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Drink Me Chai has five delicious powders to create your own Chai Latte –a warming drink made with black tea and a blend of spices. But you can also use the powders to create some tasty sweet treats! Drink me Chai superblends are available in Ocado, Wholefoods, Waitrose and Amazon (£3.95). For more recipe inspiration, head over to drinkmechai.co.uk

Chai & raisin jumble loaf

OR DOUGH: 7g fast-action dried yeast 500g strong white flour  7g sea salt  2tsp caster sugar  250ml milk  50g unsalted butter  1 medium egg

75g raisins

FOR FILLING:  65g light muscovado sugar  1tbsp Drink me Chai Spiced Chai Latte powder  1tsp strong white flour

METHOD: 1. To make the dough, put the flour, yeast, salt & sugar into a large bowl and mix thoroughly. Once mixed create a well in the centre of the bowl. 2. Heat the milk in a plastic jug with the butter, until melted and leave to cool until lukewarm. Add the egg and combine. Add the jug contents to the flour mix & work everything together with your hand to make a soft dough. 3. Turn out the dough onto a lightly dusted worktop & knead for 8 minutes. Scatter the raisins over the dough & knead until distributed evenly throughout the dough. Return dough to the bowl and leave for an hour to rise. 4. To create the filling, mix all of the remaining ingredients in a small bowl. Roll out dough to a rectangle (30 x 40cm) and then brush with milk and sprinkle filling evenly across the surface of the dough. Roll the dough up like a Swiss roll, making sure to pinch the ends to close the seam. 5. Cut the roll into 14 slices and then slice each of them in half once again (to create a semi-circle shape). 6. Arrange a layer of dough into the bottom of a lined loaf tin (900g). Add the rest of the pieces in a ‘jumbled’ fashion, making sure you don’t flatten the pieces. 7. Cover the tin with clingfilm and leave to rise for 1 hour. Towards the end of this final prove, heat your oven to 180°C Fan. 8. Uncover the loaf, brush gently with milk and bake in the oven for 35 minutes or until golden brown. delicious bake with a cup of chai. Yum!

Family run Drink Me Chai donate a percentage of profits from every product sold to Pratham, a charity teaching disadvantaged children in India .

Serve with sweet pomegranate

Chai latte banana bread

140g butter 70g caster sugar 70g Drink Me Chai Spiced Chai Latte powder  2 eggs

 140g self-raising flour  1 tsp baking powder  2 bananas, mashed  Handful dried banana chips

METHOD: 1. Preheat the oven to 180 ° C/160 ° C fan/gas 4 and line a 2lb loaf tin. Cream the butter, sugar and Spiced Chai powder until light and fluffy in a mixer or very thoroughly by hand. 2. Beat the eggs together and slowly add them into the mixture, then add a little flour and stir. Fold in the remaining flour, baking powder and bananas (these must be very mushy). 3. Pour into the prepared tin and add either banana chips or lay a half banana on top. Bake for about 30 mins until a skewer comes out clean. 4. Cool in the tin for 10 mins, then remove carefully to a wire rack. 5. Serve with coconut yoghurt and some pomegranate . . . and a cup of Chai Latte! A lovely treat for break time or dessert. Spices sourced directly from India!

Chai and pistachio muffins

FOR MUFFINS:  250ml milk  1tbsp lemon juice  115g plain flour  85g wholemeal flour  175g light brown sugar  1tsp baking powder  1tsp baking soda  2tbsp Dink Me Chai Spiced Chai Latte powder  65ml rapeseed oil  1tsp vanilla extract  1 large egg  30g pistachios, chopped FOR ICING:  60g icing sugar  1/2tsp vanilla extract  2-3tsp water

METHOD: 1. Preheat oven to 190°C and line a muffin tray with muffin cases. Pour the milk into a bowl and add the lemon juice, then set aside for 3 minutes. Then stir in the oil, vanilla & egg into the lemon/milk bowl. 2. In a separate bowl mix together the flours, sugar, baking powder, baking soda and Chai Latte powder. 3. Stir the wet ingredients into the dry all at once and scoop the batter into the lined muffin tray. Then sprinkle chopped pistachios on top of the mixture. 4. Bake for 16-18 minutes and leave to cool completely. 5. To make the icing glaze mix together the icing sugar and vanilla extract and add water until you reach the right consistency. drizzle on cooled muffins.