Dona Chai’s brewing process begins with whole spices that are ground fresh for each batch to maximize flavor, depth, and purity. Every cup has notes of each flavor: cinnamon, cardamom, vanilla bean, cloves, black peppercorns, cold-pressed ginger, and organic, loose-leaf black tea. Our slow brewing process creates a powerful balance of flavors. Steeped in small batches, we ensure consistency and quality.

Dona Chai values sustainability. After each batch of chai is brewed, all of our ingredients are composted locally.

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PRODUCTS AND MERCH

COOKING WITH DONA CHAI

RECIPES

  • DONA CHAI GLAZED CURRANT SCONES

    2 ½ C ALL-PURPOSE FLOUR, PLUS MORE FOR WORK SURFACE    |    ¼ C PLUS 1 TABLESPOON SUGAR    |    1 T BAKING POWDER    |    ¾ T SALT    |    ½ C (1 STICK) ICE COLD UNSALTED BUTTER    |    ½ C CURRANTS    |    3/4 C BUTTERMILK    |    1 LARGE EGG YOLK    |    1 ½ T ORANGE ZEST    |    1 ½ C POWDERED SUGAR    |    2 T DONA CHAI

    Preheat oven to 400°F.

    Whisk together Dona Chai, milk, eggs, sugar, and salt in a bowl. Pour into a sheet pan, then add bread and soak, until bread has absorbed liquid.

    Heat 1 ½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat.

    Transfer bread slices to skillet and cook, turning once, until slightly puffed and golden brown. Place on a large baking sheet. Repeat this process until each of the bread slices has been seared, adding 1 ½ tablespoon butter between batches.

    Finish in the oven. Toast should be golden and firm to the touch, about 8 minutes. Serve immediately.

  • DONA CHAI WITH BLOOD ORANGE AND BOURBON

    1 ½ OZ BOURBON    |    1 OZ DONA CHAI    |    1 OZ JUICE FROM BLOOD ORANGE    |    2 DASHES BITTERS

    Combine bourbon, Dona Chai, blood orange juice, and bitters. Pour into a rocks glass with ice. Garnish with blood orange peel.

  • DONA CHAI VANILLA BOURBON AFFOGATO

    1 SCOOP SMALL BATCH BOURBON VANILLA ICE CREAM BY STEVE’S ICE CREAM    |    2 OZ DONA CHAI    |    2 OZ MILK    |    1 DOLLOP ALLSPICE DRAM WHIPPED CREAM    |    OPTIONAL: DASH OF BOURBON    |    1 PINT HEAVY CREAM    |    1 ½ T POWDERED SUGAR    |    ⅓ C ALLSPICE DRAM    |    1 VANILLA BEAN, SPLIT AND SCRAPED

    AFFOGATO

    Steam Dona Chai with milk, then add bourbon (if using). Place one scoop ice cream into a cup & top with Allspice Dram Whipped Cream. Pour chai over ice cream and garnish with turbinado sugar.

    ALLSPICE WHIPPED CREAM

    Whip cream, sugar, and vanilla bean to soft peaks. Add allspice dram and continue to whip to firm peaks.

  • DONA CHAI FRENCH TOAST

    1 C DONA CHAI CONCENTRATE    |    ½ C WHOLE MILK    |    4 LARGE EGGS    |    1 T SUGAR    |    ¼ TEASPOON SALT    |    6 SLICES CHALLAH (1-INCH-THICK)    |    4 ½ T UNSALTED BUTTER    |    MAPLE SYRUP

    Preheat oven to 400°F.

    Whisk together Dona Chai, milk, eggs, sugar, and salt in a bowl. Pour into a sheet pan, then add bread and soak, until bread has absorbed liquid.

    Heat 1 ½ tablespoon butter in a 12-inch nonstick skillet over medium-high heat.

    Transfer bread slices to skillet and cook, turning once, until slightly puffed and golden brown. Place on a large baking sheet. Repeat this process until each of the bread slices has been seared, adding 1 ½ tablespoon butter between batches.

    Finish in the oven. Toast should be golden and firm to the touch, about 8 minutes. Serve immediately.

  • DONA CHAI APPLE BUTTER

    10 MEDIUM APPLES, PEELED AND CHOPPED    |    8 OZ CHAI    |    1 T LEMON JUICE

    Combine apples, chai, sugar, and lemon juice in a large saucepan. Place mixture over medium-high heat, and cook, stirring often, until apples are broken down, about 45 minutes. Mash any large pieces of apple with large wooden spoon to help them break down.

    Reduce heat to medium. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 1.5-2 hours. Remove from the heat, and let stand to cool.

    Yields 1 cup.

  • DONA CHAI PLUM COMPOTE

    1 ½ C CHOPPED PLUMS    |    3 T DONA CHAI    |    1 T SUGAR (OPTIONAL)

    In a small saucepan combine plums, Dona Chai, and sugar (if using). Cook over medium heat, stirring occasionally, until fruit is soft, 10-15 minutes. Transfer to a jar and let cool. Serve with yogurt, ice cream, ricotta and toast, etc.

    Yields 1 cup.

  • DONA CHAI PUMKIN BREAD

    ⅔ C DONA CHAI    |    1 ½ STICKS BUTTER (12 T)    |    3 T MOLASSES    |    2 C SUGAR    |    4 EGGS    |    2 C PUMPKIN PURÉE    |    T BAKING POWDER    |    2 T BAKING SODA    |    1 T SALT    |    3 1/3 ALL PURPOSE FLOUR    |    1 T GROUND CINNAMON

    Preheat oven to 350°F. Butter three 9 x 5 loaf pans.

    Cream the butter, molasses, and sugar with an electric mixer. Beat in eggs, one at a time. Add Dona Chai and pumpkin purée, mix well. In a separate bowl, combine dry ingredients. Slowly incorporate into the pumpkin mixture. Stir well until just combined.

    Pour batter into loaf pans. Bake for 1 hour, or until a toothpick inserted comes out clean. Cool in pans for ten minutes, then turn out onto cooling racks to finish cooling.

  • DONA CHAI MARSHMALLOWS

    3 PACKAGES (1/4-OUNCE EACH) UNFLAVORED GELATIN    |    1 CUP DONA CHAI, DIVIDED    |    1 CUP GRANULATED SUGAR    |    1 CUP LIGHT CORN SYRUP    |    1/8 TEASPOON SALT    |    1 TABLESPOON VANILLA PASTE    |    1/2 CUP POWDERED SUGAR, DIVIDED    |   

    Coat a 9x13 baking dish with nonstick spray.

    In a large bowl, combine gelatin and 1/2 cup Dona Chai. Let soak.

    In a saucepan, combine sugar, corn syrup, salt, and 1/2 cup Dona Chai. Cook over medium heat, stirring, until the sugar dissolves. Increase heat to high and bring to a rapid boil. Boil until 240 degrees. Remove from heat.

    Using mixer on low speed, slowly pour the syrup into the gelatin. Increase the speed to high, and whip until the mixture is fluffy, and has cooled to lukewarm, about 10 minutes. Add vanilla and mix to incorporate.

    Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 6 hours (or overnight) before cutting.

    Use a greased cookie cutter to make heart shapes. Toss with powdered sugar to coat.

  • DONA CHAI PISTACHIO CARDAMOM CUPCAKES WITH CHAI BUTTERCREAM

    1 C CHOPPED PISTACHIOS    |    1 C + 2 T ALL PURPOSE FLOUR    |    2 T GROUND CARDAMOM    |    2 T BAKING POWDER    |    ½ T SALT    |    1 C SUGAR    |    ½ C + 2 T UNSALTED BUTTER    |    ZEST OF 1 LEMON    |    3 LARGE EGGS    |    ½ C SOUR CREAM    |    ½ T VANILLA EXTRACT    |    2 STICKS UNSALTED BUTTER    |    6 C POWDERED SUGAR    |    1/4 C DONA CHAI    |   

    Preheat oven to 350°F. Line a 12-cup muffin pan and a 6-cup muffin pan with greased paper liners.

    For the cupcakes:
    Grind pistachios in a food processor with half the flour, until the mixture is as fine as flour. Sift through a sieve and return any larger chunks to the food process. Grind with the remainder of the flour.

    In a large bowl, mix flour and pistachio mixture with cardamom, baking powder, and salt. Set aside.

    In a mixing bowl, beat sugar, butter and lemon zest until light and fluffy. Add eggs one at a time. Add sour cream and vanilla. Slowly add the flour mixture until just incorporated. Scoop batter into cupcake pan, filling each well ⅔ full.

    Bake for 20-22 minutes or until a toothpick comes out clean. Cool.

    For the buttercream:
    Cream butter until light and fluffy. Add sugar and Dona Chai and beat until desired consistency.

    Frost cupcakes.