You may also like
Categories:
Latte milk black tea bags loose leaf tea vinegar ingredients brown rice flour baking powder ground cinnamon ground cardamom ground ginger ground cloves ground allspice anise ground coriander ground pepper xanthan gum WET INGREDIENTS oil brown sugar eggs vanilla
Viewed: 49 - Published at: 3 years agoIngredients
- CHAI LATTE
- 3/4 cup milk
- 4 black tea bags, or
- 2 tablespoons loose leaf tea
- 1 teaspoon vinegar (optional)
- DRY INGREDIENTS
- 1 1/2 cups brown rice flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground pepper
- 1 teaspoon xanthan gum
- WET INGREDIENTS
- 1/3 cup oil
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
Method
- In a small saucepan or microwave oven, heat milk until almost boiling; remove from heat. Add teabags and steep for 10 minutes. Squeeze as much liquid as possible from teabags and add vinegar (if using), Measure and add more milk (if necessary) to equal 3/4 cup. Set aside.
- Sift dry ingredients together.
- Cream sugar and oil; add eggs and vanilla. Beat until thick and creamy,.
- Incorporate dry ingredients, alternating with chai latte; beat minimally.
- Spoon into mini-cupcake moulds and bake in 350F (preheated) oven for 20 minutes or until a toothpick comes out clean.
