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. 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 

1/4 Cup coconut oil

1/4 cup popcorn kernels

2 T sugar

1/2 tsp salt

2 tsp finely ground original loose leaf chico chai

Heat oil in a 3 quart pot, add popcorn. After kernels start slowing their popping, open lid carefully and add sugar and chai. When done popping, toss in a bowl with the salt. Customize as desired.

At our house, Sunday is pancake day. And lately our favorite has been this one. I hope you enjoy them as much as my family does!

-Sarah

RECIPE

1 1/2 cups flour

1/2 cup ground flax seed

4 1/2 tsp baking powder

1 1/2 T sugar

1 T original loose leaf chai (ground finely in a coffee grinder)

2 beaten eggs

1 Cup pumpkin purée 

1 1/2 cups milk

3 T oil (we really like using ghee when we can)

sift together dry ingredients and wet ingredients separately, then mix together all at once, stirring minimally. Cool as usual on griddle/pan

makes about 8 medium pancakes, about enough for a family of three 

This recipe is simple and easy, no flavorings or extracts, just pumpkin purée, chai concentrate, your choice of milk, a little molasses, and whipped cream. 

Don’t have our chai concentrate on hand? No problem at all! Just boil your cup of chai as usual from our loose leaf (the Original or the Red Chai for a caffeine-free option), and start following the video after the chai is prepared- add the pumpkin and molasses and finish off with whip!

1/2 cup chico chai concentrate 

1/2 cup milk/unmilk (the richer the better)

2 Tablespoons pumpkin purée 

1/2 teaspoon molasses

whipped cream to top

Heat the chai concentrate and milk together on the stovetop in a small pot. Add the pumpkin and molasses and whisk to integrate. Pour into your favorite festive mug and top with whipped cream. Lovely with a little fresh-ground nutmeg on top!