black peppercorns, and ginger into the mortar and pestle and lightly crush them so they release their oils. Lastly, use a microplane to grate a bit of nutmeg.

Transfer all of the spices from the mortar and pestle to a medium sized pot. On medium heat, dry roast the spices for a minute, or until they&#39;re fragrant.

Pour the water in with the spices and bring it to a light rolling boil for 3-5 minutes, or until fragrant.

At this point, add in the black tea leaves and mix really well. Simmer the spices with the black tea for 5 minutes. Be careful not to boil it for too long, otherwise it will be very bitter.

Remove the pot from heat and pour in the sugar. Stir until the sugar has fully dissolved.

Allow the spices and tea to steep in the hot water for at least 15 minutes. Then, strain the chai concentrate into a sanitized pitcher with a lid. Store in the fridge for up to five days.

Use a 1:1 ratio of concentrate to milk. The concentrate can be served steamed, heated, or chilled.

Flaky, buttery homemade scones laced with warm chai spices - cinnamon, ginger, cardamom, cloves, nutmeg - &amp; finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, &amp; perfect for fall, winter, &amp; holiday baking!

Chai Scones with Maple Chai Glaze

unsalted butter,

heavy cream

eggs, divided

all-purpose flour,

baking powder

chai spice blend

salt

vanilla extract

maple syrup

kosher salt

Food processor

Bench scraper

Prep the wet ingredients

Pull the butter, heavy cream, and eggs out of the refrigerator. 

Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.

Prep the dry ingredients

In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, &amp; kosher salt. Pulse a handful of times to quickly bring the mixture together.

Add the wet ingredients

Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream &amp; egg mixture out of the freezer. Slowly and gradually pulse it into the butter &amp; flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture &#8211; that’s okay!

Rest the dough

Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic &amp; transfer it to the freezer to rest for 30 minutes.

Roll out the scones

Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide &amp; 3 inches long.

Preheat the oven

to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet &amp; brush generously with the egg wash.

Bake the scones

for 20-22 minutes, until golden brown. Remove from the oven &amp; allow to cool before glazing.

Make the maple chai glaze

Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup &amp; salt in a small bowl. Whisk until combined into a thick glaze.

Glaze the scones

Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea! Enjoy!!

I can not resist chai spice during the winter months. I love scones but hate cutting butter in, this recipe made making scones so simple! And I didn’t even have to dirty up a bowl. They baked up beautifully and are so light and flaky.

Very delicious and came together well! I used my blender instead of a food processor, and it still worked out. The chai flavors are excellent and the icing is perfection.

My husband found this recipe and decided we were making them. So happy he did, they are amazing! Easy, clear instructions made for a delicious, soft, flavorful scone. Thank you!

These chewy, delicious Chai Spice Sugar Cookies are going to be a new favorite, I promise!

Chai Spice Sugar Cookies

c unsalted butter, softened

c sugar

c all-purpose flour

tsp baking powder

tsp cream of tartar

tsp baking soda

tsp ground ginger

tsp cardamom

tsp salt

tsp allspice

black pepper

tsp pure vanilla bean extract

TBSP milk

Cream together the butter and sugar using a...

Cream together the butter and sugar using a stand mixer with a paddle attachment (or a hand mixer on a low speed setting). Add egg and vanilla and mix until thoroughly combined.

In a separate bowl, whisk together all remaining...

In a separate bowl, whisk together all remaining dry cookie ingredients. Add this mixture slowly to the ingredients from Step 1, continuing to mix on low speed until thoroughly combined. Scrape down the sides of the bowl with a spatula as you go if necessary.

Once mixed, wrap the dough in plastic wrap...

Once mixed, wrap the dough in plastic wrap and chill for 2 hours. (You can chill for up to 48 hours if necessary.)

Preheat oven to 350. Use a cookie scoop...

Preheat oven to 350. Use a cookie scoop or a spoon to scoop out balls that are approximately 2 TBSP. Roll the balls gently into a rounded shape and place on a baking sheet lined with either parchment paper or a silpat mat. Be sure you place the cookies far apart enough to allow for spreading.

Bake for 8-10 minutes, depending on your oven....

Bake for 8-10 minutes, depending on your oven. Take the cookies out when they are still fairly soft, with light golden edges. They’ll deflate a bit after you take them out of the oven. Let them cool on the baking sheets for a few minutes and then move to a wire rack.

Mix all icing ingredients together, adding the milk...

Mix all icing ingredients together, adding the milk a bit at a time to get your desired consistency.

Dip a spoon into the icing mix and...

Dip a spoon into the icing mix and drizzle the icing over your cookies. If you like, you can sprinkle the icing with a little extra cinnamon, or sugar crystals for decoration.

Warm vanilla spiced chai sugar cookies that are rolled in a homemade chai spice blend. Dunk them in a chai latte for a comforting breakfast or snack.

Spiced Chai Sugar Cookies

all purpose flour

baking soda

chai spice mix

butter (softened)

white granulated sugar

In a small bowl, stir together flour, baking soda, baking powder, cinnamon, cardamom, ginger, cloves and allspice. Set aside.

In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients.

Scoop the dough into about 18-20 1-1/2&quot; inch balls.

In a small bowl, combine the ingredients for the chai spice.

Roll the dough balls in the chai spice and place on an ungreased cookie sheet.

Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.*

Refrigerate the cookies for at least 1 hour.

Sprinkle the top of the cookies with extra chai spice right before baking.

Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.

Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.

Store in an airtight container.

Warm, earthy spice just tastes and smells like fall. This easy Chai Spice Mix is a great way to add exotic flavor to your favorite recipes.

Chai Spice Mix Recipe

cardamom

allspice

In a small bowl, whisk all the ingredients together until well combined.

Store in an airtight container in a cool dry place for up to 6 months.

Ontbijtkoek means &quot;breakfast cake&quot; in Dutch. You&#039;ve gotta love a country that eats cake for breakfast.

Ontbijtkoek Recipe

7 1/2 oz rye Flour (1 1/2 cups)

oz bread Flour (1/2 cup)

oz brown sugar (1/2 cup)

table salt

oz whole milk (1 cup)

oz Dutch Stroop (3/4 cup (see note))

Preheat the oven to 325°F. Lightly butter a 9&quot;x5&quot; loaf pan. Cut a piece of parchment paper and line the pan in one direction, creating a parchment paper &quot;sling&quot; for the loaf.

In a large mixing bowl add the rye flour, bread flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Whisk the dry ingredients together to break up any lumps of brown sugar and to distribute the spices.

In a large glass measure whisk together the milk and the stroop.

Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared pan and bake until the center of the loaf springs back when lightly pressed and a toothpick inserted in the center comes out clean, about 45-50 minutes.

Take the pan out of the oven and set it on a cooling rack. Immediately wrap the top of the pan with aluminum foil. Set it aside until completely cooled, preferably  overnight.

Remove the foil from the pan and use the parchment sling to lift the cake out of the pan. Serve slices with lots of butter. The cake keeps at room temperature for a week.

This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It’s warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.Roll the dough into a ball and as it bakes in the skillet, it will spread and pillow to fill the entire pan.

Chai-Spiced Snickerdoodle Skillet Cookie

unsalted butter, melted

all-purpose flour

cream of tartar

fine sea salt

brown sugar,

Preheat the oven to 350°F.

Coat a 10-inch cast iron skillet with some of the melted butter using a pastry brush. Set aside.

For the dough, whisk the flour, baking soda, cream of tartar, and salt together in a large mixing bowl. In a separate medium bowl, mix together the remaining melted butter, granulated sugar, brown sugar, and egg. Pour the liquid mixture into the flour mixture. Beat together using a hand mixer on low speed until combined. Let the dough rest uncovered for 10 minutes, or until firmed and not sticky.

Meanwhile, make the chai spice coating. Stir together the granulated sugar and all of the ground spices in large bowl. When the dough is firm, gather it together with your hands and form into a large ball. Roll the ball in the spices repeatedly until the ball is totally covered with the sugar and spice mixture. You will have leftover chai spice (save for other use).

Place the ball in the center of the buttered skillet; do not spread or flatten it. The ball will spread as it bakes. Bake for 35 minutes, or until the cookie fills the pan and is golden brown and crackled on top. Cut into wedges and serve warm with scoops of ice cream and leftover chai spice sprinkled on top. Or store room temperature wedges in an airtight container for up to 4 days.

Made with black tea, classic chai spices like cardamom, ginger, and cinnamon, and just a bit of sweetness this chai concentrate recipe is so delicious you’ll never want to spend $5 on one Starbucks drink again!

Homemade Chai Concentrate (Starbucks Copycat)

chai teabags

Place water in a sauce pot and set over heat to boil. While the water is heating, tie the teabags together and place in a large glass measuring cup and add 1 tsp. of chai spice blend, set aside.

When water boils, stir in ½ cup sugar until dissolved. Remove from heat and pour the sweetened water over the teabags and spices.

Allow tea to steep for 30 minutes before draining bags and discarding.

Allow concentrate to cool to room temperature before covering and storing in refrigerator until ready to use.

https://www.youtube.com/watch?v=pjq9d54775g

Whip up this homemade chai concentrate to keep in the fridge so you can enjoy a delicious chai latte whenever the craving strikes! Save time and money and avoid a trip to Starbucks with this easy copycat recipe that uses black tea bags, a simple chai spice blend, water, and sugar.

Checkout the blog post below for full, detailed instructions!

WRITTEN RECIPE: https://midwestniceblog.com/homemade-chai-concentrate/
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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.

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Chai Latte Concentrate

Chai tea overnight oats are vegan and gluten free. They will bring all the cozy, spicy flavors you&#x27;ve been dreaming of to your breakfast table. This simple oatmeal recipe makes a great, easy grab-and-go meal or snack!

Chai Tea Overnight Oats

whole rolled oats

oat milk

chia seeds

Add oats, milk, chai concentrate, chia seeds, vanilla,...

Add oats, milk, chai concentrate, chia seeds, vanilla, and spices to a container such as a mason jar.

Stir ingredients with a spoon until well combined.

Close the container tightly and let sit in...

Close the container tightly and let sit in the refrigerator for at least two hours.

Enjoy!

A fluffy cake spiced with masala chai that is easy, delicious and fragrant. All you need is one bowl to make it and a few pantry ingredients. Perfect for the festive season of Diwali.

Masala Chai Cake

milk

gm tea powder ((2 black tea bags))

tsp masala chai powder (check notes*)

gm castor sugar

brown sugar

113 gm melted butter ((or browned butter))

tbsp fresh ginger (grated)

eggs

yogurt

almond extract

flour

almond flour

To make the masala chai we start by brewing the tea powder in water, milk and spices. Let this come to a boil and reduce the heat. Allow to simmer for a few minutes until you can smell the chai. Take off the heat and allow to cool.

Preheat the oven to 180℃, line a 9 inch round with baking paper and set aside. In a large mixing bowl add the melted butter/browned butter, sugar, grated ginger and mix with a whisk.

Add the eggs and mix until smooth. Add the chai (either strained or with the tea powder - I like to add half the tea powder mixture into the cake) and whisk until smooth.

Add the flour, almond flour, baking powder, baking soda, salt and stir together. Pour the cake batter into the prepared tin and bake for 38-40 mins.

Let it cool down, dust with cardamom mixed into icing sugar and slice.

Top 11 chai spice recipes from across the web

The most viewed chai spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Masala Chai Syrup

Chai Concentrate

Chai Scones with Maple Chai Glaze

Chai Spice Sugar Cookies

Spiced Chai Sugar Cookies

Chai Spice Mix Recipe

Ontbijtkoek Recipe

Chai-Spiced Snickerdoodle Skillet C...

Homemade Chai Concentrate (Starbuck...

Chai Tea Overnight Oats

Masala Chai Cake

Top 11 chai spice recipes from across the web

The most viewed chai spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Masala Chai Syrup

Chai Concentrate

Chai Scones with Maple Chai Glaze

Chai Spice Sugar Cookies

Spiced Chai Sugar Cookies

Chai Spice Mix Recipe

Ontbijtkoek Recipe

Chai-Spiced Snickerdoodle Skillet C...

Homemade Chai Concentrate (Starbuck...

Chai Tea Overnight Oats

Masala Chai Cake

The most viewed chai spice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine