Chai Cubes
A simple recipe to add a splash of chai flavour to you favourite beverage.
Ingredients
- 3 tsp loose or 3 teabags chai tea
- Ice tray
Directions
- Steep tea in boiled water for 30 minutes
- Strain/remove tea and allow to cool
- Pour into ice tray and place in freezer
Enjoy with your favourite cream liquor (Baileys, Kahlua) or eggnog!
Banana Chai Bread
Infused with chai flavors of cardamom, cinnamon, ginger and allspice, this recipe is a lovely twist on basic banana bread.
Ingredients
- 1/2 cup water
- 3 bags or 3 tsp chai tea
- 1/4 cup packed dark brown sugar
- 3/4 cup sugar
- 1/2 cup butter
- 1 cup fat-free sour cream
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 2-1/4 cups all-purpose flour
- 3 very ripe bananas, mashed
Directions
- Preheat the oven to 350*F
- Bring the water to a boil in a small saucepan
- Remove from heat and add the tea
- Allow tea to steep for 10 minute then strain or remove tea bag
- Add sugar and butter to the saucepan
- Return saucepan to the heat
- Cook until the butter and sugars have melted into a thick syrup, about 2 minutes
- Set aside and let cool
- In a large bowl, combine the sour cream and baking soda
- Let stand for 5 minutes
- Stir in the cooled tea syrup and eggs
- Sift in the flour and fold gently to combine
- Fold in the mashed bananas
- Pour the batter into two greased loaf pans
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean
- Allow to cool completely before slicing
Chai Chili Glazed Pineapple
Add a spicy tropical surprise to your next barbecue meal.
Photo by Aleksandar Pasaric
Ingredients
- 1 fresh pineapple
- 2 tsp chai tea – grind well
- 3 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp honey or agave nectar
- 1-1/2 tsp chili powder
Directions
- Peel pineapple and cut into wedges (remove core)
- In a small bown, mix remaining ingredients
- Brush pineapple with half of the glaze; reserve remaining mixture for basting
- Grill pineapple, covered, 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze
SOURCE: Tea & Herbal Association of Canada
Can’t get enough chai? Try this recipe.
