I absolutely love a good chai latte. When I worked at Dunkin’ Donuts over the summer, I was so in love with their Vanilla Chai.. that is, until I actually looked at the ingredients and saw that there was hydrogenated coconut oil in it. So then I began making my own at home. I should actually post that at some point.. but anyway. I love the spicy sweetness of a chai. It’s such a good flavor for in desserts (like vanilla chai cupcakes). My sister makes chai spice cut out cookies every year, and they’re heavenly. I just love it all. When I came upon chai waffles on Ezra Poundcake, I knew I had to make a healthified version.
Made with white whole wheat flour, flax and a bit of wheat bran, these waffles have more fiber and good fats than your standard waffle. Steeping the chai tea bags into the milk adds a lovely chai flavor, and adding a bit of cardamom really gives it that extra boost. I got whole green cardamom pods from the Indian section of my grocery store (SO much cheaper), and this was my first time using it. I ground as much as I needed in my coffee grinder to make sure the rest of it stays fresher longer. I never realized how fragrant cardamom is! My kitchen is going to smell like it for days, I’m sure.
Drizzled with a bit of maple syrup or honey, these waffles are so so good. For the chai tea bags that you steep in the milk, I especially like Bigelow Vanilla Chai Tea.
I would recommend serving these with a chai latte or just some milky chai tea, but that’d probably be overkill.. or would it? I love the chai latte mix from Trader Joe’s (I had my first Trader Joe’s experience over Christmas break; there’s one near my sister’s apartment. LOVE!), if you’re feeling like a chai latte. 😉
Chai Waffles
serves 4 (≈8 waffles)
2 cups milk
3 chai tea bags
1 3/4 cup white whole wheat flour
1/4 cup ground flax
1/4 cup wheat bran
3 1/2 t truvia (or 2 T honey or sugar)
2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1/2 t cardamom
2 t vanilla
2 eggs
2 T oil (I’m thinking coconut oil would be awesome in this)
Warm the milk 2 minutes in the microwave (or in a medium saucepan on the stove until just warm). Place the chai tea bags into the milk and allow to steep for about 10 minutes.
Preheat the oven to 200ºF, and place a sturdy plate or baking sheet inside to keep waffles warm while the rest are being made.
In a medium bowl, mix together all of the dry ingredients. Whisk in the eggs, vanilla, oil and chai milk.
Pour batter (I use a scant 1/2 cup) into preheated waffle iron and cook until golden brown (according to your waffle iron’s instructions). Place in the oven to keep warm, and repeat with the remaining batter. Serve warm with butter (if you like) and drizzled with maple syrup or honey.