Chai and Chocolate Muffins

10 December 2013

In recent years, I've been a bit obsessed with all things Chai. But after a quick google recently to find some chai recipes for winter, I was disappointed by how unnecessarily complicated many of them were. I was looking for something quicker, easier and that didn't require a trip to a specialist shop for a long list of spices.

This was a bit of an experiment as I've not cooked with chai before but I was pretty pleased with the results and it has confirmed my belief that Chai really is the perfect blend of flavours for winter. I used a loose leaf from Waterloo Tea but you could use whatever you have at home or any that you can find locally.

4 tablespoons of loose leaf chai (or 4-5 teabags)
3 teaspoons of cinnamon
250ml milk
300g self-raising flour
1 teaspoon baking powder
50g melted butter
2 eggs
80g sugar
150g chocolate chips

The most time consuming part of this recipe is getting the chai flavours, which similar to the earl grey cakes I decided to add by infusing the milk. Heat the milk gently, add your choice of tea and simmer for about 8 minutes or until you're happy with the flavour.  If too much of the milk has evaporated you might want to top it back up at this point, then set aside until it is completely cool. Or if you're impatient like me then wait until it's at least mostly cool.

Once the milk has cooled, mix in the butter and eggs. Then in a separate bowl stir together all the dry ingredients before adding in your milk and chocolate chips. Divide into cases (I got about 12 out of the mix, which is handy since thats the size of most muffin trays) and bake for about 20 minutes at 200c. 

Photo by David Gurney

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