How Dona Chai Does Breakfast in Bed

How to make poached pears, pancakes and a Dark and Stormy with their chai concentrate.

dona chai

Photo courtesy of Dona Chai.

The team behind Dona Chai, makers of a chai concentrate that’s brewed and bottled in Brooklyn, know how to do breakfast in bed. They recently took over the Edible Brooklyn Instagram Story feed to share some behind the scenes peeks of a photo shoot featuring their latest recipes using Dona Chai; poached pears, pancakes and a Dark and stormy cocktail. All three dishes pair well together and could be just what you need for Valentine’s Day or simply a leisurely Sunday brunch. Get the recipes below.

Dona Chai Dark and Stormy

Photo courtesy of Dona Chai.

2 oz dark rum
3 oz ginger beer
2 oz Dona Chai
Dash of bitters

In a cocktail shaker add ice, your favorite dark rum and Dona Chai, shake well. In a collins glass add ice and ginger beer, strain rum and chai mix slowly into the ginger beer, garnish with an orange slice.

Dona Chai Poached Pears

Photo courtesy of Dona Chai.

2 pears, peeled and halved
1 Tablespoon butter
2 cups Dona Chai
1 teaspoon orange zest

In a medium saucepan, combine Dona Chai, butter, and orange zest. On medium high heat bring liquid to a simmer, and carefully add pears making sure they are almost completely covered. Turn heat down to low, occasionally turning pears in the liquid. Cook until fork tender, but not falling apart, about 20 minutes. Use a slotted spoon to remove pears from liquid. Yields 4 servings.

Dona Chai Pancakes

Photo courtesy of Dona Chai.

2 cup flour
3 T sugar
1 1/2 t baking powder
1 1/2 t baking soda
1 1/4 t salt
2 cup buttermilk
1/2 cup Dona Chai
2 eggs
3 T melted butter

Heat oven to 325 degrees. Place a baking sheet with a wire rack, or heat proof plate in oven, use to keep finished pancakes warm before serving.

Whisk together flour, baking powder, baking soda, salt and sugar in a medium mixing bowl. Make a well in the center. In a liquid measuring cup, combine 2 cups buttermilk with ½ cup Dona Chai. Pour buttermilk and chai mixture into the well of the dry ingredients, add the 2 eggs and melted butter. Working from the center of the well, gradually whisk wet and dry to combine, be careful not to over mix. Batter should have small to medium lumps.

Heat a non-stick pan, cast-iron pan, or griddle on medium high heat until a few drops of water sprinkled on bounce off. Grease the pan with butter or oil.

Using a 4-ounce ladle (about 1/2 cup), pour pancake batter, careful not to crowd the pan keeping at least 2 inches between pancakes. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.

Serve with Dona Chai poached pears and maple syrup.

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Bridget is the digital strategy editor for Edible Manhattan, Edible Brooklyn, Edible Long Island and Edible East End.