Masala Chai Tres Leches Recipe
Introduction
Masala Chai Tres Leches is a delightful fusion of the beloved Latin American milk-soaked cake and the warm, spicy flavors of Indian chai. This unique dessert is moist, fragrant, and creamy, perfect for impressing guests or indulging in a cozy treat.
Ingredients
- 1 tablespoon green cardamom powder
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground dried ginger
- 1 teaspoon ground cloves
- 4-5 black peppercorns, finely ground
- 1 cup (245g) whole milk plain yogurt (not too sour, Greek yogurt preferred), at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cup (195g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons chai masala (see spice mix above)
- 4-5 orange pekoe black tea bags
- 12 oz evaporated milk
- 1/2 cup condensed milk (adjust to taste)
- 1 cup heavy cream
- 1/2 teaspoon chai masala (for milk mixture)
- 1 1/2 cup heavy cream, super cold (for whipped cream)
- 2-3 tablespoons dulce de leche (or powdered sugar)
Instructions
- Step 1: Combine the green cardamom, cinnamon, dried ginger, cloves, and finely ground black peppercorns in a bowl. Mix well to prepare your chai masala spice blend.
- Step 2: Warm the evaporated milk in a pot. Add the tea bags and let them steep for 10-12 minutes. Remove the tea bags, squeezing gently to extract all the flavor. Discard the bags.
- Step 3: In a large jug or measuring cup, mix the tea-infused evaporated milk with condensed milk, heavy cream, and 1 teaspoon of chai masala. Stir well and set aside, reserving 3/4 to 1 cup for serving.
- Step 4: Preheat your oven to 350°F (180°C). Lightly brush an 8-inch square baking pan with 1 tablespoon of oil.
- Step 5: In a large bowl, whisk together the yogurt, sugar, and vegetable oil for 2-3 minutes until smooth and sugar is dissolved. Stir in 1 1/2 to 2 teaspoons of chai masala.
- Step 6: Sift the flour, baking soda, and baking powder over the wet ingredients in two parts. Gently fold each addition with a spatula until just incorporated to keep the batter light.
- Step 7: Pour the batter into the prepared pan and smooth the top. Bake in the center rack for 28-32 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool for about 30 minutes.
- Step 8: Using a fork or the back of a wooden spoon, poke holes all over the cooled cake. Pour all but 1 cup of the chai milk mixture evenly over the cake. Cover with cling wrap and refrigerate for at least 4 hours or preferably overnight.
- Step 9: To make the whipped cream, beat the super cold heavy cream in a chilled bowl for 4-5 minutes until soft peaks form. Add dulce de leche or powdered sugar and beat until medium peaks, making it spreadable.
- Step 10: Remove the soaked cake from the fridge. Spread a generous layer of the dulce de leche whipped cream evenly over the top. Decorate with pistachios, rose petals, edible gold, or your favorite toppings.
- Step 11: Serve slices with the reserved chai milk mixture. Store any leftovers refrigerated.
Tips & Variations
- For a stronger chai flavor, increase the chai masala slightly or use fresh spices for the blend.
- Substitute coconut milk for heavy cream in the milk mixture for a dairy-free twist.
- Top with toasted nuts like almonds or cashews for added crunch and texture.
- If you don’t have dulce de leche, sweetened whipped cream with powdered sugar works just as well.
Storage
Store the cake covered in the refrigerator for up to 3 days. The cake stays moist and flavorful as it soaks longer. Serve chilled for best texture. Leftover whipped cream can be kept in an airtight container in the fridge for 1 day and briefly re-whipped before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chai masala ahead of time?
Yes, the chai masala spice mix can be made in advance and stored in an airtight container for several weeks. Freshly ground spices will always yield the best flavor.
What if I don’t have evaporated milk?
You can substitute regular whole milk combined with a bit of cream, but evaporated milk adds a richer texture essential to a classic tres leches cake.
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Masala Chai Tres Leches Recipe
- Total Time: 4 hours 52 minutes (including chilling time)
- Yield: 8 servings 1x
Description
Masala Chai Tres Leches is a delightful fusion dessert combining traditional Indian chai spices with the classic Mexican tres leches cake. This cake features a moist, spiced yogurt-based sponge soaked in a chai-infused three-milk mixture and topped with dulce de leche whipped cream, creating a rich and aromatic treat perfect for any occasion.
Ingredients
Scale
Spice Mix (Chai Masala)
- 1 tablespoon green cardamom powder
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground dried ginger
- 1 teaspoon ground cloves
- 4–5 black peppercorns, fine ground
For the Cake Batter
- 1 cup (245g) whole milk plain yogurt (Greek yogurt, at room temperature, not too sour)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cup (195g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoon chai masala (from above recipe)
Chai-Infused Tres Leches Mixture
- 4–5 orange pekoe black tea bags
- 12 oz evaporated milk
- 1/2 cup condensed milk (adjust to taste)
- 1 cup heavy cream
- 1/2 teaspoon chai masala (from above)
Dulce de Leche Whipped Cream Topping
- 1.5 cup heavy cream, super cold
- 2–3 tablespoons dulce de leche (or powdered sugar)
- Optional decorations: slivered pistachios, rose petals, edible gold
Instructions
- Grind the Chai Masala: Combine green cardamom powder, ground cinnamon, dried ginger, ground cloves, and finely ground black peppercorns in a bowl and mix well to create the chai masala spice blend.
- Make the Chai Infused 3 Milk Mixture: Warm evaporated milk and steep 4-5 black tea bags in it for 10-12 minutes to infuse flavor. Remove and squeeze the tea bags to extract maximum milk. Mix this infused milk with condensed milk, heavy cream, and 1 teaspoon chai masala. Reserve 3/4 to 1 cup of this mixture for serving later.
- Bake the Sponge Cake: Preheat oven to 350°F (180°C) and grease an 8-inch square pan with 1 tablespoon oil. In a large bowl, whisk together yogurt, sugar, and oil until smooth and sugar is dissolved. Stir in 1.5 to 2 teaspoons chai masala. Sift flour, baking soda, and baking powder over the wet ingredients in two batches, folding gently after each. Pour batter into the prepared pan and smooth the top. Bake on middle rack for 28-32 minutes or until a skewer comes out clean. Cool cake for 30 minutes.
- Soak the Cake: Poke holes all over the cooled cake using a fork or the back of a wooden spoon. Pour the chai-infused milk mixture over the cake, reserving 1 cup for serving. Cover with cling wrap and refrigerate for at least 4 hours or overnight to absorb flavors.
- Prepare Dulce de Leche Whipped Cream: In a large chilled bowl, beat 1.5 cups heavy cream for 4-5 minutes until soft peaks form. Add dulce de leche or powdered sugar and continue beating until medium peaks form and cream is spreadable.
- Assemble the Cake: Remove the soaked cake from refrigerator, spread a generous layer of dulce de leche whipped cream evenly on top, and decorate with slivered pistachios, rose petals, or edible gold as desired. Serve slices with reserved milk mixture. Store leftovers refrigerated.
Notes
- Use Greek yogurt for best texture but avoid overly sour yogurt.
- Adjust condensed milk quantity in milk mixture to suit desired sweetness.
- Infuse the evaporated milk with tea bags properly to maximize chai flavor.
- Refrigerate the soaked cake overnight for the best soak and flavor development.
- Decorate with edible garnishes to enhance presentation and flavor.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Indian-Mexican)
Keywords: masala chai tres leches, chai cake, tres leches cake, Indian spices cake, chai masala dessert, spiced milk cake
