Chai tea has become a common offering in the ever-growing cafés, both commercial and third-wave, across Manila. From the almost-staple chai tea latte to more inventive concoctions like the dirty chai or the chai chocolate, drinkers are suckers for the spice-rich drink. We decided to infuse the most standout spice flavors of the chai with another coffee shop ubiquity: the cinnamon bun.
Don’t be daunted by the total time it takes to make this dish—the steps are simple, and the recipe time is mostly a waiting game (and you could easily use that waiting time to catch up on your TV shows). You can pick up chai tea concentrate online from Jacob’s Well or pick some up at SnR. If you have some chai tea bags lying around though, you could also steep that in 3 tbsp. of water for about 8 minutes for a similar result. The final sticky sweet mess is your next chai fix in snack form, and will make you hope that this chai-infused pastry becomes the next café staple.