CHAI
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Chai-spiced doughnuts infused with black tea and warm spices, topped with a tea-infused glaze.
Ingredients
- 237 ml whole milk
- 29.6 ml black tea leaves
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml freshly ground cardamom
- 2.46 ml freshly grated nutmeg
- 1.23 ml freshly ground black pepper
- cake dough of choice
- Basic Sugar glaze
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 320 mg
- Iron: 1.13 mg
- Magnesium: 37.5 mg
- Phosphorus: 217 mg
- Potassium: 414 mg
- Zinc: 1.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml whole milk
- 29.6 ml black tea leaves
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml freshly ground cardamom
- 2.46 ml freshly grated nutmeg
- 1.23 ml freshly ground black pepper
- cake dough of choice
- Basic Sugar glaze
Let's Cook
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Step 1.
In a medium pot over medium heat, scald 1 cup whole milk until small bubbles form around the edge, then add 2 tablespoons black tea leaves or 2 tea bags. Remove from heat, cover, and steep for about 5 minutes. Strain the milk through a fine-mesh sieve into a bowl, pressing on the leaves to extract as much liquid as possible. Set aside to cool slightly.
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Step 2.
In a small bowl, mix together ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon freshly ground cardamom, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon freshly ground black pepper.
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Step 3.
Prepare the chosen cake dough as directed, replacing the nutmeg specified with the spice mixture and the plain milk with an equal amount of the tea-infused milk. Reserve the remaining tea-infused milk for the glaze. Fry or bake the doughnuts according to the dough recipe's instructions.
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Step 4.
While the doughnuts are cooling slightly, prepare the Basic Sugar Glaze as directed, replacing the plain milk with an equal amount of the reserved tea-infused milk and adding a pinch of cardamom (optional). Stir until smooth.
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Step 5.
After the doughnuts have cooled slightly (but are still warm), dip the tops into the glaze, letting excess drip off. Place on a wire rack to set. Serve immediately or within a few hours.