Date Nut Chai Bread

It’s time to sit down for a cup of tea. My life has felt so out of sorts lately. Maybe it’s Manservant’s office that is now empty because of the flood, and maybe it’s the folly that still isn’t done-though it is getting close-( I can’t wait for the REVEAL); maybe it’s the stress of Manservant’s job that is wearing on me-in any case, I truly do need to take a break and have some chai-tea, that is. Did you know that chai is just another word for tea? Well, now you know. Recently I had the pleasure of visiting Bhakti, the creator of original fresh chai. Sustainably sourced, craft brewed, this stuff is full of ginger and other good karma.

Founded by Brook Eddy, a real Bad Ass woman, in 2006, Brook’s journey began with a trip to India in 2002. Brook travelled to Northern India to study the principles of Bhakti which translates to devotion through social action. It’s there she encountered masala chai and fell in love with the spicy aromatic drink. When welcomed into someone’s home in India, one is often offered tea. Each home has their own version of the spicy sweet tea we call chai-which to them is still just tea!

After leaving India Brook realized how much she missed her beloved chai and started brewing  up batches to give to her friends and family. Things quickly take off from there and Brook soon found herself selling mason jars of chai to local cafes and coffee shops. From there it is is only up for Brook, and finally in 2007 she was able to start devoting a percentage of profits to local nonprofits focusing on women, girls and the environment.

Bhakti presses 288,000 lbs of fresh ginger each year and so when I say spicy, I mean it! Brook not only sells concentrated chai concentrate with fresh pressed ginger, which is fair trade, non GMO and vegan, she also has launched a line of sparkling teas with flavors like mango lime matcha and mint mate. Loved these and they are also perfect mixers spiked with your favorite spirit.

In 2015 Brook launched  GITA – “Give, Inspire, Take Action- gitagiving.org, a social giving platform to share her inspiring projects with fans around the world. Bhakti chai is also a certified B corp, that use the power of business as a source for good. If you are a lover of chai-which I am quickly becoming, you can even become a Bakhti ambassador. The qualities they look for are also the qualities they have in their tea. Sweet, Spicy, Strong, Fresh, Healthy, Inspiring. Come to think of it-these also describe Brook quite well.

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Date Nut Chai Bread

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• Author: Abbe Odenwalder
• Prep Time: 40 Minutes
• Cook Time: 45 Minutes
• Total Time: *5 Minutes
• Yield: About 12 Slices 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

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Description

This date nut chai bread, studded with walnuts, dates and dark chocolate is also full of the intoxicating flavors of gingery chai. Consider yourself enlightened by this chai bread. Perfect served with your favorite cup of chai!

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Ingredients

Units USM Scale 1x2x3x

• 1 c coarsely chopped, pitted dates
• 3/4 c chopped walnuts
• 1 1/2 t baking soda
• 1 t salt
• 3 T melted butter
• 1/4 c milk (warmed)
• 1/2 c chai concentrate from Bhakti (heated with milk, until simmering)
• 2 eggs
• 1 T vanilla
• 1/3 c brown sugar
• 2/3 c sugar
• 1 1/2 c unbleached flour
• 3/4 c dark chocolate chips

Chai Glaze

• 1 c powdered sugar
• 1 T melted butter
• 2 T chai concentrate

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Instructions

1. Combine dates, walnuts, baking soda and salt in a medium bowl. Add the butter and heated milk and chai. Stir once and let stand for 20 minutes.
2. Preheat oven to 350. Grease a 9 x 5 loaf pan.
3. Beat eggs in a large bowl. Add vanilla, sugars, and flour and mix to combine. Stir in the date mixture and chocolate chips, mixing just until blended.
4. Turn mixture into loaf pan and bake for 45 minutes or until a toothpick inserted in center of bread comes out clean. (This might not be all the way clean, because of the gooey dates and chocolate chips.) Let cool on wire rack before glazing. Remove from pan when cool and then glaze.

Chai Glaze

1. Combine butter and chai concentrate. slowly whisk in powdered sugar until no lumps remain. Pour over cooled loaf. Let sit until glaze hardens up.

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Notes

20 Minutes is Resting Time.