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Baking Recipes / Chai Teas

Baking Recipes / Chai Teas

Frozen Bean Spiced Chai Bread Mix

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ Cup Frozen Bean Spiced Chai mix
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup butter (softened)
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup buttermilk
  • powdered sugar for dusting the top

Stir together the flour, Frozen Bean Chai mix, baking soda, nutmeg and salt. Set aside. In a large mixing bowl, cream together the sugar and butter until well combined. Add the molasses and vanilla. Mix well. Add the eggs, one at a time, until well mixed. Add half the flour mixture to the sugar mixture. Add half the buttermilk. Then repeat with the other half of flour mixture and the other half of the buttermilk. Bake 350 degrees

Spiced Chai Soft cookies

  • 1-1/3 cups butter softened
  • 1 cup packed brown sugar
  • 4 large egg yolks
  • 1/2 cup + 2 tablespoons Frozen Bean Chai mix
  • 1/2 teaspoon rum extract
  • 2 1/2 cups all-purpose flour
In a large bowl, cream butter, and brown sugar until light and fluffy. Beat in egg yolks, and rum extract. Gradually mix in the flour and Frozen Bean Chai mix. Chill for two hours. Line baking sheets with parchment paper. Shape into 1.5-inch balls and bake for 10-12 minutes or until bottoms are golden brown. Bake 350 degrees

 

Spiced Chai Cheesecake

For the Crust:
  • 1 bag (14 oz) gingersnap cookies (about 2 1/2 cups crumbs)
  • 1/2 cup unsalted butter, melted

For the Cheesecake filling:
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup Frozen Bean Chai mix
  • 2 large eggs
  • 2 tsp rum extract
  • 1/4 tsp nutmeg

For the Cookie layer:
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup all-purpose flour
  • 1/2 cup Frozen Bean Chai mix
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup milk

For the Topping:
  • 1/4 cup granulated sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

In a food processor, pulse gingersnap cookies until fine crumbs. Add in melted butter and pulse until combined. Press crumbs crumbs firmly into the pan. For the cheesecake filling, beat cream cheese with sugar, eggs, rum extract and nutmeg and Frozen Bean Chai mix together.. Beat until fluffy and smooth (about 3-4 minutes). Pour over gingersnap crust.

For the cookie layer, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour, spiced chai mix, cinnamon and nutmeg and beat until fully combined. Add milk and beat until well blended. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until the cheesecake layer is fully covered. Combine the topping ingredients. Sprinkle generously over the cookie layer. Bake 350 degrees.

Chai Tea Blondies:
  • 1 cup light brown sugar, packed
  • 1/2 cup butter, melted
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup Frozen Bean Chai mix
  • 3/4 cup all-purpose flour
In a large mixing bowl stir together the brown sugar, butter, vanilla, salt and egg until fully combined. Stir in the flour and Frozen Bean Chai mix. Spoon batter into muffin tins filling cups about two thirds of the way. Bake for 13-15 minutes until toothpick inserted in the center comes out clean. Bake 350 degrees.
 

Chai Tea Muffins


Streusel topping
  • 1/2 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1/4 c. dark brown sugar
  • 1 tsp. cinnamon
  • Pinch salt
  • 4 tbsp. butter, melted

Muffins

  • 1 c. all-purpose flour
  • 1/2 c + 2 tbsp Frozen Bean Chai mix
  • 3/4 c. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 c. canned pumpkin
  • 2 large eggs
  • 6 tbsp. butter, melted and cooled
  • 1/4 sour cream
  • 1 tbsp. pure vanilla extract

For streusel topping combine flour, sugars, Frozen Bean Chai mix, and salt. Stir in melted butter until crumbs form and set aside.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and Frozen Bean Chai mix. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined. Add topping to muffin batter before putting in the oven. Bake 350 degrees

 

Chai Tea Pancake / Waffle Mix

Add ½ cup to any complete pancake mix batter stir in (add 2 oz water if needed)

Cook: 1 1/4 - 1 1/2 minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown. Do not eat raw batter.

 

Add ½ cup to any complete Waffle mix batter add 2oz water stir in,

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.