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Ingredients

• ✓ chai tea bag
• water
• lime
• lime
• ice
• water
• white sugar

Instructions

1. 1 Pour boiling water into a mug and add chai. Allow tea to steep for at least 5 minutes. Remove tea bags.
2. 2 Combine lime juice and lime zest in a pitcher; add enough ice to fill pitcher halfway. Slowly pour chai tea over ice; stir. Add enough water to fill pitcher; stir in sugar.

By MitchJGray

Ingredients

• ✓ chai tea bag
• egg
• pie crust
• cornstarch
• salt
• vanilla extract
• maple syrup
• butter
• brown sugar
• black pepper
• cardamom
• clove
• ginger
• cinnamon
• lemon
• honeycrisp apple
• apple juice

Instructions

1. 1 Heat apple juice in the microwave in a microwave-safe bowl in 30-second intervals until very warm, but not boiling. Add chai tea bags, cover, and let steep for 10 minutes. Discard tea bags.
2. 2 Meanwhile, peel, seed, and chop apples; toss them in a bowl with lemon juice to prevent browning.
3. 3 Combine cinnamon, ginger, cloves, cardamom, and black pepper in a small bowl.
4. 4 Combine apples, apple juice-chai tea mixture, cinnamon-spice mixture, brown sugar, butter, maple syrup, vanilla extract, and salt in a large pot. Cook over medium heat, stirring frequently, until apples soften, about 30 minutes.
5. 5 Transfer 1/4 cup of apple liquid from the pot to a small bowl. Add cornstarch and whisk until completely dissolved. Stir mixture back into the pot. Continue cooking over medium heat, stirring often, until mixture thickens, about 5 minutes. Pour filling into a bowl and set aside to cool, about 1 hour.
6. 6 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
7. 7 Pour filling into one pie crust. Press remaining pie crust over apple filling; flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape. Cover edges of pie with aluminum foil to avoid burning.
8. 8 Bake in the preheated oven for 30 minutes. Gently remove foil and continue to bake until golden and bubbly, about 15 minutes more. Allow to cool until pie is warm, but not hot, before serving.

By Jessica Furniss

Ingredients

• ✓ chai tea bag
• butter
• unsweetened chocolate
• all-purpose flour
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
2. 2 Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
3. 3 Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
4. 4 Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

By BigShotsMom

Ingredients

• ✓ chai tea bag
• milk
• bread flour
• egg
• butter
• white sugar
• active dry yeast
• salt
• water
• white sugar

Instructions

1. 1 Heat milk in the microwave for 1 minute. Steep 1 tea bag in the warm milk for 7 to 10 minutes. Whisk contents of the remaining tea bags into flour.
2. 2 Pour milk into a bread machine, discarding tea bag. Add egg yolk, butter, flour, sugar, yeast, and salt, in that order. Run Dough cycle.
3. 3 Remove dough from the machine after the cycle is done, about 90 minutes. Place on a floured surface and punch down gently. Divide dough into 3 equal parts and braid together. Tuck ends under.
4. 4 Place the braided loaf on a greased baking pan and cover loosely with a towel. Let rise in a warm place until doubled, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Whisk egg white with water to make egg wash. Brush egg wash over the loaf. Sprinkle decorator sugar on top.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By aimee0906

Ingredients

• ✓ chai tea bag
• milk
• black tea
• yogurt
• white sugar
• canola oil
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• ginger
• clove
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. 2 Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

By Aimee Power

Ingredients

• ✓ chai tea bag
• nutmeg
• cinnamon
• crystallized ginger
• semisweet chocolate chip
• heavy cream
• heavy cream
• egg
• vanilla extract
• white sugar
• cream cheese
• semisweet chocolate chip
• chocolate chip
• cinnamon
• white sugar
• butter
• chocolate cookie crumb
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
2. 2 Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
3. 3 Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
4. 4 Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
5. 5 Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
6. 6 Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
7. 7 Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

By DANCINGHORSE

Ingredients

• ✓ chai tea bag
• orange zest
• coconut yogurt
• pear
• brown sugar
• water
• vanilla extract
• honey
• rolled oat
• coconut oil
• salt
• cinnamon
• brown sugar
• pecan
• walnut
• salt
• chili flake
• nutmeg
• cinnamon
• clove
• orange
• honey
• brown sugar

Instructions

1. 1 Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
2. 2 Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
3. 3 Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
4. 4 Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
5. 5 Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
6. 6 To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

By Happy as a Yam

Ingredients

• ✓ chai tea bag
• heavy cream
• half and half
• vanilla bean
• egg
• egg yolk
• white sugar
• cinnamon
• cardamom
• clove
• nutmeg
• allspice
• white sugar

Instructions

1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

By seabright1226