Chai Spice Recipes

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

Steps:

• Combine flour, sugar and spices in a large bowl.
• Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
• Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
• Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack.
• Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.

Steps:

• Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
• In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy.
• Beat in egg yolks and molasses. Beat as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
• Prehead oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
• Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
• Icing:.
• In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
• To Store:
• Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).

Steps:

• Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.