Cooking with Tea: Chai-Spiced Tea Loaves

                     1 C water                                                                                                1 TBSP water
                     1 tsp Elden Street Tea Shop Ceylon Tea                                            3 C flour
                     2 tsp chai spice blend**                                                                       1 tsp baking powder
                     ½ tsp baking soda                                                                                 ½ tsp salt
                     ¾ C vanilla low-fat yogurt                                                                   1 C softened butter
                     1 C granulated sugar                                                                             1 C light brown sugar
                     5 eggs                                                                                                     1 C confectioners’ sugar

1. Preheat oven to 350 degrees.  Grease six 5 ¾” x 3 ¼” x 2” mini loaf pans
2. Boil ½ C of water and place Ceylon tea in water, let the tea steep for five minutes and let cool.
3. While the tea is steeping, in a medium bowl, mix together flour, chai spice, baking powder, baking soda, and salt.
4. In a small bowl combine yogurt with 1/3 C cooled tea; discard (or drink!) any remaining tea.
5. In a large bowl, beat butter until creamy.  Slowly beat in granulated and brown sugars.  Beat until fluffy, occasionally scraping bowl with spatula.  Beat in eggs, 1 at a time, until blended.  Beat in flower mixture alternating with yogurt mixture until combined.  Spoon batter evenly into prepared pans.
6. Bake 30 to 35 minutes.  Let loaves cool for about 2 hours.
7. After loaves have cooled, in a small bowl, mix together confectioners’ sugar and remaining 1 Tbsp water until smooth to make a thick glaze.  Place glaze in a heavy-weight bag; snip small opening from corner, and drizzle glaze in a zigzag pattern over loaves.  Let stand about 30 minutes.
8. Wrap loaves in plastic wrap or foil.  Store loaves at room temperature up to 3 days.  Or place loaves in self-sealing bags and store in freezer up to 3 months.

​**To make the chai spice blend use equal
parts cardamom, nutmeg, cinnamon, ground
​cloves, and peppercorn.

To access the original recipe, click here.

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