Chocolate Chai Loaves
If using Oregon Chai™ chai “decaf” tea
latte mix then the packages will be 0.8 ounces. When making
the icing you may need a little more cream if you are using a heavy whipping cream, but start with seven
tablespoons and then add another tablespoon or more as needed. You can find muscovado
sugar at kitchen shops or try www.amazon.com. I adapted this recipe from one I found in a magazine.
1 cup fat-free organic milk
6 ounces semi-sweet chocolate chips
2 (1.10-ounce) packages Oregon Chai™ chai tea latte mix
1 cup organic butter, softened
1 cup light muscovado or light brown sugar
1 cup dark muscovado or dark brown sugar
4 large cage-free eggs
2 tablespoons vanilla
1 cup sour cream
2 ˝ cups unbleached all-purpose flour
2 teaspoons baking soda
3 cups confectioners’ sugar
2 tablespoons Oregon Chai™ chai tea latte mix
4 tablespoons organic butter, softened
2 teaspoons vanilla
7 tablespoons whipping cream
1. Preheat the oven to 350°.
2. In a
medium glass mixing bowl, heat milk for 2 minutes in the microwave.
Stir in chocolate chips until completely melted. Stir in the chai tea latte mix.
3. In a large mixing bowl use an electric
beater to cream the butter, light brown
sugar and dark brown sugar together until fluffy. Beat in eggs and vanilla, then
beat in the sour cream. Beat in the chocolate chai mixture till well blended.
4. Measure the flour and baking soda over the creamed mixture and then beat in
until well blended.
5. Butter and flour two glass loaf dishes or
loaf pans. Divide the batter evenly
between the two dishes or pans. Bake for 1 hour, then cool to room temperature
6. To make the icing: In a medium
mixing bowl, stir together the confectioners’
sugar and the chai tea latte mix. With electric beaters, beat in the butter until
well combined and then add in the vanilla and cream. Beat frosting for 1 minute.
Frost the top of both cooled loaves.
Makes 2 loaves