What better way to celebrate the International Tea Day than using our teas to create sweet bites that are best paired with tea! Kriti Rao, a dentist by day and a gourmet baker by evening, turns out deliciously simple cupcakes using our Assam Masala Chai! Enjoy and share your special tea recipe with us!
“Christmas baking is underway and it’s all about spices. While my fruits are still soaking in rum for the Christmas cake, I was in the mood to experiment. To help me along, Chai Point was kind enough to send me some of their fantastic tea blends. We all know how delicious their Chai is, and today I learnt just how versatile the blends are. I had a wonderful time experimenting with the flavours to make some interesting dishes.
The Chai Point Assam Masala Tea is wonderfully fragrant – you can almost guess the spices in the mix by simply breathing in the aroma. The delectable blend has everything from cardamom to peppercorns… it’s like being in spice heaven, perfect to spruce up your desserts this Christmas!
For the recipe below, I made concentrated tea using the Chai Point Assam Masala Tea blend by boiling half a cup of full fat milk with five tablespoons of the blend for about 3 minutes. This was the ‘secret’ ingredient!
Chai Point Assam Masala Tea Cupcake
All you need
- 3/4cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 cup all purpose flour
- 2 tsp baking powder
- ½ cup full fat milk
- ½ cup of tea concentrate (method explained above)
- 1 tsp vanilla extract
Directions: Beat the butter and sugar together and add the eggs, one at a time. Sift the dry ingredients together and gently fold them in. Add the vanilla extract and the Chai Point Assam Masala Tea concentrate along with the milk. Make sure there are no lumps. Scoop into the cupcake liners till half full and bake at 160 degrees C for 20 minutess. Once cooled, you can top with cinnamon buttercream.
This cupcake pairs best with guess what? Masala Chai of course :-)”
– Dr. Kriti Rao