If man has no tea in him, he is incapable of understanding truth and beauty. ~Japanese Proverb
There are two beverages that must be consumed everyday to ensure a contented Ally – a tall glass of kombucha and a steaming chai tea with honey. While the best kombucha comes from my pet scoby Susan (yes, I named my mother scoby!) I’ve tried just about every brand of chai there is; good, bad, powdered, loose leaf, syrup and bagged. One chai that had continually eluded my teapot however was the famous Fresh Chai from Calmer Sutra Tea – that is until the company generously offered me some to try!
An intoxicating blend of black tea, spices, honey and fresh ginger, Calmer Sutra Tea’s Fresh Chai recipe was perfected by business director Caitlin West when her local cafe stopped serving chai. It’s a wonderful story and a breathtaking blend – I had my nose stuck in the bag for at least 10 minutes just breathing in it’s heavenly goodness. This hand-ground, wet spice mix is thick, dark and gorgeously aromatic and my gift pack from the local Calmer Sutra Tea representative in Melbourne came with a lovely ziplock bag of “chai sprinkles” spice mix and a pot of hiranya chai honey to get me brewing… and many an infusion has been made. It’s a big call to say this is “The Best Chai Tea Ever“, but I’ve said it. It’s going to be hard to buy another brand of chai again after tasting this one and I adore that it’s a small-batch, hand-ground product. For Australian stockists or Calmer Sutra’s online shop click here, or check out their Facebook page here.
I’m not just going to leave you to make a pot of chai though as besides being a tea fanatic I’m also currently in a donut mood. One of my favourite things to do with chai (besides drink it) is to make chai butter, a fantastic spread for scones, fruit bread and pancakes. It’s also a lovely inclusion in baking recipes like these donuts where it adds a mild spiciness when an infused milk isn’t suitable. Check out the recipe notes below to make your own Chai Butter.
The baby of two wonderful things (chai & donuts) these Coconut Flour & Chai Donuts make use of all the goodies in my Calmer Sutra Tea gift bag – Fresh Chai in the chai butter, “chai sprinkles” spice powder in the batter, and hiranya honey for the toasted coconut ‘icing’. When using other chai products check out the recipe notes and use the spices listed in the ingredients list and your favourite raw, organic honey. Coconut flour always makes for airy and ultra-soft baked donuts; like a good cup of chai I could enjoy these everyday!
- ½ cup chai butter (see notes below)
- ¼ cup raw, organic honey
- 5 organic, free-range eggs
- 1 tsp vanilla extract
- ½ cup coconut flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2 tbsp raw organic honey
- 4 tbsp coconut flakes
- Preheat oven to 180C and grease or oil a 6 donut hole pan. In the bowl of a stand mixer, beat together the chia butter and honey then add the eggs, one by one, until well combined.
- In a medium bowl whisk together the coconut flour, baking soda and spices and then slowly fold through the wet mixture until well incorporated. Distribute mixture between holes in donut pan, filling about ⅔ full. Bake for 20 minutes then remove from oven to cool for 5 minutes before carefully lifting donuts from tray to cool completely on a wire rack.
- Once cooled, preheat oven to 180C and toast coconut flakes for 5 minutes of until golden brown. Remove from oven and set aside.
- Warm the 2tbsp of honey in a small bowl over simmering water. Once warmed and runny, remove from heat and use a pastry brush to coat tops of donuts in honey before rolling donuts in toasted coconut.
To make your own chai butter add 1 cup of organic butter to a small saucepan and melt over a low heat. Add 2 tbsp of Camler Sutra Fresh Chai, 1-2 tbsp of chai loose leaf tea or 2 opened teabags to the butter and stir gently until butter darkens in colour. Strain butter mixture into a small bowl and continue with your favourite recipe or allow to set for a chai-flavoured butter spread.
Comments 26
Love fresh chai – I’ve just bought yummy fresh chai from Merchants Guild cafe, Centre Road, Bentleigh East – which they make on the premises – but when I’ve finished that one, I’ll definitely try the one you mention.
Author
That sounds delicious Caroline! I work near there so maybe I need to drop by Bentleigh on the way to work in the morning 😀
I’m allergic to honey could maple syrup be used as a replacement. Unless there is a better recommendation.
Author
Maple syrup would be a wonderful choice Loretta, particularly for the donut glaze. You could also use your favourite unrefined sugar instead of honey in the donut dough. Thanks for the comment and question 🙂
Love chai ! Such wonderful flavor, these donuts look super tasty! Totally need to make me some chai butter.
Author
I think you do need to make some chai butter Natalie! I made a larger amount than used in that recipe and added it to some breakfast waffles with ginger and almond flour yesterday, soooo good!
These look amazing! I see that you are using a doughnut pan, can these be made with a muffin pan too?
Author
They sure could Karyn! If using a muffin pan I think you would get 6 normal sized muffins, as a donut pan has a much smaller volume. What a great question, thanks 🙂
WOW!! chai butter!? absolutely LOVE this idea. thx so much!
Author
And thank you for the comment Little Mountain Haven, it’s my pleasure!
I have never tried Chai. I have never aquired a taste for tea. I have only tasted Lipton. So I doubt I have any clue. Your donuts look delicious 🙂 Thanks for sharing at The Gathering Spot. Enjoy your week 🙂
Author
Thanks for the comment and for hosting The Gathering Spot Diane 🙂 You could also try these with Lipton tea, do you happen to have a taste for their Earl Grey? I think that would be an amazing adaptation!
OMG heaven on a plate. I couldn’t live without my daily cuppa chai.
Author
Hehe, thanks Lisa! I’m with you, chai tea is integral for my daily wellbeing 😀
These look delicious! But I particularly love the idea of Chai Butter- could be used in so many baked goods.. ..
Author
Thanks Sherri! It’s very true about the Chai Butter too, I’ve used it in all manner of cookies, waffles, muffins…. so so good! Thanks for the comment 🙂
Oh yum. That’s all I have to say. Yum.
Author
Heheh, thanks Steph!
Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Author
Thannks for the comment and for hosting Full Plate Thursday Miz Helen!Hoping you have a great weekend too :P)
I’ve never made donuts before, but you’ve peaked my interest. Thanks for sharing on Tuesday Greens!
Author
I love making donuts, it makes me feel like I’ve made something really, really naughty without it actually being that 🙂 Thanks for hosting Tuesday Greens Becky!
Yum! These sound awesome 🙂 Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it.
Also, I’d love for you to link up your blog to my new OAS & GF Bloggers page, a place to connect with other bloggers who sometimes write about being gluten free or having oral allergy syndrome : ) http://www.poorandglutenfree.blogspot.com/p/links.html
Author
My pleasure Danielle 🙂 Thanks for hosting! I’d love to link up the blog, thank you for the invite to join.
I just made these, and they turned out pretty delicious! Great idea. I used a mini donut maker (super on sale at Macy’s). I threw in a dash of black pepper and a little nutmeg for fun. They were a little dry though. Do you have any suggestions for that?
Also, I’ve never used coconut flour before, but it’s amazing!
Author
Sounds delicious! I love the addition of the black pepper especially 😀 Coconut flour is really amazing, but it can be a little hit and miss until you learn how a particular brand works (they are ALL slightly different!). For the moisture issue, it’s probably because the brand you are using is really absorbent, try cutting down the amount of flour by a tablespoon or so and see how that goes 🙂
Thanks for the comment Breanna!