We serve these every year at our annual Cookie Day at the farmers’ market. It’s our favorite day of the year! Hope it makes your day too ❤️

RECIPE

1cup butter 

¾ cup sugar 

2 ½ cups flour

2 tsp loose leaf Original Chico Chai 

Cream butter and sugar.  Grind chai in a coffee grinder or blender and stir into mixture. Then sift in flour and stir. Chill dough in fridge for a few hours. (Honestly, if you don’t have time to chill it, it usually works fine anyway) Roll dough between sheets of wax paper, to about ¼ inch thickness, then cut out into shapes. Bake on cookie sheets at 350 for 8-12 minutes.

makes about 2 dozen cookies, depending on size 

Unlike cold brewed coffee, this method doesn't make an intense concoction, instead it's more like a typical American sun tea (but even easier!). Perfect for the spring/summer. We especially love brewing our Spring Matcha blend this way.

• Fill a carafe/jug/big jar/bottle with water. (Our Cold Brew Pitchers are great, but anything will work)
• Add 1 1/2 tsp loose leaf Chico Chai (any blend) for every cup of water in the container.
• Put the lid on and place it in the fridge overnight. 
• In the morning, strain out the tea and enjoy!

That's it! 

We serve these every year at our annual Cookie Day at the farmers’ market. It’s our favorite day of the year! Hope it makes your day too ❤️

RECIPE

1cup butter 

¾ cup sugar 

2 ½ cups flour

2 tsp loose leaf Original Chico Chai 

Cream butter and sugar.  Grind chai in a coffee grinder or blender and stir into mixture. Then sift in flour and stir. Chill dough in fridge for a few hours. (Honestly, if you don’t have time to chill it, it usually works fine anyway) Roll dough between sheets of wax paper, to about ¼ inch thickness, then cut out into shapes. Bake on cookie sheets at 350 for 8-12 minutes.

makes about 2 dozen cookies, depending on size