1 heaping teafu scoop of loose Chai Spice Tea, Equal to about 1 tablespoon or 2 tea bags
1 teaspoon Pure Vanilla Extract
8 slices Texas Toast
Butter, For the griddle
Pure Maple Syrup
Heat the milk in a medium saucepan until it simmers. Remove the milk from the heat.
Place the Chai Tea filled TeaFu Squeeze Tea Infuser into the hot milk, let it steep for just a minute, and then squeeze. You’ll see the milk begin to change colors and the Chai Tea will smell fragrant.
In a large bowl whisk the eggs and vanilla.
GRADUALLY add the hot liquid, starting with just about 1/4 cup at a time, increasing as you go, stirring between each addition. This will temper the eggs and raise the temperature gradually so you don’t cook them in the bowl.
Heat the griddle to 375°F or 400°F. Butter the hot surface.
Quickly dip the Texas Toast into the liquid, coating each side. Careful not to let the bread be in the bowl too long or it won’t cook in a reasonable amount of time and risks falling apart
Gently place each slice on the hot griddle. Cook the first side for 4-5 minutes. Flip and then cook the second side for 3-4 minutes.
Serve the French toast warm topped with syrup. Garnish with powdered sugar and whipped cream.