Chai Guides
Dirty Chai Tiramisu
For this recipe, we partnered with Hetal Vasavada from Milk & Cardamom to create a Dirty Chai Tiramisu. It’s a cozy twist on the classic Italian dessert — soft ladyfingers soaked in chai, layered with fluffy mascarpone cream, and finished with a light dusting of espresso sugar. It’s rich but balanced, familiar but a little unexpected. ( use code:milkandcardamom for 10% off) An Unexpected Combo Traditional tiramisu relies on coffee for its deep, bold flavor. In this version, chai takes it to the next level. Our Karak Chai Blend creates a warm, spiced soaking liquid that seeps into the ladyfingers, bringing notes of cardamom and black tea to every bite. Paired with creamy mascarpone and a touch of espresso on top, the result is chef’s kiss. Ingredients Makes one 9×5 pan Soaking Liquid 1⅓ cup hot water2 tbsp elaichi Co. Karak Chai Blend2 tbsp granulated sugar Mascarpone Cream 8 ounces mascarpone cheese1 cup confectioners' sugar1 tbsp vanilla extract1 tbsp chai masala (optional)2 cups heavy whipping cream15 ladyfinger cookies Topping 1 tbsp instant espresso powder1 tbsp powdered sugar Instructions Make the chai soaking liquid In a small bowl, combine hot water, chai, and sugar.Let steep for 4–5 minutes, then strain into a wide bowl and set aside. Make the mascarpone cream In a large bowl, combine mascarpone cheese, confectioners' sugar, vanilla extract, and chai masala.Whisk with a stand mixer or hand mixer for about 30 seconds until smooth. Add the heavy whipping cream and continue whisking until the mixture becomes fluffy and stiff peaks form, about 4 minutes, scraping the sides occasionally. Assemble the tiramisu Dip each ladyfinger into the chai soaking liquid for about 2 seconds per side. Place them in an even layer at the bottom of a 9×5 pan. Pipe or spoon a layer of mascarpone cream on top and spread evenly.Repeat the layers of soaked ladyfingers and cream. Smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Finish before serving Mix the instant espresso powder with powdered sugar.Generously dust the top of the tiramisu with the mixture just before serving. Slice, serve, and enjoy. Shop the Recipe Get the Karak Chai Blend Our blend of organic Assam black tea and cardamom. Bold, authentic, and the perfect base for your morning chocolate chai. Notes What makes this a “dirty chai” dessert? Dirty chai usually refers to chai with a shot of espresso. In this recipe, chai flavors the soaked ladyfingers while espresso finishes the dessert on top - bringing the two together in every bite. Let it rest Tiramisu gets better with time. Resting it in the fridge allows the chai to fully soak into the ladyfingers and the layers to set, giving you those clean slices. A little extra spice The chai masala in the cream is optional, but it adds an extra layer of warmth if you love bold spice flavors. About Hetal Hetal Vasavada is a cookbook author, recipe developer, and the creative force behind Milk & Cardamom, where she shares her unique take on Indian-inspired desserts and dishes. A former MasterChef contestant, Hetal blends Indian flavors with classic Western baking techniques, creating recipes that are both innovative and approachable. Her cookbooks Milk & Cardamom and Desi Bakes have been praised by The New York Times, Bon Appétit, and Food & Wine. Through her work as a food creator and business consultant, she continues to inspire home cooks to experiment with bold spices and global flavors.
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Chocolate Chai
A cozy chocolate chai recipe made with warming spices and elaichi co.’s Karak Chai Blend. This rich, comforting drink is perfect for Valentine’s Day mornings or slow moments at home.
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Pumpkin Chai Pie
This warm, silky Pumpkin Chai Pie blends classic pumpkin spice with elaichi co.’s signature Karak Chai for a deeper, more aromatic holiday dessert. Perfect for fall, Thanksgiving, and chai lovers looking for a cozy twist on a classic pie.
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