1 cup all-purpose flour (or ½ cup all-purpose and ½ cup whole wheat four, for healthier option)
2 tsp baking powder
1 tsp baking soda
¼ cup brown sugar (or coconut sugar)
½ cup butter (or oil if vegan – Soyaben oil, Canola oil or Sunflower oil are good substitutes)
1 cup of The Royal Emperor’s Chai (recipe here)
¼ cup semi-sweet chocolate chips (optional)
Roasted hazelnuts for garnish (optional)
Preheat oven to 180°C (350°F).
In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda and brown sugar).
Please note: if using coconut sugar, the taste may vary.
Swiftly mix in room temperature chai and butter (or oil) to the bowl. Continue to mix in a blender or manually until the batter is fluffy and non-grainy.
Optional: Add semi-sweet chocolate chips to the batter.
Transfer the batter into a non-stick pan and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
Optional: Garnish with roasted hazelnuts (or other nuts of your choice).
Let it cool and enjoy it with an afternoon tea or as a dessert.