Chai Pie Wallah

Sweet - 
INGREDIENTS: Black Pepper, Cardamom, Cinnamon, Clove, Ginger, Coriander
 
🎉 Introducing Chai Pie Wallah by Oak City Spice Blends! 🎉
Ever dreamt of capturing the soulful allure of bustling Indian streets, where every sip and bite tells a story? Your culinary dreams have just been answered!
 
Chai Pie Wallah seamlessly blends the warm embrace of Black Pepper, the exotic charm of Cardamom, the comforting whisper of Cinnamon, the bold depth of Clove, the spicy zing of Ginger, and the earthy allure of Coriander.
 
But why call it Chai Pie Wallah? In the heart of India, a 'wallah' isn't just a vendor; they are an artist, an expert, a maestro of their craft. The 'Chai wallahs' of India brew magic in their pots, captivating passersby with their aromatic potions. With Chai Pie Wallah, we want to hand you that very magic!
 
🍵 For the Tea Lovers: Craft your own enchanting chai tea blend, making every sip a journey through India's bustling bazaars.
 
🥧 For the Dessert Maestros: Elevate pies, puddings, and other delights with a sprinkle of this blend, making every bite an exotic dance of flavors.
Imagine the renown as friends and family rave about your creations! With Chai Pie Wallah, you’re not just adding a spice; you’re weaving a narrative, an experience, a moment to be cherished.
Whether you're brewing a comforting cup on a rainy evening or baking a pie that becomes the talk of the town, Chai Pie Wallah transforms you into the star of your culinary tale. Who knows, maybe with this blend, you could be the next renowned 'wallah' of your neighborhood!
 
🌟 Oak City Spice Blends - Where every blend tells a story. Dive into yours with Chai Pie Wallah! 🌟
 
 
 
Here are a few ideas to inspire you . . . 
Chai-Spiced French Toast with Almonds and Coconut
Ingredients:
Thick slices of bread (brioche or challah work wonderfully): 4
Eggs: 3
Milk: 1 cup
Chai Pie Wallah Blend: 1-1.5 tsp (adjust according to taste)
Almonds: 1/4 cup, thinly sliced
Shredded coconut: 1/4 cup
Sugar: 2 tbsp (can use maple syrup or honey as a substitute)
Butter: 2 tbsp
Optional toppings: fresh berries, whipped cream, maple syrup
Instructions:
In a mixing bowl, whisk together the eggs, milk, Chai Pie Wallah Blend, and sugar until well combined.
Stir in the sliced almonds and shredded coconut.
Heat a skillet or frying pan over medium heat and melt a tablespoon of butter.
Dip each bread slice into the egg mixture, ensuring both sides are well coated and have absorbed some of the liquid. Allow any excess to drip off.
Place the soaked bread slice on the skillet and cook until golden brown, usually about 3-4 minutes on each side.
Add more butter to the skillet as needed for the remaining slices.
Serve the French toast hot. Top with fresh berries, a dollop of whipped cream, a drizzle of maple syrup, or any other desired toppings.
 
Chai-Spiced Sweet Focaccia
Ingredients:
Warm water: 1 1/3 cups
Active dry yeast: 2 1/4 tsp
Granulated sugar: 3 tbsp + 1 tsp (separated)
All-purpose flour: 4 cups
Olive oil: 1/4 cup + 2 tbsp (separated)
Salt: 1 tsp
Chai Pie Wallah Blend: 2-3 tsp (adjust according to taste)
Optional toppings: sliced almonds, raisins, or dried fruit
Instructions:
In a bowl, combine warm water, 1 tsp of sugar, and active dry yeast. Let it sit for about 10 minutes, or until frothy.
In a large mixing bowl, combine the flour, 3 tbsp of sugar, salt, and Chai Pie Wallah Blend.
Make a well in the center and add the yeast mixture and 1/4 cup of olive oil.
Mix until a dough forms. Knead on a floured surface for about 10 minutes, or until the dough is smooth and elastic.
Transfer the dough to a bowl greased with a bit of olive oil, covering it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 400°F (200°C).
Punch down the dough and transfer it to a greased and floured baking sheet. Stretch and shape the dough into a rectangle, pressing with your fingers to create dimples.
Drizzle the remaining 2 tbsp of olive oil over the top and sprinkle with a bit more of the Chai Pie Wallah Blend. Add optional toppings if desired.
Let the dough rest for about 20 minutes, allowing it to puff up slightly.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let it cool on a wire rack.
 
Chai Pie Wallah Kheer (Rice Pudding)
Ingredients:
Basmati rice: 1/2 cup
Milk: 4 cups
Sugar: 3/4 cup
Chai Pie Wallah Blend: 2 tsp
Chopped nuts (almonds, cashews, pistachios): for garnish
Raisins: for garnish
Instructions:
Wash the rice thoroughly and soak for 30 minutes.
In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and add the soaked rice.
Cook on low heat until the rice is soft and the milk has thickened.
Add the sugar and Chai Pie Wallah Blend, stirring continuously.
Once the sugar has dissolved and the mixture is thick, remove from heat.
Garnish with chopped nuts and raisins.
Serve either warm or chilled.
 
Chai Pie Wallah Masala Cookies
Ingredients:
All-purpose flour: 2 cups
Butter: 1 cup, softened
Powdered sugar: 1 cup
Chai Pie Wallah Blend: 1-1.5 tsp
Baking powder: 1/2 tsp
A pinch of salt
Milk: 2-3 tbsp (if needed)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream the butter and powdered sugar until light and fluffy.
Sift in the flour, baking powder, salt, and Chai Pie Wallah Blend.
Mix to form a soft dough. If too dry, add a little milk.
Roll out the dough on a floured surface and cut into desired shapes.
Place on the baking sheet and bake for 12-15 minutes until lightly golden.
Cool on a wire rack.
 
Chai Pie Wallah Carrot Cake Muffins
Ingredients:
All-purpose flour: 2 cups
Baking soda: 1 tsp
Eggs: 3
Sugar: 1 cup
Vegetable oil: 3/4 cup
Chai Pie Wallah Blend: 2 tsp
Grated carrots: 2 cups
Chopped nuts (e.g., walnuts, pecans): 1/2 cup (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the flour and baking soda.
In a separate bowl, beat the eggs, sugar, oil, and Chai Pie Wallah Blend until smooth.
Gradually mix in the flour mixture until just combined.
Fold in the grated carrots and nuts (if using).
Scoop the batter into the muffin liners, filling each about 2/3 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
 
We grind all of them together and package them just before shipping to ensure you get the freshest blend we can create.