Chai Tea Bread Recipes

CHAI-SPICED BREAD

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CHAI TEA BREAD

Steps:

• Heat milk in the microwave for 1 minute. Steep 1 tea bag in the warm milk for 7 to 10 minutes. Whisk contents of the remaining tea bags into flour.
• Pour milk into a bread machine, discarding tea bag. Add egg yolk, butter, flour, sugar, yeast, and salt, in that order. Run Dough cycle.
• Remove dough from the machine after the cycle is done, about 90 minutes. Place on a floured surface and punch down gently. Divide dough into 3 equal parts and braid together. Tuck ends under.
• Place the braided loaf on a greased baking pan and cover loosely with a towel. Let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk egg white with water to make egg wash. Brush egg wash over the loaf. Sprinkle decorator sugar on top.
• Bake in the preheated oven until golden brown, about 20 minutes.

CHAI-SPICED BREAD

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the sugar and butter in a large bowl.
• With a mixer, beat on medium speed until fluffy.
• Add in eggs, tea, milk and vanilla.
• Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
• Add in the remaining bread ingredients.
• Mix just until moistened and spread in the loaf pan.
• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes on a wire rack before removing from the pan.
• Cool 30 minutes before glazing.
• To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
• Add additional milk in small amounts until the glaze is spreadable.
• Spread the glaze on the bread and sprinkle with cinnamon.
• Cool for 2 hours before slicing the bread.
• This may be stored at room temperature tightly wrapped for 4 days.
• This may be refrigerated for up to 10 days.

BANANA CHAI BREAD

Steps:

• In a medium bowl mix together flour, baking powder, and salt.
• In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
• Pour mixture into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

VANILLA CHAI SHORTBREAD COOKIES

Steps:

• Preheat oven to 350­°.
• Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment.
• Add in flour, salt, and loose tea leaves. continue to mix until a soft dough forms, the mix will be dry and crumbly at first but will come together.
• Roll out dough on a lightly floured surface until it's ¼ inch thick.
• Cut out cookies using a 2 in round cookie cutter.
• Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
• Once cooled, whisk together icing ingredients until smooth. Dip half of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set.

CHAI-SPICED PUMPKIN LOAF

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

CHAI SPICED PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Generously grease 9 inch by 5 inch loaf pan. I like to use a basting brush to make sure the oil coats all the parts of the pan.
• In a large bowl, mix together the brown sugar (3/4 cup), white sugar (3/4 cup) and the canola oil (1/2 cup) using an electric mixer on high speed for about 30 seconds (until sugars are fully coated in the oil).
• Add the 2 eggs. Mix together for about one minute on high speed until it starts to get fluffy.
• Add the 1 cup canned pumpkin and Chai Tea Latte Concentrate (1/2 cup). Mix until well combined on high speed (about 30 seconds).
• Add the baking soda (1 teaspoon), baking powder (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1 teaspoon), and kosher salt (1 teaspoon). Mix again until fully combined (30 seconds to a minute).
• Add the flour (1 2/3 cups). Using a wooden spoon, mix until only just combined, scraping down sides of bowl as necessary.
• Add the batter to the prepared loaf pan, using a rubber spatula to get all of the batter out and to smooth out the top.
• Bake at 350 degrees F for 65-70 minutes, or until toothpick inserted in the center comes out clean.
• Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing into 8 pieces.

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

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.