Post by Alison Hein.
The spiced tea blend we know as “chai” is actually called “masala chai” in the part of the world where it originated. “Chai” is simply the word for tea in Hindi. It’s the “masala” part that captivates us – an aromatic spice blend that calls for all kinds of exotic flavors. Tangy ginger and mysterious cardamom often dominate these blends. Everyone has their own secret recipe, though, and the list of possible additives is long: allspice, cinnamon, cloves, coriander, fennel, liquorice root, nutmeg, peppercorn, and even rose petals. Strong black tea leaves are boiled with the spice blend, then mixed with warmed or steamed milk to create masala chai.
In our usual manner of American abbreviation, it is now possible to purchase a packaged liquid of chai tea latte concentrate. This mixture is simply mixed with an equal amount of milk, warm or cold, to conveniently create an instant chai tea latte. And, with some experimentation, I’ve found that it makes a sweet and spiced scented muffin base. You can try this with your favorite recipes – simply substitute half of the milk called for with chai tea latte concentrate (a recipe calling for 1 cup of milk is now converted to ½ cup milk and ½ cup chai tea latte concentrate).
I plan to continue experimenting in the future – think chai tea pancakes, waffles or scones. But in the meantime, give these muffins a try. The aromas emitted while baking are mysterious and mouthwatering. Not too sweet, and warm from the oven, they are curiously lovely with a cup of strong black tea… curiously lovely for an exotic breakfast in bed.
4 tablespoons butter
½ cup brown sugar
1 teaspoon vanilla
½ cup chai tea latte concentrate
½ cup milk
2 cups white flour
2 teaspoons baking powder
½ teaspoon salt
Preheat oven to 350°. Cream together butter and sugar. Add eggs and vanilla and mix well. Stir in chai tea latte concentrate and milk.
In separate bowl, mix remaining dry ingredients. Combine dry ingredients with chai mixture. Spoon into lined muffin tin and bake at 350° for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly on rack before removing muffins from tin.
Makes 10 to 12 muffins.