Best 14 Chai Spice Recipes

CHAI SPICE

Steps:

• Mix cinnamon, cardamom, cloves, coriander, ginger, white pepper, and salt together in a small bowl.

CHAI SPICE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

CHAI-SPICE BANANA BREAD

Steps:

• Preheat oven to 350º. In a large mixing bowl, mix butter into mashed bananas. Add sugar, egg and almond extract. Sprinkle baking soda, baking powder, spices and salt over entire mixture and mix well. Add flour and nuts last and mix well. Pour batter into buttered loaf pan. Bake 60-75 minutes. Cool on a rack before removing from pan.

CHAI SPICE "CHEESECAKE"

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
• Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
• Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
• Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
• Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

CHOCOLATE CHAI SPICE CUPCAKES

Steps:

• With a small food processor, grind up the whole fennel and cloves.
• Transfer to a small bowl and add remaining spices. Mix to combine.
• Chop chocolate and transfer into the bowl of a standing mixer.
• Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
• Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
• Beat in an electric mixer for 3 minutes.
• Add one egg at a time, mixing for 30 seconds between each.
• Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
• Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
• Beat butter until creamy, scrape bowl.
• Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
• Add more powdered sugar as needed to get piping consistency.
• Assemble cooled cupcakes.

COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)

Steps:

• Brew 16 ounces of tea with two black tea bags. (Boil water, steep for five minutes, remove tea bags.)
• Add all of the ingredients except the flour and starter to 320g of tea. You will have some unused tea that you can drink. Let the spices and coconut soak while your starter builds.
• Add your ripe starter and flour to your coconut-spice-tea, mix to incorporate and cover.
• After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds.
• The bulk fermentation should be complete about 5-10 hours from when you mixed in the starter and flour, depending on tea temp, ambient temp and starter strength. Look for puffy edges and approximate doubling. The gritty texture of the dough makes large bubbles unlikely.
• Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes.
• Shape your dough into a boule, batard or oblong tube, depending on your intended baking vessel.
• Sprinkle your counter with shredded coconut, roughly in the shape of your loaf. Lightly dampen the top of your dough (spray or wet hand), and flip the damp side onto the coconut, rolling it a bit to coat the surface, then place the dough coconut-side down into your proofing basket.
• Proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. Preheat your oven to 500F 30 minutes before the end of the proof.
• Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven.
• Bake at:
• 500F for 15 minutes covered
• 450F for 10 minutes covered
• 450F for 10 minutes uncovered
• The internal temperature should be around 205-210F. Let the bread cool before slicing.

CHAI-SPICE APPLE PIE

Steps:

• On a lightly floured work surface, rollout one dough disk to a 13-inch round,about 1/8 inch thick. Brush off flour. Fitdough into a 9-inch pie plate; trim to a1/4-inch overhang. Chill 30 minutes.
• Peel, core, and cut apples into 1/2-inchslices. In a large bowl, gently toss appleswith lemon juice, brown sugar, flour, salt,fennel, cinnamon, cloves, and cardamom.
• Preheat oven to 400 degrees, with a bakingsheet on center rack. Arrange apple mixtureon dough; dot with butter. Roll outremaining disk as above; drape over pieplate. Trim to a 1/2-inch overhang, andfold under bottom dough; crimp with afork. Cut a 1/4-inch hole in center; makefour slits. Chill at least 15 minutes.
• Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.

CHAI SPICE PUMPKIN PIE

Steps:

• Crust •Blend flour, butter, and shortening together in a food processor •Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch •Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes •Remove crust and allow to cool Filling •Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees •Scoop out meat and blend in food processor until it reaches a smooth consistency •Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water •Crush tea with a mortar and pestle until there are no large fragments remaining •Whisk together remaining ingredients with the drained pumpkin •Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly •Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea

CHAI-SPICE SUGAR COOKIES(ATK)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
• 2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
• 3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
• 4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

CHAI-SPICE COOKIES -- GLUTEN-FREE OR REGULAR

Steps:

• Preheat oven to 350°F
• Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
• Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
• Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
• Store in an airtight container.
• NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.

CHAI SPICE BISCOTTI

Steps:

• Combine flour, sugar and spices in a large bowl.
• Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
• Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
• Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack.
• Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.

CHAI SPICE MIX

Steps:

• 1. Mix all ingredients together. Store in a small jar with a tight fitting lid, or an old spice jar.

CHAI SPICE BISCOTTI

Steps:

• Preheat oven to 350°. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

CHOCOLATE MOUSSE WITH CHAI SPICE BLEND

Steps:

• 1. Chill 1 1/2 cups whipping cream in refrigerator. Chill mixing bowl and beaters in freezer. 2. In a double boiler, combine RawSpiceBar's Rose & Chai Spice blend (leave a pinch to garnish), chocolate chips, coffee and butter. Melt over simmering water, stirring constantly. Remove from heat once nearly melted. Let cool, about 25 minutes, stirring occasionally. 3. Pour 1/4 cup remaining whipping cream into metal cup and add gelatin, let sit for 10 minutes. Heat cup over a low gas flame or candle. Stir mixture into the cooled chocolate and set aside. 4. In chilled mixing bowl, beat chilled 1 1/2 cups whipping cream until peaks begin to form. Stir 1/4 of extra whipping cream into bowl and fold together (careful not to over fold). 5. Spoon into serving glasses of choice and chill for 1 or more hours. Garnish with remaining RawSpiceBar's Rose & Chai spice blends and serve.