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Tasting Notes

11/26/2019 0 Comments

Cooking with Tea: Chai-Spiced Tea Loaves

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                     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.
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​**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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    Author

    Rachel Eisenfeld is the owner of Elden Street Tea Shop. She is a fan of Pu'er (poo-air) teas, refreshing and subtle white teas, and any tea mixed with bourbon.  Rachel has been to many tea houses on the East Coast, Ireland, and San Franscico. She enjoys learning about the chemical process of  making tea and international tea culture. During good times and bad, tea warms the soul. 

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