Ingredients:
– 3 chai tea bags
– 1 cup whole milk
– 3 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 4 large eggs, separated
– 1/2 cup granulated sugar, divided
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
There’s nothing quite like the delicate and airy texture of a well-made soufflé. And when you infuse it with the warm and aromatic flavors of chai tea, you’re in for a delightful treat. This Chai Tea Soufflé recipe combines the lightness of a classic soufflé with the rich and complex flavors of chai, resulting in a dessert that is both irresistible and comforting.
Creating the Chai Tea Infusion:
To start, preheat your oven to 375°F (190°C). In a small saucepan, heat the milk until just simmering. Remove the saucepan from the heat and add the chai tea bags. Allow the tea to steep for about 10 minutes, then remove the tea bags and set the chai-infused milk aside.
Making the Chai Tea Base:
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Cook the mixture, stirring constantly, for about 2 minutes to cook off the raw flour taste. Slowly pour in the chai-infused milk while whisking continuously until the mixture thickens and becomes smooth. Remove from heat and let it cool slightly.
Incorporating the Egg Yolks:
In a large mixing bowl, whisk the egg yolks with 1/4 cup of granulated sugar until pale and slightly thickened. Gradually whisk in the chai tea mixture until well combined. Add the vanilla extract and mix until incorporated.
Whipping the Egg Whites:
In a separate clean bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until glossy and stiff peaks form.
Combining the Mixtures:
Gently fold a third of the whipped egg whites into the chai tea base to lighten the mixture. Then, carefully fold in the remaining egg whites until no white streaks remain. Be gentle to maintain the airiness of the soufflé batter.
Baking the Soufflés:
Divide the batter evenly among prepared ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the soufflés have risen and the tops are golden brown. Avoid opening the oven door during baking to prevent the soufflés from deflating.
Serving the Chai Tea Soufflés:
Once baked, dust the soufflés with confectioners’ sugar and serve immediately. The soufflés are best enjoyed fresh out of the oven when they are at their lightest and fluffiest.
Indulge in the irresistible lightness and exotic flavors of these Chai Tea Soufflés for a truly decadent dessert experience that will captivate your taste buds. Enjoy the magic of chai tea in a whole new form with this delightful recipe that is sure to impress your family and guests alike.
