Best 15 Vanilla Chai Recipes

VANILLA CHAI TEA

Steps:

• Place the first 5 ingredients in a large bowl. With end of a wooden spoon handle, crush mixture until aromas are released. Add tea bags, honey and boiling water; steep, covered, 6 minutes., In a small saucepan, heat milk. Strain tea into a heatproof pitcher; stir in milk and vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Top servings with whipped cream; sprinkle with allspice.

FROZEN VANILLA CHAI TEA

Steps:

• Bring water and tea to a boil in a saucepan; boil for 3 to 4 minutes. Remove saucepan from heat and stir in sugar, cinnamon, and vanilla extract. Remove tea bags from water.
• Blend 1 cup ice and milk together in a blender until smooth. Add remaining 1 cup ice and chai tea mixture; blend until smooth.

VANILLA CHAI

Steps:

• In 2-quart saucepan, heat water, cinnamon and cardamom to boiling over high heat, stirring occasionally.
• Remove from heat; add tea bags. Let stand 5 minutes. Strain tea; discard spices and tea bags.
• Return tea mixture to saucepan; stir in soymilk. Heat over medium heat, stirring occasionally, until hot. Sweeten to taste with honey. Pour into 4 mugs. Serve immediately.

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

CROCK POT SPICED VANILLA CHAI TEA

Steps:

• 1. Measure the water,milk,and tea bags in to the slow cooker.Stir to combine.
• 2. Add the rest of the ingredients,and stir. Cover slow cooker and cook on high 1 1/2 hours-2 hours.
• 3. Pour tea through a sieve in to a large bowl, or container. Discard the tea bags,and any sediment the sieve catches. Serve hot,or refrigerate,and serve cold.
• 4. Store in a pitcher,and keep refrigerated for up to 3-4 days. Reheat in microwave to serve hot,or add ice for Iced Chai tea. This is delicious!!

VANILLA CHAI CHEESECAKE

Steps:

• Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until golden, about 12 minutes.
• Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
• While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
• Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
• Let cool completely and remove from pan. Serve with caramel sauce.

VANILLA CHAI POUND CAKE RECIPE - (4.3/5)

Steps:

• Heat milk in a heatproof bowl or measuring cup to almost boiling in microwave (took about 90 seconds in mine) Add tea bags and let tea steep for 6 minutes. Strain and set aside to cool. Grease and flour bundt pan, set aside. Sift flour, baking powder and salt together. In mixing bowl, cream butter until fluffy. Add in sugar and cream. Add eggs, one at a time, making sure to completely incorporate. Fold in flour and tea infused milk. Just till combined. Pour batter into prepared pan. Bake in a 350 degree oven for 45-55 minutes until golden on top and a toothpick inserted comes out clean. Let cool in pan before inverting onto serving plate. For the glaze, steep tea bags in boiling water for 6 minutes, Strain, In large bowl whisk tea into powdered sugar until smooth and creamy, drizzle over cooled cake.

HONEY VANILLA WHITE TEA CHAI

Steps:

• Warm milk, water, honey, and tea in the microwave for 2 minutes. Enjoy!

VANILLA MATCHA CHAI LATTE (DAIRY FREE)

Steps:

• Blend water and almonds until very smooth.
• Strain through a fine sieve.
• Bring almond milk and spices to a boil.
• Boil for 5 minutes with the lid off, then simmer for 10 minutes covered.
• Strain into a blender (I use glass). Let the mixture cool down for a few minutes, then add the matcha powder & vanilla and blend. Add raw honey to taste. I probably use more than an 1/8 cup but do it to taste.
• Enjoy hot or cold. (I prefer it hot though).

VANILLA CHAI CHEESECAKE

Steps:

• Simmer 1 cup Oregon Chia Original Concentrate until reduced to 1/2 cup.
• Cool.
• Preheat oven to 350 degrees.
• Mix together crust ingredients.
• Press well into the bottom of a greased 9-inch springform pan.
• Bake for 12 minutes.
• When you take pan out of the oven, reduce heat to 290 degrees.
• Beat cream cheese with mixer until smooth.
• Add chai reduction and vanilla, blend just until smooth, scraping down sides as you go.
• Add sugar, cornstarch, and spices. Taste to adjust flavors, but be aware that spices will intensify in the oven.
• Add eggs, stir by hand until just incorporated.
• Pour into springform pan, sprinkle a little cardamom on top.
• Put a baking dish with 1 inch water in the bottom of your oven.
• Cook cheesecake on middle rack for 55 minutes.
• Turn off oven, just barely crack oven door until steam stops coming out (30 seconds or so).
• Close it back up and let it go for another 55 minutes.
• Take out of oven, slide knife around the edges of the pan to release cake and allow for contraction while cooling.
• Place on a cooling rack and cover with a large bowl. Let cool until it's room temperature, then move to refrigerator.
• When cold, you can freeze it for longer storage.

SPICY VANILLA CHAI MILKSHAKE

Steps:

• Pour milk into a small saucepan set over medium heat. Stir in ginger and cayenne. Add the tea bags and cinnamon stick, dunking to submerge. Heat, stirring occasionally, until steaming and just below a simmer, about 5 minutes. Remove from heat and let steep for 5 minutes. Remove tea bags. Stir in vanilla extract. Let cool to room temperature. Remove cinnamon stick.
• Add ice cream to the pitcher of a blender and pour chai milk mixture over the top. Blend until smooth. Pour into a large glass and sprinkle with ground cinnamon. Serve.

CHAI SPICED VANILLA SUGAR

Steps:

• Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air.
• Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle.
• Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness.
• Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough.
• Mix the spices with the vanilla sugar and leave the bowl uncovered overnight.
• The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth.
• Cover the sugar bowl and leave overnight.
• The next day, sieve through a screen.
• Store your delicious Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks. Great in earl gray tea, cinnamon buns, on toast with butter, you name it, it's great.
• Please Enjoy!

SPICED VANILLA CHAI

Steps:

• Crush the black pepper, ginger root, cardamom pods, cinnamon stick, and cloves together.
• Pour 8 cups of water into a saucepan and add the crushed spices and tea bags (or loose tea), along with the seeds from the vanilla pod.
• Bring to a boil then reduce the heat to a low simmer and cook for up 10 minutes.
• Strain the chai to remove the spices and prevent the tea becoming too strong. Serve in cups and sweeten with honey if desired.

CHARISHMA'S VANILLA CHAI

Steps:

• Pour milk and water in a microwave-safe and microwave-proof cup.
• Heat in the microwave for 1 minute.
• Add sugar and heat again for 1 minute.
• Stir in the Chai Latta mix.
• Heat for 1 minute.
• Remove from microwave and strain into another clean cup.
• Add a straw into the cup and sip sip sip!
• ENJOY!

VANILLA CHAI

Steps:

• In 2-quart saucepan, heat water, cinnamon and cardamom to boiling over high heat, stirring occasionally.
• Remove from heat; add tea bags. Let stand 5 minutes. Strain tea; discard spices and tea bags.
• Return tea mixture to saucepan; stir in soymilk. Heat over medium heat, stirring occasionally, until hot. Sweeten to taste with honey. Pour into 4 mugs. Serve immediately.