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This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting. Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup.
Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk. Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs. How do you serve chai tea?
PER SERVING % DAILY VALUE Grease and flour a round cake pan (8″/20 cm). Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze. Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt.
The flavor of this Vanilla Chai Cake is created by both adding the perfect spice blend to the dry ingredients and infusing the liquid with chai goodness. By adding, I mean mixing up a blend of cinnamon, ginger, cardamom, allspice, and cloves and whisking it into the cake flour.
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