David Rio Chai Banana Bread 
David Rio Chai Banana Bread
It's become our tradition, David Rio's Chai Banana Bread. Every holiday season, the David Rio staff gets together to bake chai bread for some of its customers, and every year, the bread gets tastier and more fun! It makes gift giving delicious, so try this version or add your favorite additions like dried fruits and nuts to make it your own.
David Rio Chai Banana Bread
1-3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
1/2 cup David Rio chai powder, such as Power Chai® or Tiger Spice Chai®
1/4 cup milk
2 bananas, peeled and mashed
Optional: 1/2 cup nuts and/or 1 cup of chocolate chips


Preheat oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

In a medium bowl, sift together flour, baking powder, and baking soda. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, chai powder, and milk, and mix thoroughly. Add mashed bananas and mix until incorporated. Add in flour mixture, mixing just until flour disappears. If using, stir in nuts or chocolate chips.

Pour batter into prepared pan. Bake for 30 to 45 minutes until a toothpick inserted into center of the loaf comes out clean. Let the chai bread cool in pan for 10 minutes before removing from pan. Cool completely before slicing.

Makes 1 loaf.

Toucan Mango Chai Cookies <br>with White Chocolate Chips
Toucan Mango Chai Cookies
with White Chocolate Chips
Just when you need a sweet treat, try these cookies made with Toucan Mango chai and white chocolate chips. Who can go wrong with that?
Toucan Mango Chai Cookies <br>with White Chocolate Chips
1-1/2 cup flour
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 cup Toucan Mango chai
1 egg
1 cup white chocolate chips


Preheat oven to 350 degrees F.

In a medium bowl, sift together flour and baking soda. Set aside.

In a large bowl, cream together butter, sugar, and chai until well combined. Add the egg and mix thoroughly. Slowly add in flour mixture about 1/2 cup at a time, mixing until well combined after each addition. Stir in the white chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake cookies for 10-12 minutes until gently browned. Let cool and enjoy!

Makes about 1-1/2 to 2 dozen cookies.

Giraffe Decaf Cutie Cupcakes
Giraffe Decaf Cutie Cupcakes
Explore a new side of David Rio chai. Simply, this is the best of both cupcakes and chai. We figure, who needs a cutie pie when you can share decadently cute and delicious Giraffe Decaf chai cupcakes at the next party, at the office, or with friends and family.
Giraffe Decaf Cutie Cupcakes
For the cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 tablespoons David Rio Giraffe Decaf chai
1-1/4 cup all-purpose flour, sifted
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar

For the buttercream frosting:
1 cup (2 sticks) butter, softened
1 teaspoons vanilla extract
2 tablespoons Giraffe Decaf chai
1-3/4 cup powdered sugar, sifted


For the cake:
Preheat oven to 325 degrees F. Line muffin tin with cupcake liners.

In a large bowl or stand mixer, cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in Giraffe Decaf chai. While mixing slowly, add half of the flour. Then add all the milk and follow with the rest of the flour. Take care not to overmix.

In a small bowl, mix baking soda and vinegar together, and immediately mix into the batter.

Spoon batter into prepared cupcake liners until 3/4 full. Bake 15-20 minutes or until a toothpick comes out clean. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely before frosting.

For the buttercream:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and chai. Carefully beat in the powdered sugar about 1/2 cup at a time. Pipe onto cooled cupcakes with your favorite frosting tip.

Makes about 1 dozen cupcakes.

Chai Bread Pudding w/Raisins
Chai Bread Pudding w/Raisins
Traditionally, bread pudding has been an age-old creation for not wasting bread. We think this is a great tradition, so we’ve created David Rio’s very own version of bread pudding made with Tiger Spice Chai®.
Chai Bread Pudding w/Raisins
1 cup raisins
1/4 cup dark rum (recommended: Myers's)
1 cup Tiger Spice Chai®, or your favorite David Rio chai flavor
1/4 cup hot water
5 eggs
4 cup milk
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 loaf leftover French or Italian bread, torn into 1-inch pieces


Combine raisins and rum in a small bowl and soak for 1 to 2 hours. Drain raisins and reserve soaking liquid.

In a small bowl, dissolve chai into hot water to make a chai concentrate.

In a large bowl, beat eggs. Add milk, melted butter, vanilla, chai concentrate, sugar, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid and mix to combine.

Place bread pieces in a 9" x 12" baking dish. Distribute the drained raisins evenly over bread, and then pour in the milk mixture. Let sit until bread has soaked up all of the liquid for about 15 minutes in the refrigerator.

Preheat oven to 350 degrees F.

Place baking dish in a larger pan and add hot water about halfway up the sides of the baking dish. Bake for 45 minutes - 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.

Makes 12 servings.

Maple Moose Shortbread Cookies
Maple Moose Shortbread Cookies
Maple Moose Shortbread Cookies
1 cup (150 g) flour
1/3 cup (45 g) powdered sugar
1/2 teaspoons salt
1/2 cup Maple Moose Chai (or any other flavor David Rio Chai)
1/2 cup (1 stick or 113 g) butter, chilled


In a large bowl, combine flour, powdered sugar, salt, and chai.

Cut butter into 1/4 inch pieces. With a pastry blender or your hands, rub butter into dry ingredients until mixture resembles fine crumbs. Try to keep dough as cool as possible. This can also be done in a food processor.

Form dough into a ball and roll out to about 1/3 inch thickness. Chill in the refrigerator for about 1 hour.

Preheat oven to 310 degrees F.

Take dough out of the fridge. Cut into rectangles and place onto a baking sheet. Pierce with a toothpick or fork to decorate the top. Bake for 20 to 25 minutes, or until the edges begin to brown. Transfer to rack to cool completely.

Makes about 1 dozen cookies.

Marble Chai Cake with Maple Moose Chai
Marble Chai Cake with Maple Moose Chai
Every year, David Rio staff gather to bake tasty treats for its valued partners around the world. This year, we created a Marble Chai Cake that incorporates a swirl of Maple Moose Chai. Check out this recipe and celebrate the holidays with a slice of your own.
Marble Chai Cake with Maple Moose Chai
1/4 cup (60 ml) milk
1 cup Maple Moose Chai (or any other flavor David Rio Chai)
1-1/2 cups (195 g) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113g) unsalted butter, room temperature
3/4 cup plus 2 tablespoons (170 grams) granulated sugar
2 large eggs
1/2 cup (120 ml) buttermilk


Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center of the oven. Butter and lightly flour one 9 x 5 x 3 inch loaf pan, or three mini loaf pans. Line the bottom of the pan with parchment paper.

Heat up milk and stir in chai powder until completely incorporated. Set aside.

In a small bowl, whisk the flour with the baking powder and salt. Set aside.

Using a stand mixer or a hand mixer and a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time and beat until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture and buttermilk, mixing until just incorporated after each addition.

Separate half of the batter into a separate bowl. Add the chai mixture to the remaining half of the batter and fold in until well combined.

Place spoonfuls of the two batters into the prepared loaf pan(s), alternating between the plain and chai flavored batters. Run a wooden skewer or knife through to swirl the two batters. Take care not to over mix or you won't get that wonderful marble effect. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

Makes 1 regular loaf or 3 mini loaves.

Toucan Mango Cheesecake
Toucan Mango Cheesecake
Toucan Mango Chai gives this delightful masterpiece a light and fluffy texture with hints of subtle mango and spices. Top with sliced mangos and bring your tropical creation to life.
Toucan Mango Cheesecake
For crust:
4 ounces (100 g) graham crackers
2-1/2 tablespoons butter, melted

For filling:
3 tablespoons water
1 packet (2-1/2 teaspoons) gelatin
1 package (8 ounces) cream cheese, softened
1 cup sour cream or Greek yogurt
6 tablespoons Toucan Mango Chai
5 tablespoons sugar
2 tablespoons lemon juice
1 cup heavy cream

For topping:
4-1/2 tablespoons white wine
4-1/2 tablespoons water
2 teaspoons lemon juice
2 tablespoons sugar
1/2 packet (1-1/4 teaspoons) gelatin
1 large mango

Special equipment:
7-inch diameter springform pan


For the crust:
Place graham crackers into a re-sealable zipper bag and crush completely into crumbs. Add melted butter and mix well. Place crumbs into springform pan and with your hands, spread and pat the crumbs evenly over the bottom. Place in the refrigerator to chill while you make the filling.

For the filling:
Place water in a small saucepan and sprinkle gelatin over it. Let sit for about 5 minutes, then heat pan to dissolve the gelatin completely, stirring occasionally.

In a medium bowl, mix softened cream cheese, sour cream (or Greek yogurt), chai, and sugar. Use a double boiler on low heat to warm and combine the ingredients until sugar and chai are completely dissolved. Gradually add the gelatin mixture and mix until well blended. Add lemon juice and mix well.

Pour the cheesecake mixture into prepared pan. Gently tap pan on counter to even out the surface. Place in the refrigerator until set, about 3 to 4 hours.

For the topping:
Combine white wine, water, lemon juice, sugar, and gelatin in small saucepan and heat on medium until gelatin is dissolved. Set aside to cool slightly.

Peel and slice the mango. Remove cheesecake from refrigerator. Place sliced mangos on surface of cheesecake in a decorative pattern. Pour gelatin glaze over the mango slices. Return to refrigerator for 45 minutes or until topping is completely set.

To serve, warm sides of the springform pan with a warm towel. Carefully remove cheesecake from pan and serve.

Makes one 7-inch cheesecake.

Grandma Pam's Chai Cookies
Grandma Pam's Chai Cookies
Pam Lowe, mother of Scott, the President of David Rio, baked these yummy chai cookies. They were so delicious that we asked her to share the recipe, which will delight anyone who loves chai and baking alike!
Grandma Pam's Chai Cookies
1 cup granulated sugar, plus additional for rolling
3/4 cup butter, room temperature
1 egg
2 tablespoons baking soda
1/2 cup molasses
2 1/4 cup all purpose flour
1/2 cup Tiger Spice Chai® (or any other flavor David Rio Chai)


In a bowl, cream together sugar and butter until smooth. Add the remaining ingredients and mix until blended. Chill mixture in the refrigerator, covered, for 1 hour.

Preheat oven to 350 degrees.

Take mixture out of the refrigerator and form into 1-inch balls. Roll each ball in sugar and place onto an ungreased baking sheet. Bake for 8 to 10 minutes.

Makes approximately 50 cookies.

Cub Chai Tiramisu
Cub Chai Tiramisu
This twist on a classic Italian dessert uses our Cub Chai Original instead of coffee for spiced chai-infused deliciousness.
Cub Chai Tiramisu
1/2 cup sugar
4 large egg yolks
1 pound (2-1/2 cups) mascarpone
1 cup heavy cream, chilled
2 cups Cub Chai Original
36 Italian ladyfingers
Unsweetened cocoa powder for dusting


Combine sugar and egg yolks in the top of a double boiler over low heat. Beat using a whisk or handheld electric mixer for about 5 minutes until it triples in volume. Remove bowl from heat. Beat in mascarpone until just combined. Set aside to cool.

In a large bowl, whip cream until it forms stiff peaks. Gently fold mascarpone mixture into whipped cream until combined.

Dip half of the ladyfingers into chai and line the bottom of a 9 x 13 inch baking dish in a single layer. Spread half of mascarpone filling on top of the ladyfingers. Dip remaining ladyfingers in chai and arrange over filling in pan. Spread remaining mascarpone filling into pan. Cover and chill in the refrigerator for at least 6 hours. Dust with cocoa powder and serve.

Makes 8 servings.

White Shark Chai™ Panna Cotta
White Shark Chai™ Panna Cotta
Our version of the Italian dessert, Panna Cotta, incorporating our newest hero, White Shark Chai™. Our Chai Panna Cotta is creamy, smooth, and refreshing, and can be made versatile by adding rum, coffee, vanilla, and any of our other chai flavors to the recipe.
White Shark Chai™ Panna Cotta
1 packet (2-1/2 teaspoons, 7g) gelatin
3 tablespoons water
1-1/2 cups + 1 cup whole milk
1/2 cup White Shark Chai™
OPTIONAL: 2 tablespoons rum


In a small bowl, sprinkle gelatin over the water. Set aside.

In a saucepan, heat 1-1/2 cups of milk to almost boiling. Turn off heat and stir in chai until incorporated. Stir in the gelatin mixture until completely dissolved. Add the remaining 1 cup of milk and mix. If using, stir in rum.

Set saucepan into an ice bath, being careful not to get any water into the milk mixture. Stir until mixture thickens and the chai spices remain suspended instead of sinking to the bottom. Pour into serving cups and chill in refrigerator until set.

Makes 4 - 5 servings.

Tiger-Spiced Morning Buns with Apples and Pears
Tiger-Spiced Morning Buns with Apples and Pears
This recipe for Tiger Spice Chai® infused morning buns is the ideal treat for this Fall season! Whether you have it as a morning meal or afternoon snack, it’s destined to surprise and delight your day.
Tiger-Spiced Morning Buns with Apples and Pears
1 envelope (about 2-1/4 teaspoons or 1/4 ounce) active dry yeast
1 cup (240 ml) whole milk, warmed, plus 1/4 cup (120 ml) cold milk
1 teaspoon plus 1/2 cup (60 ml) honey
4 large eggs, plus 1 large egg yolk
2 teaspoons finely grated orange zest (optional)
2 teaspoons vanilla extract
4-3/4 cups (570 g) (or more) all-purpose flour, divided
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1-1/2 teaspoon kosher salt
1 cup (225 g) unsalted butter, cut into pieces, room temperature

1/2 cup (115 g) unsalted butter
3 tablespoons honey
3 tablespoons brown sugar
1 cup (240 ml) Tiger Spice Chai®
3 tablespoons fresh grated ginger
1 tablespoons ground cardamom
1 tablespoons vanilla extract
2 apples, diced (If use Fuji which are a bit sweeter so use less brown sugar in the filling)
2 pears, diced (D’Anjou recommended)

Ginger Glaze (optional):
2 cups powdered sugar
1 to 2 tablespoons ginger juice (strained from fresh grated ginger)


For dough:
Whisk yeast, 1 cup (240 ml) warm milk, and 1 teaspoon honey in the bowl of an electric mixer fitted with dough hook attachment to combine, then let sit until foamy, about 5 minutes. Add remaining 1/4 cup (60 ml) chilled milk, 1/4 cup honey (60 ml), eggs, egg yolk, orange zest if using, and vanilla extract to the mixer, and beat to combine.

In a separate bowl, whisk the dry ingredients together to combine. With the mixer on low, slowly incorporate the dry ingredients into the wet until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8 to 10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add flour a tablespoonful at a time until dough is just tacky). Cover the bowl loosely and place in a warm spot for 40 minutes to 1 hour until doubled in volume.

Punch dough down and return the bowl to the mixer. With the mixer set to medium-low, add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.

Filling and assembly:
Melt butter. Mix in remaining ingredients except for the apples and pears. Set aside.

Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16" x 12" (40 x 30 cm) rectangle. Spread half of the butter mixture evenly over the dough. Scatter half the diced apples and pears over the butter mixture.

Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes. Repeat process with second half of dough.

Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°F (180°C).

Trim chilled dough logs about 1/2 inch from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), about 25 to 35 minutes.

Bake buns, rotating pans once left to right and front to back, until golden brown all over, about 20 to 25 minutes. If desired, brush with honey immediately after removing buns from oven for extra shine.

For glaze:
Place powdered sugar in a medium bowl. Starting with 1 tablespoon, slowly mix in ginger juice, adding more juice until the glaze has the consistency of toothpaste. While buns are cool enough to touch but still warm, spread desired amount of glaze onto each bun, which should melt slightly and run down the sides.

Makes 24 buns.