Living in the Middle East, most of us have surely heard or tried a delicious cup of Chai at some point. This warm, spiced drink has become such a staple in most of our daily routines. Some like to drink it at breakfast, after work or as a late-night warming drink. But with the summer heat kicking in, it is somewhat unlikely to choose a hot drink during the day, but that does not mean you can’t still enjoy it. How, may you ask? We are here to show you 5 delicious, sweet Chai recipes you won’t regret trying out. But first, head the Waterfront market, and pick up fresh spices and herbs for your Chai dessert recipes. The Waterfront Market offers the widest selection of aromatic and vibrant spices and herbs.

 

Mini Chai Latte Cheesecakes

Surely most of us love a good old slice of classic cheesecake. But with modern times, come greater, and more innovative cheesecakes. Here we will show you how to make the most delicious Chai Latte infused cheesecake that will simply knock on your tastebuds with a pleasant surprise.

Ingredients

1 cup cookie/biscuit crumbs

1 cup powdered sugar

½ cup milk

1/3 cup heavy cream

4 tbsps. melted unsalted butter

2 tsp. powdered gelatine

1 cup cream cheese

2 tbsp Chai latte powdered mix

Caramel sauce for topping

Salt

How to cook

1. Line a muffin tin with 12 cupcake liners
2. In a medium bowl, combine cookie crumbs and melted butter together.
3. Add 1 tbsp of the cookie mixture into each cupcake cup. Press down firmly.
4. In another small bowl, add the gelatin powder and 1 tbsp of cold water and set aside for 5 minutes for the gelatin to bloom.
5. Heat the milk in the microwave until warm for 30 – 40 seconds then add in the chai latte mix and the gelatin into the milk and mix well.
6. In a mixing bowl, beat softened cream cheese for about 2 minutes until fluffy.
7. Now add the powdered sugar to the cream cheese and continue to beat until combined for about 3 minutes.
8. In a separate bowl, beat the heavy cream until soft peaks form. Add whipped cream and chai latte mixture into the cream cheese bowl and fold everything gently until smooth.
9. Now pour the mixture evenly into the cupcake cups.
10. Refrigerate for at least 4 hours, or overnight to set, then top with caramel sauce and sea salt before serving.

Chai Pumpkin Oatmeal Muffins

Fancy healthy, delicious treats? You have come to the right place! With this following recipe, we will show you how you can make Chai infused pumpkin oatmeal muffins that would be just perfect for a quick breakfast or even as a light evening snack.

Ingredients

1 1/2 cups whole wheat flour

1 cup oats

1 1/4 tsp baking powder

3/4 tsp baking soda

1/4 teaspoon salt

3/4 tsp cinnamon

1/2 tsp cardamom powder

1/2 teaspoon ginger powder

1/2 tsp ground cloves

Pinch of grated nutmeg

1 cup pure pumpkin

1/4 cup dark brown sugar

1 large egg (only use egg whites)

1 tbsp olive oil

2 tsp vanilla

1 cup milk

How to cook

1. Preheat oven to 180 C. Line 12 muffins tin with paper cups.
2. In a large bowl, add flour, oats, baking powder, baking soda, and salt and whisk well. Add in ginger, cinnamon, cardamom, cloves, and nutmeg; then whisk again.
3. In another separate large bowl combine pumpkin, brown sugar, egg whites, oil, and vanilla, mix well until smooth. Then slowly add in milk and whisk gently.
4. Add wet ingredients to dry ingredients and mix gently until combined.
5. Bake for about 16-18 minutes, cool for approximately 10 minutes before transferring to wire racks to finish cooling.

Vanilla Chai Cake

Do you like simple classic flavours like vanilla? This next cake recipe will give your vanilla cakes a twist you thought you never needed but do. Thank us later.

Ingredients for the cake:

1 cup milk

6 Vanilla Chai Tea bags

1 cup butter

2 cups sugar

4 eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

Ingredients for the glaze:

1/2 cup boiling water

6 Vanilla Chai Tea bags

3 1/2 cups sifted powdered sugar

 

How to cook

1. In a bowl, heat milk to almost boiling in microwave (for about 90 seconds). Add in your tea bags and let steep for about 6 minutes. Strain and set aside to cool.
2. Grease and flour your baking pan and set aside.
3. Next, sift your flour, baking powder and salt together. In medium mixing bowl, whisk butter until creamy and fluffy. Add in the sugar and mix well.
4. Then add eggs, one at a time, then mix in flour and tea infused milk.
5. Pour batter into your prepared pan and bake in a 180 C preheated oven for about 45-55 minutes.
6. Let cool in pan for about 10 minutes before transferring onto wire racks to cool completely.
7. For the glaze, steep 6 tea bags in boiling water for about 6 minutes then strain. In a large bowl add tea to powdered sugar and whisk until smooth and creamy.
8. Finally drizzle your glaze over cooled cake and serve.

Chai Latte Blondies

Are you a fan of hybrid desserts? You can’t decide whether you want a cookie or a brownie? Well, we have just the thing for you in this following recipe, you will learn how to make some delicious Chai Latte blondies for a perfect afternoon tea snack.

Ingredients

3/4 cup unsalted butter

1 cup brown sugar

2 tsp vanilla extract

1 large egg

1 1/2 cup plain all-purpose flour

1 tsp cinnamon powder

1/4 tsp ginger powder

1/4 tsp cardamom powder

1/4 tsp ground cloves

 

How to cook

1. Preheat oven to 180 C. Grease and line an 8-inch square baking tray with baking paper.
2. In a large bowl, mix cream, butter, and sugar.
3. Add in your vanilla and egg and mix again until well combined. Then add your flour, along with all the spices and beat briefly until a soft cookie dough forms.
4. Transfer the whole mixture to your prepared baking tin
5. Now bake for about 20-25 minutes. Leave in tin to cool completely then cut to square shapes and serve.

 

Chai Chocolate Brownies

This next one is our personal favourite. If you’re a brownie admirer, this Chai infused Chocolate brownies will completely change your perspective on classic brownies. You might never want to eat old fashioned brownies ever again. Don’t say we didn’t warn you.

Ingredients:

2 cloves

5 black peppercorns

6 cardamoms

1 tsp cinnamon powder

½ tsp grated nutmeg

½ tsp ground ginger

105 g plain all-purpose flour

120 g chopped walnuts

1 pinch sea salt

240 g 70% dark chocolate

100 g good quality milk chocolate

2 star anise

220 g unsalted butter

115 g dark muscovado sugar

120 g light muscovado sugar

3 large eggs

1 vanilla pod seeds

 

How to cook

1. Preheat oven to 180c. Grease and line your brownie tin (medium).
2. Grind the cloves, peppercorns, and cardamoms, and discard the skins of the cardamoms.
3. In a large bowl, add your spices, salt, and walnuts to the flour. Mix well and set aside.
4. Place the chocolate, butter, and star anise in a bowl over a pan of gently simmering water until the chocolate melts. Remove from the heat and stir to form, leave the star anise to steep for a few minutes.
5. In a separate bowl, whisk together the eggs, sugar, and vanilla.
6. Remove the star anise from the chocolate mix then pour into the eggs and sugar stirring constantly.
7. Add the flour mixture to the chocolate, stir until just combined. Finally, pour your mixture into the prepared baking tin and bake for about 35 to 40 minutes.
8. Leave in the tin to cool completely then cut into squares.