Recipes

Perfect Pumpkin Tea Cake

10 min

Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake. Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

Roast Chai Pecan Pie

15 min

This pecan pie is not too far from the classic, but brings in a whole new world of flavor. We've spiced it with our Roast Chai to give it depth of flavor and temper the sweet. The chai blend is a toasted combination of warm spices like clove and cinnamon along with coriander and black pepper. They compliment the caramelized pecans and bring everything together with an unbelievable spicy aroma.Filled with a mix of cane syrup, brown sugar, and butter to create the chewy gooey texture we all love. A mix of pecan halves and pieces will create texture differences in every bite, and they combine with the spice to make this pie a winner.

Noon Chai

Tackling new culinary challenges is one of my great joys, and I'm always on the lookout for new techniques to try. As it happens, I also love all things floral and pink so when I came across this Noon Chai, it went to the top of my list. Traditionally made for brides on their wedding day or for special occasions, the drink gets its beautiful color from aerating the green tea and adding a pinch of baking soda. The two react, creating a deep rouge color. Never did I realize that a cup of tea would require such a technique! After several failed attempts on mastering this delicacy, luck would have it that a wonderful customer at the spice shop gave me some important tips!The result was unlike any cup of tea I've ever had. The tea is creamy, floral and scented with Green Cardamom Pod, Star Anise and Roses — with just a little Himalayan Pink Salt. We garnished the tea with pistachios, rose petals and a star anise, making it a tasty afternoon treat. The marriage between sweet and salty is just perfect.A special thanks to Hassaan Arshad, for sharing his Mom's technique and giving me the tools to master this treat!

Whipped Dirty Chai

In the heat of summer, everything's better on ice. For a cold afternoon pick-me-up, we decided to try out the trendy whipped Dalgona-style coffee... with a couple spicy additions, of course! We added Cassia Vietnamese Cinnamon to the coffee powder, and swapped in coconut milk in place of the usual dairy. For the finishing touch, we made some sweetened ice cubes with our Classic Chai. The spiced ice adds another level of flavor as it melts, so your drink will never get watered down!