Masala Chai Cake Glaze

teas.co.uk · 15 min · Tops 1 loaf cake or 12 fairy cakes

You'll need

• 2 Tea India Masala Chai tea bags
• 150ml whole milk
• 3 green cardamom pods, gently crushed
• 2 fresh ginger coins, peeled (about 10g)
• 200g icing sugar, sifted
• 1 freshly baked 900g vanilla loaf cake on a cooling rack (or 12 fairy cakes)
• 1 small heavy based saucepan (about 16cm diameter)
• 1 small fine mesh tea strainer
• 1 medium mixing bowl
• 1 medium balloon whisk
• 1 small pouring jug

Method

1. Stand the cooled loaf on a wire rack with a tray underneath to catch the drips.
2. Pour the milk into a small saucepan with the crushed cardamom and ginger coins.
3. Bring to a soft simmer, then drop in the chai bags, lower the heat and simmer gently for six minutes.
4. Lift the bags out without pressing them, then strain the spiced milk into a bowl, catching the cardamom and ginger.
5. Sift the icing sugar over the warm chai milk; sifting stops it going lumpy.
6. Whisk for a minute to a thick, glossy glaze that coats the back of the spoon.
7. Tip into a jug and pour over the loaf in slow circles, starting at the middle and letting it find its own way down the sides.
8. Give it an hour to firm up to a glossy finish before you slice.
9. Tip: brewing real chai with fresh cardamom and ginger beats a powder for flavour, and takes only a few extra minutes.

Recipe: https://teas.co.uk/recipes/chai tea/masala chai cake glaze/