I love my tea.
Darjeeling would be the undisputed favorite and even within the bouquet of beautiful teas the mist-cradled valley has on offer, my bias would be towards the exquisite silver needle or the coveted first flush.
And I prefer to keep it silly and downright simple.
Boil the water to just the right temperature.
Brew the tea for exactly the right time.
And yes no milk as well.
But winters do make me yearn for masala chai.
Tea languorously boiled in generously sweetened milk perfumed with a melange of spices.
A knob of smashed ginger.
A stick of cinnamon.
A pinch of nutmeg.
And while I sip my masala chai this morning, it strikes me that a chai spiced tea cake would be just as divine.
Out come the pots and pans. The flour and the sugar. The eggs and the butter. The fragrant spices.
Beat, whip, fold.
The oven is set to heat.
In goes the chai perfumed batter.
The hour that doesn’t want to end.
Patience, I counsel myself.
And then the moment of truth.
The litmus test.
The skewer comes out clean.
My chai spiced tea cake is ready 🙂
And if you love your tea as much as I do, this tea cake is a must try !! It has all the elements to make your winter evening cosy and warm.
My Chai Spiced Tea cake. Perfumed with a melange of spices. A knob of smashed ginger. A stick of cinnamon. A pinch of nutmeg. Divine.