This post is also available in: French
It was cold in France this week end.
Meteo guy said it will be very cold this week..
But wait … Let me think ..Oh yeah that’s winter right ? I almost forgot.
Can someone just explain to me why is it always colder when i need to get out of the house / get up early / wear skirts, dresses or tights ? I’m in Paris again this week for my recurrent training for the airline I work for during summer . .. Who says Paris and cold weather, says Starbucks and Chai Tea Latte. Hope I’ll get time to get one before going home …
One of my oldest addiction is Chai Tea Latte. I discovered it @Starbucks like 70% of the people I think. I am a total Cinnamon junkie, so I sprinkle tons of extra cinnamon on top of my Chai Tea Latte.
So I decided to experiment with it. I found so many great Chai tea concentrate recipes on the internet …. I decided that I wanted a syrup that would be dedicated to baking. So I made both versions (concentrate and syrup) and some Chai spice mixes to go along.
I put lots and lots of cinnamon (I told you I’m a cinnamon junkie but you can substitute your favorite spice or just lower the cinnamon).
For the first time this week while I was browsing some brownies recipes, I came accross some blondies recipes. Believe me or not I never heard of blondies before. And I had another baking revelation : I needed to bake some chai tea blondies !! And as a bonus I tried browned butter for the first time .. I think that Brown butter is like swiss meringue buttercream. Once you’ve tasted it you can’t go back. A whole brown butter era just began for me.
They taste amazing … If you like Chai tea , brown butter and Cinnamon of course. The Boyfriend went like « You put cinnamon in this ! ». He’s not a cinnamon lover. Not a hater too but that’s not his « cup of tea ». So I try to not put cinnamon in almost everything but that wasn’t fair because I haven’t baked anything « cinnamon » in a long time.
Anyway those Chai tea blondies are amazing. I almost ate all of them. I particularly enjoy them for breakfast. So if you’re also a Chai Tea addict, go for it ! You won’t regret it.
Chai Tea Macadamia Brown Butter Blondies :
Chai tea syrup / concentrate : (Adapted from « Best Recipes .com /au »)
– 1 Liter / 4 cups water
– 3 sticks cinnamon
– 10 cardamom pods, crushed
– 10 whole cloves
– 1/2 teaspoon of whole black peppercorns
– 1 inch section of fresh ginger, thinly sliced
– 1 vanilla bean, split in half
– 10 tsp black tea or 10 bags
– 240g / 8.5 oz /1 cup packed brown sugar
– 2 tbsp Maple syrup
– I personally prefer to put all my spices in one large tea filter bag that I tie it shut with kitchen twine. I do the same with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the water and strain them out later.
– Bring the water to a boil in a large pot.
– Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes.
– Remove the pot from the heat.
– If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.)
– Add brown sugar and maple syrup. Stir well to dissolve and bring to a boil.
– Reduce heat to a simmer.
– Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup.
– Allow to cool for 10 minutes then pour the syrup into a sterilised bottle/jar.
– Store in the fridge.
Chai Spice Mix :
– 1 tbsp Ground Cinnamon
– 2 tsp Ground Ginger
– 1 tsp ground cardamom
– 1 tsp cloves
– 1 tsp allspice
– 1 tsp vanilla powder ( or one vanilla pod gratted)
– Mix all the spices in a small jar.
Chai Tea Macadamia Brown Butter Blondies : (Makes 12 or 16 )
– 130g / 4.6 oz / 1 cup All-Purpose Flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 large egg
– 113g / 4oz / 1 stick of butte , cubed
– 130g / 4.6 oz/1 cup of coarsely chopped and toasted macadamia nuts
– 160g / 5.6 oz / 2/3 cup packed brown sugar
– 2 tsp Chai Spice Mix (recipe above )
– 2 tsp Chai Tea Syrup (recipe above)
– Spread the macadamia in a single layer on parchment paper on a baking sheet.
– Bake them at 325°F (160°C) for 10 minutes, until they are light brown and fragrant. Check the nuts frequently and stir them to ensure even toasting. Cool them prior to chop them. Set aside.
– Melt the cubed butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Smell the butter; it should have a nutty aroma. Pour the browned butter into a small bowl to cool.
– Sift and whisk together the flour, baking powder,chai spice mix and salt. Set aside.
– Beat the butter and sugar together.
– Add egg and chai syrup; beat several minutes, until the mixture is smooth.
– Add the dry ingredients, a third at a time. The batter will be very stiff.
– Stir in the macadamia nuts.
– Preheat the oven to 350°F (180°C). Butter and flour an 8×8 pan or line it with aluminium foil ( leaving a 2-inch overhang on two sides )
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 25 / 30 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
– Remove blondies from oven and place them on a wire rack to cool completely.
– Once cooled, using aluminium overhang, lift cake from pan and transfer to a cutting board; cut into 12 or 16 squares.
– Eat them all or try not to !
Bon Appétit !