By Megan O’Connell, Alumna of University of Wisconsin-Platteville
Chai lattes have always been one of my favorite parts of, well, all seasons! Iced chai lattes in spring and summer and hot chai lattes in fall and winter. When I stumbled across a recipe for chai cupcakes, my imagination got the best of me.
Welcome to Fall; exams, football season, pumpkin patches, hot cocoa, sweaters, scarves, boots, bonfires, Halloween costumes, beautiful leaves, and everything chai! So grab your best gal pals and take a study break with one of these yummy chai recipes.
c. Megan O’Connell
1 box vanilla cake mix (& ingredients listed)
1- 1.1 oz. packet of dry Oregon Chai Tea Latte Mix
1 container cream cheese frosting
1) Follow the directions on the cake mix box to prepare your cupcake batter. Add ¾ of the packet of chai latte mix and stir.
2) Pour your batter into cupcake pans and place in oven.
3) While your cupcakes are baking, mix the remaining ¼ of the chai latte mix in with your cream cheese frosting.
4) Follow the time on your cake mix box to know how long to cook your cupcakes.
5) Let cool and frost!
This is my easy spin on all the chai cupcake recipes I’ve found. This one seems to be the cheapest, easiest and most delicious!
Chai Monkey Bread:
4- 12-ounce cans regular-size flaky biscuits (such as Pillsbury)
2/3 cup sugar, plus 1/3 cup
2 tablespoons, oregon chai tea latte dry mix, plus 2 tablespoons
1/4 cup unsalted butter
1 teaspoon vanilla extract
1) Cut biscuits into quarters and roll into balls.
2) Combine the 2/3 cup of sugar and 1 T. chai latte mix in a shallow dish. Roll the biscuit balls in the sugar mixture. Place the coated balls in a greased Bundt pan, sprinkling some of the sugar mixture over the balls occasionally while filling the Bundt pan.
3) Melt the butter with the remaining 1/3 cup sugar, chai latte mix, and vanilla in a small saucepan over medium-low heat. Warm, stirring occasionally, until the sugar dissolves.
4) Pour the melted butter mixture over the top of the biscuits balls in the Bundt pan. Bake for 30 minutes, or until the top of the bread is golden and caramelized. Remove from the oven and let sit at least 5 minutes. Unmold the Monkey Bread onto a cake plate. Slice and serve.
Recipe derived from: Main St. Cuisine
Chai Chocolate Protein Latte:
½ cup liquid Oregon Chai latte mix
½ cup milk of your choice
½ cup water
½ scoop of chocolate soy protein powder
1) Combine all ingredients in a mug, place in microwave for 3 minutes. Enjoy!
Recipe derived from: Healthy Jams
Pumpkin Spice Chai Cookies:
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/4 cup liquid Oregon Chai Tea Latte Mix
1 large egg
1 tsp. vanilla extract
1 and 3/4 cups all-purpose flour
1/2 teas baking soda
Pinch of salt
1/2 tsp. dry Oregon Chai Tea Latte mix
22-24 pumpkin spice Hershey’s kisses
1) Combine the butter and sugar a bowl and beat with a hand mixer, for about 2-3 minutes.
2) Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
3) Preheat the oven to 325 degree.
4) Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.
5) Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
6) Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.
Recipe derived from: Pass the Sushi
½ cup rolled oats
¾ cup brewed chai tea
2 tbsp. milk of your preference
½ tsp. cinnamon
1) Place all ingredients in small pot and warm over medium heat. Stir occasionally.
2) Once the oatmeal is simmering, turn to low heat and stir until it thickens.
Recipe derived from: Vegan Yack Attack