Breakfasts & Brunches

Chai Waffles and Chai Spiced Whipped Cream

If you love your chai tea lattes well then you can only imagine just how delicious chai spiced waffles are! The chai whipped cream is almost too good to be true.

Jump to Recipe
Prep
15 min
Cook
20 min
Total
35 min
Serves
4

Directions

  1. In a small bowl, combine the cinnamon, black pepper, fennel, cardamom, ginger, nutmeg, and cloves to make the chai spice blend. This makes more than you'll need for this recipe, save the extra for your next batch.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, 1 1/2 tsp of the chai spice, baking powder, and baking soda.
  3. In a separate large bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  4. Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Let the batter rest for 5 minutes while you preheat your waffle iron.
  5. Meanwhile, make the chai whipped cream: in a large mixing bowl, combine the heavy cream, confectioners' sugar, vanilla extract, and remaining 1 1/2 tsp chai spice. Whisk by hand or with a hand mixer until soft peaks form. Refrigerate until ready to serve.
  6. Cook the waffles in your preheated waffle iron according to the manufacturer's instructions, until golden and cooked through.
  7. Serve warm with maple syrup and generous dollops of the chai whipped cream.

Tips for Success

  • Don't skip the 5-minute batter rest. It gives the baking powder and baking soda time to start working and lets the flour fully hydrate, which is what gives these waffles their light, crisp texture instead of a denser bite.
  • Make sure your waffle iron is fully preheated before the first batch goes in. A waffle iron that hasn't come up to temperature yet is the most common reason for waffles that stick or turn out pale and soft instead of golden and crisp on the outside.

Storage & Serving

  • The chai whipped cream keeps well covered in the fridge for up to 2 days, though it may need a quick re-whisk before serving since it can separate slightly as it sits.
  • Leftover waffles keep in an airtight container in the fridge for up to 3 days.
  • Reheat in a toaster or toaster oven rather than the microwave to bring the crisp exterior back, instead of turning them soft.
  • Waffles also freeze well for up to 2 months. Let them cool completely, freeze in a single layer, then transfer to a bag, and reheat straight from frozen in the toaster.
Good to Know

Frequently Asked Questions

Can I make the chai spice blend ahead of time?

Yes, and this recipe makes more than you need for one batch on purpose. Store the extra in an airtight jar for up to 6 months and use it in coffee, lattes, oatmeal, or your next batch of waffles.

Can I use a non-dairy milk instead?

Almond, oat, or coconut milk all work fine in place of regular milk here, use whatever you have on hand in the same amount.

Can I use store-bought whipped cream instead of making it from scratch?

You can in a pinch, but making it yourself is what lets the chai spice actually infuse into the cream instead of just sitting on top, and it only takes a few extra minutes with a hand mixer.

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About Taylor

Hi, I'm Taylor — a recipe developer and food stylist based in Southern California. I test every recipe on this site in my own kitchen until it's genuinely worth making again, and I share the process along the way on Instagram, TikTok, and YouTube.

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