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Ginger Chai Glaze


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There are many brands of chai concentrate on the market, go ahead and choose your favorite. For the glaze, feel free to adjust the spice level to your taste, add in some fresh ground cardamom pods or pump up the black pepper level for the true heat of freshly made Indian chai. The crystallized ginger is a nice touch for ginger lovers.


  • 1 1/2 c. confectioner's sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • Black Pepper pinch
  • 1 1/2-2 1/2 tbsp. chai concentrate (such as Oregon Chai) (as needed)
  • 1/2 c. crystallized ginger (optional)


Glaze Preparation: Sift the confectioners' sugar with the spices and stir in the chai extract, 1/2 tbsp. at a time to form a smooth, thick yet pourable glaze. It should be thick and cling to the cake. Remove cake from freezer and set the cake on a rack over a plate and spoon the glaze in a circular motion. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets (if using).