CHAI TEA COOKIES
If you love chai tea, these cookies are for you! The word 'chai' or 'masala chai' is a catch-all for a spiced black tea drunk in great quantities throughout Southwest Asia and parts of Africa. Any bagged spiced black tea would be lovely in this recipe - cut them open and use the mix inside. Store cooled cookies in an airtight container.
Provided by kelly
Categories Desserts Cookies Spice Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
- Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
- Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
- Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.5 g, Sodium 26.9 mg, Sugar 3.7 g
CHAI LATTE
Don't go to the coffee shop for a chai latte - instead, make one. Use storecupboard spices like cinnamon and cardamom to recreate this Indian-inspired tea
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Drink
Time 11m
Number Of Ingredients 10
Steps:
- Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
- Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
- Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.
Nutrition Facts : Calories 104 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHAI LATTE COOKIES
Every now and then I love a good Chai Latte... the spicy cardamom aroma is heavenly. I decided to make a cookie that could capture that yummy flavor. These soft and spicy cookies were the result. They are perfect with a cup of Earl Grey!
Provided by Teresa Jacobson
Categories Cookies
Time 30m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- 2. In a small bowl or jar, combine ingredients for the chai spice mix, set aside.
- 3. In a mixing bowl, cream together butter and sugar until well blended. Add in egg and vanilla until well blended. Set aside.
- 4. In a separate bowl, combine flour, ground flax, chai spice, cream of tartar, baking soda, and salt; blend well.
- 5. Alternately blend buttermilk and flour mixture into the butter mixture until well blended.
- 6. Drop by teaspoonfuls onto prepared parchment paper. Bake in preheated oven for 8-10 minutes. Set on cooling rack until completely cooled.
- 7. Meanwhile, melt chocolate. Add to powdered sugar, chai spice, and coffee (or tea). Stir well. Drizzle across cooled cookies.
CHOCOLATE CHAI LATTE COOKIES
Adapted from a recipe I found in a Land O'Lakes holiday cookie mag. Unusual but good (calls for a cake mix as the cookie base). They went over pretty well with my favorite group of culinary guinea pigs, my coworkers!
Provided by Muffin Goddess
Categories Drop Cookies
Time 1h10m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
- Stir in chips.
- Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
- Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
- Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
- While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
- Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
- NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
- NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.
Nutrition Facts : Calories 72.7, Fat 3.6, SaturatedFat 1.8, Cholesterol 6.9, Sodium 75, Carbohydrate 10, Fiber 0.3, Sugar 7.1, Protein 0.8
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