Recipes Overview

We have spent years trying different recipes using our products. These are some from Heather, some from Jodi and a bunch from your wonderful community. We are always looking for new recipes - please send us a message!   

 
 
Almonds.jpg

Chai Almonds using Spiced (Turbinado Sugar)

Ingredients:

  • 4 Cups Almonds (pecans or other nuts could be substituted)
  • 1/3 Cup Butter
  • 2 Egg Whites
  • 1 Cup Chai Sugar
  • Pinch of Salt

 

Directions:

 

  • Preheat oven to 325 F
  • Melt 1/3 C Butter on cookie sheet in warming oven
  • Whip 2 Egg Whites until stiff
  • Fold in 1 Cup Chai Sugar and a Pinch of Salt
  • Fold in 4 C Almonds (pecans or other nuts could be substituted)
  • Pour onto cookie sheet and mix with melted butter
  • Bake for 30 to 40 minutes until the mixture is browned. (stir 3 times)
  • Remove from oven and cool. Break up coated nuts and store in a napkin lined tin.
 
Chai sugar on gingersnaps.jpg

Gingersnap Cookies (using Spiced Turbinado Sugar)

 

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup granulated sugar plus
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • Chai sugar (Roll cookies in before baking)

 

Directions

  • Preheat the oven to 350°F
  • In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy.
  • Add the molasses and egg, and beat the mixture until it is smooth.
  • In another bowl whisk together the flour, the ginger, the cinnamon, the cloves, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough.
  • Form the dough into small balls. Roll the balls in the Chai Sugar, coating them, and arrange them 2 inches apart on buttered baking sheets.
  • Bake the cookies in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside.
  • Let them cool on the sheets for 5 minutes. Transfer them with a metal spatula to racks and let them cool completely.
 
eggnogchai-6-665x665.jpg

Chai Eggnog (Made with Chai Honey and Chai Tea)

Ingredients

  • 1 heaping Tablespoon of  Masala Chai Tea Mix
  • 1 1/2 Cup Boiling Water
  • 4 Egg Yolks
  • 1/3 Cup Chai Honey
  • Pinch Salt
  • 1 Cup Whipping Cream *
  • 1 Cup Whole Milk *

Directions

  • Make strong chai by adding Masala Chai Tea Mix to Boiling water in a French
  • press or tea pot. Let steep for ten minutes then press or strain tea and spices
  • out. Set aside.
  • While the tea is steeping, whisk together yolks, honey and salt in a medium
  • saucepan. Slowly pour in cream and milk and whisk until blended.
  • Place saucepan over low to medium-low heat and stir constantly with a wooden
  • spoon or spatula. You do NOT want to boil this mixture, it will scramble the eggs!
  • Stir until steam rises from liquid, approximately 6 minutes. Remove from heat
  • and add strong chai tea. Store in glass jar in the fridge until cooled. Serve over
  • ice with holiday spirit (spiced rum). Sprinkle with ground cinnamon or nutmeg.

*You may substitute almond milk for the cream and milk

 
Balsalmic Glaze.jpg

Infused Balsamic Glaze (Made with Chai Honey)

Ingredients:

  • 2 Cup good quality balsamic vinegar
  • ⅓ Cup Chai Honey

Directions:

(Put kitchen fan on as vinegar smell is very pungent)

  • Pour balsamic vinegar into a wide saucepan or frying pan. Over medium heat, bring to a slow boil and simmer for approximately 15 minutes. The volume should be about half.
  • Add Chai Honey and stir until melted and simmer about 5 minutes more. The glaze should stick to the back of your spoon if the consistency is correct.

 

  • Cool and pour into a pourable jar (I like this skinny necked one)
Honey Almonds.jpg

Chai Almonds using Spiced (Turbinado Sugar)

Ingredients:

  • 4 Cup Almonds (pecans or other nuts could be substituted)
  • 1/3 Cup Butter
  • 2 Egg Whites
  • 1 Cup Chai Sugar
  • Pinch of Salt

Directions:

  • Preheat oven to 325 F
  • Melt 1/3 C Butter on cookie sheet in warming oven
  • Whip 2 Egg Whites until stiff
  • Fold in 1 Cup Chai Sugar and a Pinch of Salt
  • Fold in 4 C Almonds (pecans or other nuts could be substituted)
  • Pour onto cookie sheet and mix with melted butter
  • Bake for 30 to 40 minutes until the mixture is browned. (stir 3 times)
  • Remove from oven and cool. Break up coated nuts and store in a napkin lined tin.
No Bake.jpg

No-Bake Energy Balls (made with Chai Honey)

Ingredients:

  • 1 Cup Oatmeal, dry
  • 1/3 Cup Honey or agave nectar (substitute half for Chai Honey)
  • 1/2 Cup Peanut butter
  • 1/2 Cup Chocolate chips, semisweet
  • 1 teaspoon Vanilla extract
  • 1 Tablespoon Chia seeds
  • 2/3 Cup Coconut flakes, toasted
  • 1/2 Cup Flax seed, ground

Directions:

  • Stir all ingredients together in a medium bowl until thoroughly mixed. Cover
  • and let chill in the refrigerator for half an hour.
  • Once chilled, roll into balls of whatever size you would like. (Mine were about one inch in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

(Makes about 20-25 balls)

 
 
Almonds.jpg

Candied Nuts for Salads (made with Chai Honey)

Ingredients:

  • 1/2 Cup Raw Almonds
  • 1 Tablespoon butter
  • 1 Tablespoon Chai Honey

Directions:

  • Melt in a frying pan on medium heat
  • Add 1/2 Cup raw almonds
  • Stir constantly until fragrant, about 7 minutes. Pour on to parchment paper and let cool. Store in airtight jar.
  •  
062 chai spice banana bread.jpg

Chai Spice Quick Bread (Made with Chai Tea and Honey)

Ingredients:

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/2 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup Chai Honey
  • Optional: Low-Fat Vegan Vanilla Frosting

Directions:

  • Preheat the oven to 350F.
  • Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, non-dairy milk, honey and vanilla on high until smooth.
  • In a large mixing bowl combine the dry ingredients and mix briefly.
  • Add the date mixture. Stir to combine.
  • Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  • Bake for 35 minutes at 350F.

*Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

 

Chai Tea Cookies.jpg

Chai Tea Cookies(Made with Masala Chai Tea)

Cookie Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cup all-purpose flour
  • ½ tsp salt
  • 2 teaspoons of loose Masala Chai Tea (grind in Magic bullet until small flake, not powder)

 

Icing Ingredients:

  • 1 cup powdered sugar
  • ¼ tsp ground cinnamon
  • 2 tbsp water
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350°.
  • Cream butter and confectioners sugar in a large bowl or stand mixer fitted with a paddle attachment.
  • Add in flour, salt, and loose tea leaves. continue to mix until a soft dough forms,the mix will be dry and crumbly at first but will come together.
  • Roll out dough on a lightly floured surface until its ¼ inch thick.
  • Cut out cookies using a 2 in round cookie cutter.
  • Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are a
  • golden brown and transfer to a cooling rack to cool completely.
  • Once cooled, whisk together icing ingredients until smooth. Dip half of each cookie in the icing, let excess drip off and run a spoon along the edge to remove any extra, then place on wax paper to set.
  • For a stronger initial flavor, mix the butter and tea leaves together about 6 hours ahead of time to infuse...
 
 

Chai Honey Granola(Courtesy of our friend Leanne Keyes)

Ingredients:

  • 4 C rolled oats
  • 1 C sliced almonds
  • 1 C chopped pecans
  • 1 C raw sunflower seeds (I also use pumpkin seeds if that is whats in the cupboard). You can also add flax if you like.
  • 1/3 C canola oil
  • 1/4 C of honey (I add a bit more than this cause we like it to stick together)
  • 1/4 C Chai Honey
  • 1 teaspoon of vanilla
  • 1 Tablespoon of cinnamon

Directions:

Preheat oven to 300 degrees In a large bowl stir dry ingredients and in a

separate bowl mix oil, honey, vanilla and spice. Toss it all and mix Bake in oven

stirring every 10 mins until golden. 20-25 mins total. Store it in zip locks or glass

jars...