I’m currently obsessed with all things chai. In fact, I’m not ashamed to say I’m sitting at Starbucks with a chai tea in hand and munching down on one of their Almond Coconut Cashew Chai Kind Bars while I write about chai! Some would call it a bit excessive, but I call it dedication.. well to chai.
If you’re wondering what chai is, it essentially just means tea. Cardamom is typically the most dominant spice in this mixture, with cinnamon, ginger, and black pepper commonly making appearances. Beyond that, it seems that chai spice mix diverges in many directions depending on the creators taste. For my version, I went with what was on the back of my Almond Coconut Cashew Kind Bar that I eat more often than I care to admit: cardamom, cinnamon, cloves, finer, nutmeg, black peppercorn, and allspice. Why not try to create the version of the spice that I already love so much right?
What I came up with may be different than other varieties of chai spice, but I love my version! It is warming and comforting, though it has a little bit of a bite from the black peppercorn. I can’t wait to include it in lots of baking this season – I have a few ready to share with you soon!
What is your favorite chai spiced treat?
- 2 tsp cardamom
- 2 tsp cinnamon
- 11/2 tsp ginger
- 1 tsp allspice
- ½ tsp cloves
- ½ tsp nutmeg
- ¼ tsp black pepper
- Mix spices together in a bowl. Store in a small spice container.