Last weekend I was baking many different recipes and I found myself with extra condensed milk. I don’t use it often and I really didn’t want to let it sit in the fridge until it would be ready to be thrown out. So I decided to add another recipe to the list. Originally it was a Thai Tea Coffe Cake from the latest issue of Bake from Scratch.
I thought that I would easily find the Thai tea mix that was described as a “popular drink.” My trips to local stores brought me back empty handed. So, thanks to Google, I chose to collect ingredients and make the tea myself: black tea, anise star, cinnamon stick, cardamom, and turmeric. The result was a disaster. Turmeric was the only flavor that came through.
Though, I was still left with the condensed milk. So I made the decision to use the Chai tea I had in the house. In my rush, unfortunately, I didn’t read the recipe throughly, and forgot to make the spiced strudel, creating quite a bland tea cake instead of a spiced coffee one.
I then thought that some spiced icing, with more chai tea, and vanilla chai tea, would do the trick, adding some toasted almonds for texture.
The result was a soft and delicate cake, balanced with subtle hints of chai tea spices and vanilla. It was a truly delicious accompaniment to a hot cup of tea.