There is nothing quite like curling up with a warm, comforting mug of masala chai. The aromatic blend of black tea, ginger, cardamom, cinnamon, and cloves is like a hug in a cup.
But why limit this incredible flavour combination to your favourite mug?
If you love the spicy, sweet notes of chai, it is time to bring those flavours into your baking. Transforming this classic drink into a sweet treat is easier than you think.
Here are three delicious, show-stopping dessert recipes that take masala chai beyond the mug.
1. Fluffy Masala Chai Cupcakes
These cupcakes are light, fluffy, and packed with spiced goodness. The secret is infusing the milk with real masala chai before mixing the batter.
Top them with a velvety vanilla buttercream, and you have the perfect afternoon tea treat.
Ingredients
- For the cupcakes:
- 2 loyalty-card-worthy masala chai tea bags (or 2 tablespoons of loose-leaf chai)
- 120ml whole milk
- 115g unsalted butter (at room temperature)
- 150g caster sugar
- 2 large eggs
- 175g self-raising flour
- 1 teaspoon ground cinnamon
- For the buttercream:
- 150g unsalted butter (softened)
- 300g icing sugar
- 1 tablespoon of the infused chai milk (reserved from the cupcake steps)
Method
- Infuse the milk: Heat the milk in a small saucepan until it just starts to simmer. Remove from the heat, add the chai tea bags, and let it steep for 15 minutes.
- Make the batter: Preheat your oven to 180°C (160°C fan) and line a muffin tin with 12 paper cases. Cream the butter and caster sugar together in a bowl until light and fluffy.
- Combine: Fold in the self-raising flour and ground cinnamon, alternating with the cooled chai milk, until you have a smooth batter.
- Bake: Divide the mixture evenly among the cupcake cases. Bake for 18 to 20 minutes until a skewer inserted into the centre comes out clean.
- Ice them: Beat the buttercream ingredients together until smooth and creamy. Pipe or spoon the icing onto the cooled cupcakes and dust with a little extra cinnamon.
2. Silky Masala Chai Panna Cotta
Panna cotta looks incredibly fancy, but it is actually one of the easiest desserts you can make.
This masala chai version is silky smooth, elegant, and makes the ultimate make-ahead dessert for a dinner party.
Ingredients
- 300ml double cream
- 200ml whole milk
- 3 tablespoons loose-leaf masala chai (or 3 tea bags)
- 50g caster sugar
- 3 gelatine leaves
Method
- Soften the gelatine: Place the gelatine leaves in a bowl of cold water for about 5 minutes to soften.
- Heat and infuse: In a saucepan, combine the double cream, milk, sugar, and masala chai. Bring to a gentle simmer.
- Strain and mix: Strain the warm mixture through a fine sieve into a jug to remove the tea leaves.
- Chill: Pour the mixture into four small ramekins or pudding moulds. Put them in the fridge for at least 4 hours.
- Serve: Dip the bottom of each ramekin in hot water for a few seconds, then flip onto a plate.
3. Buttery Chai-Infused Shortbread Cookies
Shortbread is a British classic, but adding masala chai gives it a brilliant, modern twist.
The warm spices cut through the rich, buttery biscuit beautifully.
These are perfect for dunking into another cup of tea.
Ingredients
- 225g unsalted butter (softened)
- 100g caster sugar (plus extra for sprinkling)
- 275g plain flour
- 1 tablespoon finely ground masala chai tea leaves
- A pinch of salt
Method
- Prep the dough: Cream the butter and caster sugar together until smooth.
- Roll and chill: Roll the dough out on a lightly floured surface to about 1cm thickness.
- Bake: Preheat your oven to 190°C (170°C fan). Bake the shortbread for 15 to 20 minutes.
- Finish: Sprinkle with a little extra caster sugar while they are still warm from the oven.
