Some of our Favorite Recipes using our Blends + Chai Concentrate

The Chai Box chai recipe. Image featuring a gift box with spices and true blend loose leaf tea.

Chai Box Chai Recipe

Serving: 2 Cups of Chai


  • 1 cup of water
  • 1 cup of milk or nut milk
  • 3-4 tsp of True Blend (loose leaf tea blend)
  • 4 cardamom pods, lightly crushed open
  • 2 cloves, lightly crushed
  • 3 small pieces of cinnamon
  • A pinch of fennel (8-10 seeds)

On the Stove (Traditional Indian method of making Chai):

  1. In a small sauce pan, add water, cardamom, clove, cinnamon and fennel and bring to a boil.
  2. Add in True Blend loose leaf tea and simmer for 1-2 minutes.
  3. Add milk and bring it to a boil.
  4. Turn off stove once chai starts to bubble up.
  5. Use a strainer to strain ingredients when pouring chai into a tea cup.
  6. Add honey or sugar if desired.

Carrot Cake Recipe using The Chai Box loose leaf tea and chai concentrate.

Carrot Cake with Chai Cream Cheese Buttercream by, Cosette Posko


  • 3 sticks of unsalted butter (1.5 cups(, softened
  • 3 x 80z containers of soft cream cheese, softened
  • 2 Tbsp The Chai Box All Chai’d Up*
  • 1/2 tsp kosher salt
  • 5 cups powdered sugar
  • 1 tsp vanilla/vanilla paste


  1. Melt the 3 sticks of butter and then add your 2 Tbsp chai.
  2. Remove from heat and allow to steep for an hour.
  3. After 1 hour, strain chai from butter and set infused butter aside to return to a soft/solid state. You may refrigerate to
  4. speed process up.
  5. Once butter is solid and room temperature, add to your stand mixer fitted with paddle attachment as well as your
  6. softened cream cheese. Mix on high speed.
  7. Cream until well blended, next add your powdered sugar while mixer is on low speed, slowly.
  8. Finally add your salt and vanilla.
  9. Use to frost carrot cake.

Recipe provided by Cosette's Kitchen 


Chai Spiced Almond Donuts + Glaze by Hell Yeah Chai Donut


  • 240g flour (wheat flour or bobs 1:1 gluten free flour blend)
  • 150g sugar
  • 10g baking powder
  • 7g salt
  • tsp vanilla
  • 2 eggs
  • 100ml neutral oil (vegetable, canola, or grapeseed)
  • 100ml milk (or dairy-free milk like flax, almond, etc)
  • 75ml chai concentrate

Chai Donut Glaze

  • 3tbsp chai concentrate
  • 170g powdered sugar


  1. mix all the ingredients together
  2. scoop or pipe into a donut pan or silicone donut mold
  3. bake at 375 for 10-15 minutes or until golden brown and puffy!
  4. glaze only when completely cool
  5. to make the glaze, gradually mix the liquids into the powdered sugar until its just thicker than paint
  6. to dip donuts, hold the edges of the donut with your fingertips and push the surface of the donut down into the glaze. twist the donut a few times, pick it up, and allow some of the glaze to run off before flipping over onto a plate (unglazed side down)
  7. Feel free to top with toasted almonds or candied pecans

Recipe provided by Hell Yeah  


Chai Ice Cream Sandwiches Recipe by, Nazanin Yousefnejad


  • 2 ounces sweet monsoon chai
  • 2 cups cashews (soaked overnight)
  • 2 cups light coconut milk
  • 1/4 -1/2 cup honey
  • 2 chocolate chip cookies per sandwich
  • extra chocolate chips for rolling


  1. Heat the coconut milk. Before it boils take it off the heat and pour in the tea. Let it brew for 5- 7 minutes
  2. Put the cashews. Honey and brewed coconut milk in a blender and blend until combined well
  3. Pour the ice cream in a freezer safe container. Mix ice cream every 20-30 minutes until it thickens and freezes
  4. Use a muffin tin or peanut butter top to mold ice cream. Place ice cream between two cookies
  5. Optionally roll sides in chocolate chips

Recipe provided by Tea Thoughts 

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