Chai Spiced French Toast
Sourdough French toast soaked in a chai spiced custard, served with maple syrup, mascarpone and fresh figs. Serves 2.
Chai spiced French toast is a brilliant Saturday brunch: a chai spice powder whisked straight into the eggy custard, so thick slices of sourdough take on a warm chai character as they soak before hitting the pan. The custard is the usual egg, milk, a little sugar and vanilla, with the chai powder doing the flavouring.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chai Spiced French Toast recipe. Canonical: https://teas.co.uk/recipes/chai tea/chai spiced french toast/
Stack the slices with mascarpone, warm maple syrup and fresh figs, with a dust of icing sugar; the chai spice meets the tang of the mascarpone and lifts the syrup.
You'll need
- 25g Drink Me Chai Spiced Chai Latte powder (1 standard serving)
- 4 thick slices of white sourdough (about 2cm thick each)
- 1 large free range egg
- 100ml whole milk
- 1 tablespoon of golden caster sugar
- Half a teaspoon of natural vanilla extract
- A small pinch of fine sea salt
- 30g unsalted butter, for the pan
- 1 tablespoon of vegetable oil, for the pan
- To serve per plate: 2 tablespoons of warm maple syrup, 2 tablespoons of mascarpone, 2 fresh figs sliced into thin rounds, a dust of icing sugar from a fine sieve
- 1 wide shallow bowl for the soak
- 1 large non stick frying pan (about 24cm diameter)
Method
- Whisk the egg, milk, chai powder, sugar, vanilla and salt together in a wide shallow bowl until smooth and lump free.
- Set a large non stick pan over medium heat with the butter and oil; the oil stops the butter browning too fast.
- Dip two slices of sourdough into the custard, holding each flat for about ten seconds a side, so they soak through without collapsing.
- Lift them straight into the hot pan and cook for about two minutes, until deep golden, then flip and cook the other side for a minute and a half.
- Slide onto warm plates and repeat with the remaining slices, adding a little more butter if the pan looks dry.
- Build each plate: maple syrup, a spoon of mascarpone and fanned fig slices.
- Dust with icing sugar and serve while hot.
- Tip: thick, slightly stale sourdough soaks up the custard best without going soggy.
Want the background, not just the brew?
Brewed with: Drink Me Chai Spiced Chai Latte, 250g
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