Candied Nuts


  • 1/2 Cup Raw Almonds

  • 1 Tablespoon butter

  • 1 Tablespoon Chai Honey


Melt in a frying pan on medium heat then add 1/2 cup raw almonds. Stir constantly until fragrant, about 7 minutes. 

Pour on to parchment paper and let cool. Store in an airtight jar.

Chai Granola 


  • 4 Cups rolled oats

  • 1 Cup sliced almonds

  • 1 Cup chopped pecans

  • 1 Cup raw sunflower seeds (I also use pumpkin seeds if that is what's in the cupboard). You can also add flax if you like.

  • 1/3 Cup canola oil

  • 1/4 Cup of honey (I add a bit more than this cause we like it to stick together)

  • 1/4 Cup Chai Honey

  • 1 teaspoon of vanilla

  • 1 Tablespoon of cinnamon


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.

Chai  Tea Cookies 


  • 1 cup (2 sticks) unsalted butter

  • 1/2 cup powdered sugar

  • 2 cups 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

    Preheat oven to 350 degrees. 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 inch round cookie cutter. Bake on a parchment-lined baking sheet for 18-20 minutes or until edges are golden brown, then 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...


Candied Nuts

Chai Granola

Chai Gingersnaps

Chai Tea Cookies

Spiced Quick Bread

Chai Eggnog

Infused Balsamic Glaze

Chai Almonds


Energy Balls

With Spiced Turbinado Sugar

With Spiced Turbinado Sugar

With Chai Honey & Chai Tea

With Chai Honey

With Chai Honey

With Chai Honey

With Chai Honey & Chai Tea

With Masala

Chai Tea

With Chai Honey

Courtesy of our friend

Leanne Keyes!

We have spent years trying different recipes using our chai products.
Some of these are from Heather, some from Jodi, and a bunch are from our Chai-loving community. We are always looking for new recipes, so please feel free to submit one via email!

Gingersnap Cookies 


  • 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

    Preheat the oven to 350°
    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.

Chai Spice Quick Bread


  • 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

    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.


  • 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 *

Make strong chai by adding Masala Chai Tea Mix to Boiling water in a French press or teapot. 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 a 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

Chai Eggnog

Infused Balsamic Glaze


  • 2 Cup good quality balsamic vinegar

  • ⅓ Cup Chai Honey


(Put kitchen fan on as the 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. 

Chai Almonds


  • 4 Cups Almonds (pecans or other nuts could be substituted)

  • 1/3 Cup Butter

  • 2 Egg Whites

  • 1 Cup Chai Sugar

  • Pinch of Salt



Preheat oven to 325
Melt 1/3 C butter on a cookie sheet in a warming oven, then whip 2 egg whites until stiff. Fold in chai sugar and a pinch of salt. Fold in 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 Energy Balls


  • 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 Flaxseed, ground


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)


Top 10 uses for Chai Honey

Top 10 ways to use your delicious and nutritious Chai Honey

  1. Add 1tsp to black tea or coffee, and a dash of cream. Delish!

  2. Use as a sugar substitute for rice or bread pudding. Spicy!

  3. Spread a thin layer on buttered toast. Memories!

  4. Stir 1tsp into a mug of hot lemon water. Natural med!

  5. Drop 1tsp into warm milk. Bedtime!

  6. Add 1tsp to a mug of hot unsweetened Chocolate Almond Breeze. To share with friends, use the whole carton and add 1/3 cup of Chai Honey. Low Calorie!

  7. Drop 1tsp into a bowl, cover with hot oatmeal. Surge of flavour!

  8. For kettle corn, add 1tsp to your butter and melt together. Drizzle!

  9. Candied nuts for your spinach salad? In a frying pan, melt 1tsp each of butter and Chai Honey, stir in 1 1/2 cups chopped pecans (or any nut), stir until fragrant, pour onto a sheet of parchment paper, cool, and serve in a salad. Perfection!

  10. Must try, for a glaze, brush honey on baked salmon towards the end of the cooking time. Steak is great finished with the glaze in the frying pan. 1tsp butter, 1tsp honey, and any other spice you enjoy. Savory! 


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