Chai Latte Amish Friendship Bread

This recipe for Chai Latte Amish Friendship Bread boasts a spicy, aromatic flavor that’s perfect for any gathering or as a holiday show stopper. These mini cakes are super moist and flavorful, and pair well with a buttercream frosting or vanilla glaze. They freeze beautifully and make a lovely housewarming gift or late-afternoon snack…in other words, any time is a good time for these babies!

This recipe is for cupcakes or mini Bundt cakes, but you can easily convert the recipe to a full-size cake or sheet cake by checking our conversion tables. This recipe is a great way to use your 1 cup of Amish Friendship Bread starter in a delicious and unexpected way.

If you don’t have instant chai latte mix on hand, don’t worry, here are two great substitutions:

• Brew 5 chai tea bags in the ½ cup warm milk from the ingredients for 5-10 minutes (the longer it steeps, the stronger the flavor), OR

• Combine ½ teaspoon each ground ginger, cinnamon, ground cardamom, ground cloves plus ⅛ teaspoon black or white pepper

Chai Latte Amish Friendship Bread

This recipe for Chai Latte Amish Friendship Bread carries that spicy, creamy chai flavor and is perfect for a book club, tea party or bridal shower!

5 from 8 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 2 loaves

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup Amish Friendship Bread Starter
• 3 eggs
• 1 cup oil
• ½ cup milk
• 1 cup brown sugar
• ½ teaspoon vanilla
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 cups flour
• 1 small box vanilla instant pudding (if French vanilla instant pudding is available, use that)
• 4 tablespoons International Cafe Chai Latte Mix
• 1 cup white chocolate baking chips optional

Topping

• Buttercream Frosting

Instructions

 

• Preheat oven to 325° F (165° C).
• In a large mixing bowl, add ingredients as listed, reserving some of the mix for dusting.
• Line cupcake tins with paper cups or grease wells and dust with chai latte mix.
• Pour the batter evenly into cupcake wells.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Top cooled cupcakes with a fluffy mound of buttercream frosting and dust with chai latte mix or nutmeg.
• ENJOY!

Notes

Don’t have any instant chai latte mix on hand? Don’t worry, here are two great substitutions:

• Brew 5 chai tea bags in the ½ cup warm milk from the ingredients for 5-10 minutes (the longer it steeps, the stronger the flavor), OR
• Combine ½ teaspoon each ground ginger, cinnamon, ground cardamom, ground cloves plus ⅛ teaspoon white pepper (black is okay if you don’t have white pepper on hand)

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