Nothing says cozy like a warm cup of chai! This page brings you two ways to enjoy those classic chai masala spices: a simple homemade blend you can use in your favorite drinks or desserts, and a chai masala shortbread recipe adapted from Samantha Seneviratne's Bake Smart. Whether you're sipping or snacking, these recipes will fill your kitchen with the warm, spiced aromas of cinnamon, cardamom, and ginger—perfect for any time you need a little comfort.
Enjoy a cup of chai!
Chai Masala Recipe
Makes a Double Serving
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/8 tsp freshly ground pepper
Optional Mix + Match Add-Ins:
- 1/4 tsp fennel seeds
- freshly grated nutmeg
- 1/8 tsp ground ajwain seeds
- pinch cloves
- a star anise pod
Recipe adapted from Bake Smart by Samantha Seneviratne to use our chai masala powder.
A note from Samantha: Don't skip the prunes! They add a lovely flavor.
SHORTBREAD
2 sticks butter, at room temperature
3/4 cup granulated sugar
4 large egg yolks
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1 Tbsp + 1 tsp chai spice
1/2 tsp kosher salt
1/2 cup chopped prunes
vanilla sugar for rolling
Samantha's Tip: To chop moist prunes easily, rub a little oil on your knife before you start.
TEA GLAZE
1/2 cup heavy cream
2 Tbsp loose-leaf black tea
1 cup confectioners' sugar
Samantha's Tip: Be sure to sift the confectioners' sugar. Lumpy glaze is a sad sight.
1) In a large bowl, with an electric mixer on medium speed, beat the butter and sugar until combined and fluffy, about 2 minutes.
2) Add the egg yolks and beat until combined, scraping down the sides of the bowl as necessary.
3) Beat in flour, baking powder, spices and salt.
4) Using a wooden spoon, gently mix in the prunes.
5) Divide the dough in half. Shape each half into a 2 inch cylinder. Freeze until solid, 2 to 4 hours. *Samantha uses plastic-wrap to shape her cylinders. We skip this and opt for imperfectly shaped cookies. :)
6) Preheat oven to 350-degrees F. Line two rimmed baking sheets with reusable baking mats.
7) Roll each log in vanilla sugar to add texture to cookies.
8) Using a sharp knife, cut one frozen dough cylinder into 1/4-inch slices and place the slices on a prepared sheet. Repeat with remaining dough.
Note: Cookies will not spread, so you can arrange them close together on baking tray.
9) Bake until cookies are set and light golden around the edges, about 15 minutes. Rotate the sheets halfway through for even baking.
PREPARE THE GLAZE
1) In a small saucepan, bring the cream to a simmer. Immediately remove the pan from the heat and add the tea. Steep 10 minutes.
2) Strain the cream to remove the tea. Be sure to press the solids to extract all the cream.
3) Put the confectioner's sugar in a bowl, add the tea cream, and whisk to combine.