Looking for desserts that are packed with flavor? Something that will delight not only the taste buds but also your nose? Look no further! Today’s blog is all about Sugar, Spice, and Everything Chai. We have collected a few recipes that will embody the intense aroma and flavor palette of the tea we have all come to love here in the U.S.

Chai Tea Crumb Cake

The perfect recipe to enjoy for breakfast or an afternoon snack with a cup of tea.

Servings: 14

Topping Ingredients:

• 1 cup all purpose flour

• ⅓ cup light brown sugar

• ⅓ cup granulated sugar

• 2 ½ teaspoons chai spice

• ¼ teaspoon salt

• ½ cup unsalted butter, melted and cooled

Cake Ingredients:

• 1 cup milk

• 4 Devan’s Legacy Chai pyramid tea bags

• ¾ cup unsalted butter, softened to room temperature

• 1 ⅔ cups granulated sugar

• 3 large eggs

• 2 teaspoons pure vanilla extract

• ¾ cup sour cream

• 3 ½ cups all purpose flour

• 2 ½ teaspoons baking powder

• ¾ teaspoon salt

• 3 teaspoons chai spice

Icing Ingredients:

• 1 cup powdered sugar

• ½ teaspoon chai spice

• 2-3 teaspoons milk

Chai Spice Ingredients:

• 1 teaspoon cardamom

• 1 teaspoon ground allspice

• 3 teaspoons ground cinnamon

• ½ teaspoon ground clove

• 3 teaspoons ground ginger

Topping Directions:

1. In a small bowl, combine flour, sugars, chai spice and salt.

2. Add melted butter and stir until combined.

3. Set aside.

Cake Directions:

1. Preheat the oven to 350°F. Grease a 9x13 pan and set aside.

2. Place 1 cup milk in a small saucepan over medium heat. Heat milk until it just begins to simmer, then remove from the heat and immediately add 4 tea bags. Set aside for 10 minutes. Meanwhile, continue with the cake.

3. Using a hand mixer or stand mixer, beat butter and sugar for several minutes, until smooth and creamy. Add eggs, one at a time, then vanilla extract. Add sour cream and beat until combined.

4. In a separate bowl, combine flour, baking powder, salt and chai spice.

5. Once the milk and tea have steeped for 10 minutes, remove the tea bags, gently squeezing them into the milk to extract additional flavor. Discard the tea bags.

6. To the butter mixture, alternate adding the dry ingredients and the chai milk, mixing well after each addition. I beat in ⅓ of the dry ingredients, ½ the milk, ⅓ dry ingredients, remaining milk, then the remaining dry ingredients. Once the batter is fully combined pour it into the prepared pan. Crumble the topping over the top of the batter, pressing some of it between your fingers to form clumps. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.

7. In a small bowl, stir together all the icing ingredients. Add more milk or powdered sugar, if necessary, to get your desired consistency. Allow the cake to cool slightly then drizzle the icing over the cake. Serve warm.

Chai Apple Muffins

Get your day started with this delight recipe packed with apples and infused with the rich spice of our signature Reena’s chai.

Servings: 16

Ingredients:

• 3 tablespoons Reena’s Chai

• ⅓ cup boiling water

• 2 red apples, unpeeled, cored and finely diced

• 1 teaspoon ground cinnamon

• 2 teaspoons vanilla extract

• ½ cup white granulated sugar

• 2 large eggs

• 3 tablespoons unsalted butter melted and cooled

• ¾ cup unsweetened applesauce

• 3 tablespoons honey

• 1 cup whole wheat flour

• 1 ½ cup all purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

Directions:

1. Preheat oven to 350*F.

2. Grease two muffin tins with cooking spray, wiping away any excess with a paper towel.

3. Place the Reena’s chai in the boiling water and set aside to brew for 4 to 5 minutes. Strain out the tea once brewed.

4. In a medium bowl, combine the apples, cinnamon, vanilla extract and sugar. Mix well until the apples are coated.

5. Add the eggs, butter, apple sauce, honey, and brewed Reena’s chai to the cake batter.

6. In a separate bowl, mix together the two flours, baking powder and salt until all the ingredients are combined.

7. Mix in the wet ingredients.

8. Spoon 2 heaping tablespoons of batter into the prepared muffin tins and bake for 30-40 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Chai Spiced Baked Doughnuts

Nothing brightens your day like a doughnut! This recipe is the perfect combination of soft yet slightly crunchy, making for the best of both worlds.

Servings: 12

Doughnut Ingredients:

• ¾ cup brewed Reena’s Chai

• 2 cups all purpose flour

• ¾ cup sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon chai spice (see above recipe for blend)

• ¼ teaspoon kosher salt

• ¼ cup vegetable oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

Glaze Ingredients:

• ¼ cup full fat milk of your choice

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• ¾ teaspoon chai spice

Doughnut Directions:

1. Preheat the oven to 375*F.

2. In a large bowl, whisk together the flour and the salt.

3. Make a well in the center with a large spoon.

4. In a small bowl, whisk together the tea, oil, vinegar, and vanilla extract. Pour into the dry well, while stirring. Stir until just combined.

5. Scoop the batter into a regular doughnut pan coated with nonstick cooking spray. The wells should be filled about ¾ the way full. Too full and the doughnut hole will close up, too little and the doughnut will have a huge hole in the center.

6. Bake for 10 minutes and remove from the oven and allow to rest for a few minutes. Then run a butter knife around each doughnut to loosen it from the pan.

7. Tip the pan upside-down to remove the doughnuts. Place them on a cooling rack and repeat with the remaining batter.

Glaze Directions:

1. Whisk together all the ingredients in a small saucepan over low heat.

2. Continuously whisk for several minutes until runny.

3. Immediately dip the doughnuts face-first into the glaze one by one and set back on the cooling rack.

4. Repeat again for a second glaze dip.

5. Sprinkle with cinnamon and sugar if desired.

6. Allow the doughnuts to sit for a few hours for the glaze to set and somewhat harden.

Chado’s Signature Family Chai Teas

Bianca’s Coconut Chai

The delicate flavor of Bianca's Coconut Chai will surprise and delight anyone who tries it. Delicious alone or with milk, this loose-leaf chai is naturally sweet with the addition of coconut, and full of warming spices such as ginger, cinnamon, and fennel. From sunny mornings to crisp autumn nights, Bianca's Coconut Chai is always a great choice.

Flavor Profile: Coconut, Comforting, Sweet

Brendan’s Chai

Sweet, spicy and refreshingly delicate, Brendan's Chai is a perfectly balanced blend of whole leaf Assam and broken leaf black tea leaves. Ginger, cardamom, lemongrass and cinnamon, help to create a balanced spiciness. The slightly tart taste from the lemongrass complements the balanced spiciness of the traditional chai spices.

Flavor Profile: Cinnamon, Spiced, Sweet

Reena’s Chai

Bring the exotic tastes of the Far East to your home with this authentic, Indian-style loose tea. Its rich black tea leaves are infused with strong flavors of cardamom, cinnamon, vanilla and ginger to give you a spicy treat to brighten your days.

Flavor Profile: Smooth, Spicy, Warm

Devan’s Legacy Chai

This chai was specially blended in memory of Chado Tea Room's patriarch Devan Shah. In this delicious cup, you'll taste notes of cardamom, lemongrass, and vanilla. This tea can be served with milk and sugar for a creamy mouthfeel.

Flavor Profile: Creamy, Energizing, Vanilla

Want To Browse The Full Chai Tea Catalog?

Browse our entire selection of chai tea today! Not sure what blends to try? Take our Chado Tea quiz so get recommended the right blends for you.