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Salted Chai Donuts with Spiced Coconut Cream Drizzle

The colder months always call for something warm and cozy and that’s exactly what these Salted Chai Donuts with Spiced Coconut Cream Drizzle offer. The sweet spices of green cardamom, fennel, and ginger bring together a welcoming hug of snuggly sweetness to your tastebuds. This recipe is so quick and easy to make and is great for a quick snack with come Bru coffee or a holiday gift for friends and family.

If you decide to make this tag me @thefoodiecutie on InstagramFacebook, or Twitter or comment below with how this turns out for you 🙂



  • AP Flour, 2 cups
  • Baking Powder, 2 tsp
  • Sugar, 1 cup
  • Jaggery, 1/2 cup
  • Salt, 1/4 tsp
  • Egg, 1, beaten
  • Milk, 1 cup, warmed
  • Instant Black Tea Powder, 1 tsp
  • Butter, 2 tbsp, melted
  • Vanilla Extract, 2 tsp

Spice Blend

  • Green Cardamom Pods, 10, ground
  • Fennel Seeds, 1 tsp ground
  • Cloves, 4, ground
  • Cinnamon, 1 tsp
  • Ginger Powder, 2 tsp

Spiced Coconut Cream Drizzle

  • Coconut Oil, 2 tbsp melted
  • Vanilla Extract, 1 tsp
  • Milk, 3 tbsp
  • Powdered Sugar, 1 1/2 cups
  • Green Cardamom Pods, 3, ground
  • Ginger Powder, 1 tsp
  • Salt, 1/2 tsp
  • Cream Cheese, 2 tbsp


Dry ingredients. In a large bowl, mix together the flour, baking powder, sugar, jaggery, salt and the spice blend.

Wet ingredients. Beat the egg and set aside. Warm up the milk and add in the instant black tea. Add the butter to the warm tea milk and let it melt. Once melted, add the beaten egg, tea milk mixture, and vanilla extract to the bowl of dry ingredients. Mix together really well and let sit for about 5-10 minutes. (Letting the batter rest helps all the ingredients come together and makes for a fluffier baked donut).

Let’s bake! Heat the oven to 350 degrees. In a donut pan, spoon in the donut batter so that it’s a little less than 3/4th full (these rise so you don’t want to fill the spaces too high). Bake for about 12-14 minutes.


The drizzle. While the donuts bake, get a small mixing bowl and add in all of the ingredients for the spiced coconut cream. Mix together really well. The consistency should be slightly loose so that it’s easy to drizzle over the donuts. If the cream is too thick splash in some more milk.

Assemble. Once the donuts are baked, flip them on to a wire rack to cool. Once cool, take a spoon and drizzle the frosting over the donuts (vertically) so that it forms a stripe pattern. (You can also dip the top of the donut in the cream). Done!

Comments: 4

  • reply
    November 28, 2018

    where does the spice blend go? in with the dry ingredients?

  • reply


    September 27, 2019

    Hi! Saw your website through George’s profile and everything looks great! Congrats on starting this up:) Do u grind the green cardamom whole or just the inside “black dots” and not the outer skin? Lack of a better word to cal that…!

    • reply
      October 1, 2019

      Hey Divya! I grind just the cardamom seeds, however, the cardamom shell is totally edible. You can grind it whole in a spice grinder until it’s fine 🙂

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