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Preheat to 350 F. Line with cupcake liners, set aside

  • For the cupcakes:
  • 1 1/3 cup milk
  • 6 chai tea bags
  • 4 whole eggs
  • 2 egg yolk
  • 2 tsp. vanilla extract
  • 2 3/4 cup cake flour
  • 2 cup sugar
  • 4 1/2 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/2 tsp. salt
  • 8 oz. (2 sticks) unsalted butter, room temperature
  • For the swiss meringue buttercream:
  • 2 egg whites
  • 1/4 cup sugar
  • 1 1/2 sticks of butter (12 tbsn.), room temperature
  • 6 tbsn. honey
  • 1/4 tsp. cinnamon
4.5/5 (84 Votes)

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This rich and sticky sweet bread serves a crowd and is a perfect addition to any brunch table

  • DOUGH:
  • 4 tablespoons softened unsalted butter, divided
  • 1 cup milk, warmed to 110º F
  • 1/3 cup water, warmed to 110º F
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast (one envelope)
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 1/4 cup whole wheat or spelt flour
  • 2 teaspoons salt
  • CHAI SPICED COATING:
  • 1 cup light brown sugar
  • 8 tablespoons unsalted butter, cool but pliable
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1 vanilla bean, seeds scraped
4.4/5 (16 Votes)

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This pumpkin pie is subtle in its spice and sugar; with a creamy and tender filling, against a crust that has both ...

  • Butter, for greasing the pan
  • Pie dough, enough for a single-crust 9-inch pie, plus extra if making the braid
  • 3/4 cup crème fraîche
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon fresh ground black pepper
  • 15 ounces pumpkin purée (see note)
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar, light or dark, packed
  • 2 tablespoons pure maple syrup (I prefer grade B)
  • 1/2 teaspoon medium-grain kosher salt
  • 3 eggs, room temperature
4.2/5 (9 Votes)

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Heat milk in a heatproof bowl or measuring cup to almost boiling in microwave (took about 90 seconds in mine) Add t...

  • For the cake:
  • VANILLA CHAI POUND CAKE
  • 1 cup milk
  • 6 Bigelow Vanilla Chai Tea bags
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • For the glaze:
  • 1/2 cup boiling water
  • 6 Bigelow Vanilla Chai Tea bags
  • 3 1/2 cups sifted powdered sugar
4.3/5 (3 Votes)

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To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth

  • * Brine:
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 3 * 3 cups unsweetened apple juice
  • 3 * 3 tablespoons kosher salt
  • 3 * 3 tablespoons brown sugar
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • 6 * 6 whole cloves
  • 1 * 1 bay leaf
  • 3 * 3 cups cold water
  • 2 * 2 (1-pound) pork tenderloins, trimmed
  • *
  • Chutney:
  • 2 * 2 cups unsweetened apple juice
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 1 * 1 teaspoon butter
  • 1 * 1 teaspoon olive oil
  • 1 1/2 * 1 1/2 cups diced onion
  • 4 * 4 cups diced peeled Rome apple (about 3 large)
  • 1/2 * 1/2 cup golden raisins
  • 2 * 2 tablespoons brown sugar
  • 1 * 1 tablespoon cider vinegar
  • 1 * 1 teaspoon minced peeled fresh ginger
  • 1/2 * 1/2 teaspoon kosher salt
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 1/8 * 1/8 teaspoon ground cardamom
  • 1/8 * 1/8 teaspoon ground cinnamon
  • * Dash of ground cloves
  • *
  • Remaining ingredients:
  • 1 * 1 teaspoon olive oil
  • 1/2 * 1/2 teaspoon white peppercorns, crushed
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • * Cooking spray
0/5 (0 Votes)

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Chai-Brined Pork Tenderloin with Spiced Apple Chutney Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream: