3 Chai Recipes inspired by Tazo Honeysuckle

Ingredients

• 3 tbsp Ground Cinnamon (for chai spice mix)
• 2 tsp Ground Ginger (for chai spice mix)
• 1 tbsp Ground Cardamom (for chai spice mix; optional if you dislike strong flavor)
• 1 tsp Ground Cloves (for chai spice mix)
• 0.5 tsp Ground Coriander (for chai spice mix)
• 1 cup Rolled Oats (for chai oatmeal)
• 2 cup Water (for chai oatmeal; can substitute milk for richer texture)
• 1 tbsp Chai Spice Mix (use the blend prepared above)
• 2 tbsp Raisins (optional topping for oatmeal)
• 1 tbsp Brown Sugar (optional topping for oatmeal)
• 0.5 cup Unsalted Butter (room temperature for biscuit cookies and cake)
• 0.33 cup Powdered Sugar (for biscuit cookies)
• 1 cup All-Purpose Flour (for biscuit cookies)
• 0.25 tsp Kosher Salt (for biscuit cookies)
• 0.5 tsp Vanilla Extract (for biscuit cookies)
• 1 large Whole Orange (peeled, cored, and pureed for cake; keep some zest in puree)
• 0.5 cup Granulated Sugar (for cake batter)
• 2 Eggs (large, room temperature)
• 1 tsp Vanilla Extract (for cake batter)
• 1.125 cup All-Purpose Flour (1 cup + 2 tbsp for cake batter)
• 0.25 tsp Baking Powder (for cake batter)
• 0.125 tsp Baking Soda (for cake batter)
• pinch Salt (for cake batter)
• 0.5 cup Powdered Sugar (for orange glaze)
• 1 tbsp Orange Juice (fresh, for orange glaze)

Instructions

1. Prepare DIY Chai Spice Mix

   In a small bowl combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tbsp ground cardamom, 1 tsp ground cloves, and ½ tsp ground coriander. Stir until evenly mixed.

   Time: PT5M

2. Make Chai Oatmeal

   Combine 1 cup rolled oats, 2 cups water (or milk), and 1 tbsp chai spice mix in a saucepan. Bring to a gentle boil, then reduce to medium heat and simmer for 5 minutes, stirring occasionally, until the oats are medium‑thick.

   Time: PT5M

   Temperature: Medium heat

3. Finish Oatmeal

   Remove from heat and transfer to a bowl. Top with 1 tbsp brown sugar and 2 tbsp raisins (or fresh berries, nuts, banana slices).

   Time: PT2M

4. Prepare Biscuit Cookie Dough

   In a medium bowl, beat ½ cup unsalted butter with ⅓ cup powdered sugar until fluffy. Add 1 cup all‑purpose flour, 1 tbsp chai spice mix, ¼ tsp kosher salt, and ½ tsp vanilla extract. Mix until a smooth dough forms.

   Time: PT10M

5. Chill Cookie Dough

   Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 1 hour. This firms the butter and melds the flavors, making the dough easier to roll.

   Time: PT1H

6. Roll and Cut Cookies

   Line a baking sheet with parchment paper. Lightly flour your work surface and roll the chilled dough to ¼‑inch thickness. Use a 2‑inch biscuit cutter to cut circles, gathering scraps and re‑rolling as needed.

   Time: PT10M

7. Bake Biscuit Cookies

   Place cookies on the prepared sheet and bake in a pre‑heated oven at 350°F for 12 minutes, or until lightly golden on the edges.

   Time: PT12M

   Temperature: 350°F

8. Cool Cookies

   Remove from oven and let the biscuits cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

9. Process Orange for Cake

   Remove stem and bottom of the orange, cut into large chunks, and pulse in a food processor until chunky puree forms, keeping some small peel pieces for texture.

   Time: PT5M

10. Cream Butter and Sugar

    In a large mixing bowl, beat ½ cup unsalted butter with ½ cup granulated sugar until light and fluffy.

    Time: PT5M

11. Add Eggs and Orange Puree

    Add 2 eggs one at a time, mixing well after each addition. Then stir in the ½ cup orange puree and 1 tsp vanilla extract until fully incorporated.

    Time: PT5M

12. Incorporate Chai Spice

    Add 1 tbsp of the prepared chai spice mix to the wet ingredients and stir until evenly distributed.

    Time: PT1M

13. Combine Dry Ingredients

    In a separate bowl whisk together 1 ⅛ cup all‑purpose flour, ¼ tsp baking powder, ⅛ tsp baking soda, and a pinch of salt. Gradually add to the wet mixture, folding until just combined.

    Time: PT5M

14. Prepare Loaf Pan

    Grease the inside of an 8×4‑inch loaf pan with butter, then dust with flour, tapping out excess. This ensures the cake releases cleanly.

    Time: PT2M

15. Bake Loaf Cake

    Pour batter into the prepared pan, smooth the top, and bake in a pre‑heated oven at 350°F for 40‑45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

    Time: PT45M

    Temperature: 350°F

16. Cool Cake Slightly

    Allow the loaf to cool in the pan for 30 minutes, then remove and place on a wire rack to cool completely before glazing.

    Time: PT30M

17. Make Orange Glaze

    Whisk together ½ cup powdered sugar and 1 tbsp fresh orange juice until smooth, eliminating any lumps.

    Time: PT2M

18. Glaze the Cake

    Drizzle the orange glaze over the fully cooled cake, allowing it to drip down the sides for a decorative “icicle” effect.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Cinnamon: ground cinnamon powder
• Instead of Ground Ginger: ground ginger powder
• Instead of Ground Cardamom: ground cardamom seeds
• Instead of Ground Cloves: ground clove powder
• Instead of Ground Coriander: ground coriander seeds
• Instead of Rolled Oats: quick oats
• Instead of Water: milk, almond milk
• Instead of Raisins: dried cranberries
• Instead of Brown Sugar: white sugar
• Instead of Unsalted Butter: margarine
• Instead of Powdered Sugar: confectioners' sugar
• Instead of All-Purpose Flour: bread flour
• Instead of Kosher Salt: table salt
• Instead of Vanilla Extract: almond extract
• Instead of Whole Orange: mandarin orange
• Instead of Granulated Sugar: coconut sugar
• Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water) per egg
• Instead of Vanilla Extract: almond extract
• Instead of All-Purpose Flour: bread flour
• Instead of Baking Powder: cream of tartar + baking soda
• Instead of Baking Soda: baking powder (use double amount)
• Instead of Salt: kosher salt
• Instead of Powdered Sugar: confectioners' sugar
• Instead of Orange Juice: lemon juice (different flavor)

Equipment Needed

• Small Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Whisk or Hand Mixer
• Medium Mixing Bowl
• Food Processor
• Rolling Pin
• 2‑inch Biscuit Cutter
• Plastic Wrap
• Baking Sheet
• Parchment Paper
• Loaf Pan (8×4 inch)
• Oven
• Spatula
• Cooling Rack
• Knife
• Saucepan
• Tea Kettle or Hot Water Source (optional)

Critical Steps — Do Not Skip

• Chill the biscuit cookie dough for at least 1 hour to prevent spreading
• Check cake doneness with a toothpick; it should come out clean
• Do not over‑mix the cake batter after adding flour

Chef Tips from the Video

• Use room‑temperature butter for both cookies and cake to achieve a tender crumb
• For extra orange aroma, add a teaspoon of orange zest to the cake batter
• Toast the chai spice mix briefly in a dry pan for 30 seconds to deepen flavor before using

Troubleshooting

Storage

Refrigerator: Oatmeal: up to 4 days in an airtight container; Cookies: up to 1 week; Cake: up to 5 days, covered

Freezer: Cookies: up to 3 months in a zip‑top bag; Cake: up to 2 months, wrapped tightly

Room temperature: Cookies can sit at room temperature for 2‑3 days in a sealed tin

Make-Ahead Tips

• Prepare the chai spice mix and store in an airtight jar for up to 6 months
• Bake the biscuit cookies a day ahead; store in an airtight container
• The loaf cake can be baked a day ahead and frozen; thaw at room temperature before glazing

Frequently Asked Questions