CBD Pumpkin Spice Chai Donuts
Ingredients:
- 1/2 Cup Milk
- 3 Pumpkin Spice Chai Bags (you will cut these open)
- 3/4 cup of unbleached all purpose flour (I like King Arthur's Flour)
- 1/3 cup granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1 egg
- 3 tablespoons of vegetable oil
- 3 tablespoons of yogurt or sour cream
- 1 teaspoon of vanilla extract
- 1 cup powdered sugar
- 2 teaspoons of vanilla extract
- Remaining Chai Milk
Instructions:
Instructions
-Preheat the oven to 375ºF. Grease a donut pan with cooking spray.
-Using a mortar and pestil, grind up pumpkin spice chai tea.
-In a small sauce pan, heat milk until it's steamy, not boiling. Add in ground up chai and allow to steep for 5 to 10 minutes. Keep milk on a medium low and stir frequently to prevent milk from burning. Once fully infused, strain out loose tea leaves and set milk in a separate bowl
-In a separate bowl, whisk together flour, sugar and baking powder and spices.
-Add egg, vegetable oil, and 3 table spoons of your infused milk, yogurt or sour cream and vanilla extract. Refrigerate remaining chai milk. Stir the batter until fully incorporated.
-Pipe donuts into a pan. You can use either a pastry bag or a ziplock bag. If you don't have either, you can spoon the batter evenly into the pan.
-Bake donuts for 10-12 minutes, until they are lightly brown and the a springy like appearance. Remove from oven and allow to cool for 5 minutes before removing them from the pan. Once they are slightly cooled, remove donuts from pan and place on a wire rack to cool completely.
-Once donuts have cooled, it's time to prepare your glaze!
-In a small bowl, combine powdered sugar, vanilla extract and remaining milk. Add the milk in slowly to make sure to fully incorporate the sugar so it's not clumpy. If it gets to runny, just add more powdered sugar.
-Dip the donut in on one side and return to the rack to cool! Sprinkle some cinnamon on if you want.
-Allow the glaze to set and serve!
CBD Pumpkin Spice Chai Donuts
Autumn is here, and you know what that means: it’s pumpkin spice season! And don’t listen to the haters when they say Pumpkin Spice is basic. Just because it’s universally loved, doesn’t mean it isn’t good. Let’s embrace the things that we enjoy in these uncertain times, and do something a little different: CBD Pumpkin Spice Chai Donuts!
Donuts are the perfect year-round food. Despite not being super common to make at home, they’re actually pretty easy to whip up. If you’re hankering for even more pumpkin spice goodness, don’t forget our last recipe on CBD Pumpkin Spice Chai + Golden Milk Latte “Warm Up”.
Please note, this recipe is not written as vegan, but all ingredients can be subbed with milk alternatives and vegan options!
Pumpkin Spice Chai Donuts
- 1/2 Cup Milk
- 3 Pumpkin Spice Chai Bags (you will cut these open)
- 3/4 cup of unbleached all purpose flour (I like King Arthur’s Flour)
- 1/3 cup granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1 egg
- 3 tablespoons of vegetable oil
- 3 tablespoons of yogurt or sour cream
- 1 teaspoon of vanilla extract
Pumpkin Spice Chai Glaze
- 1 cup powdered sugar
- 2 teaspoons of vanilla extract
- Remaining Chai Milk
Instructions
- Preheat the oven to 375ºF. Grease a donut pan with cooking spray.
- Using a mortar and pestle, grind up pumpkin spice chai tea.
- In a small sauce pan, heat milk until it’s steamy, not boiling. Add in ground up chai and allow to steep for 5 to 10 minutes. Keep milk on a medium low and stir frequently to prevent milk from burning. Once fully infused, strain out loose tea leaves and set milk in a separate bowl
- In a separate bowl, whisk together flour, sugar and baking powder and spices.
- Add egg, vegetable oil, and 3 table spoons of your infused milk, yogurt or sour cream and vanilla extract. Refrigerate remaining chai milk. Stir the batter until fully incorporated.
- Pipe donuts into a pan. You can use either a pastry bag or a ziplock bag. If you don’t have either, you can spoon the batter evenly into the pan.
- Bake donuts for 10-12 minutes, until they are lightly brown and the a springy like appearance. Remove from oven and allow to cool for 5 minutes before removing them from the pan. Once they are slightly cooled, remove donuts from pan and place on a wire rack to cool completely.
- Once donuts have cooled, it’s time to prepare your glaze!
- In a small bowl, combine powdered sugar, vanilla extract and remaining milk. Add the milk in slowly to make sure to fully incorporate the sugar so it’s not clumpy. If it gets to runny, just add more powdered sugar.
- Dip the donut in on one side and return to the rack to cool! Sprinkle some cinnamon on if you want. Allow the glaze to set and serve!
Jesse Richardson is a brother and co-founder of The Brothers Apothecary. Jesse studied Political Science at the University of California, Los Angeles and Medicinal Plants & Ethnobotanical Research at Cornell University. He is an avid student of nature and is always working on something new at The Apothecary!
One thought on “CBD Pumpkin Spice Chai Donuts”
awesome ! Thanks for sharing. I appreciate.