Chai is one of those flavors that gets me.
Black tea, green cardamom, cinnamon, ginger, black pepper, clove – the meld of these spices is spicy, floral and delicate all at the same time. It reminds me of spending time with my grandmother, Mommom who LOVED Middle-Eastern flavors, especially cardamom. Cardamom tea with a sugar cube was a constant on the dinner table, as well as “crunchy rice” or tahdig, so when I smell that floral and aromatic spice it brings me right back to her kitchen.Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red (Renewed)
Adventures in Chai
Fast forward to now, my sister-in-law lives out in Oakland, CA and has been on a chai tea kick for the past year. She’s been going from cafés to coffee shops, trying out the many varieties and tasting different blends and I get a front row seat to her adventures. Just lately she introduced me to her new fave, SOUL Masala Chai Powder from Portland. Their blend has black tea powder, floral cardamom, cinnamon or “cassia”, a bite of ginger, spicy black peppercorn and warm clove. I’ve also seen coriander, star anise and nutmeg added for another take on Masala Chai. These spices are typically mixed with milk to balance out the super spice of the chai. Thank you for the addiction Katie, this has made its way into my morning tea rotation!IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
Sunday Bake with Mel
You may have seen these cooking classes I’ve had going on the past few weeks. If you haven’t heard yet, I’m offering Zoom baking classes on Sunday mornings called Sunday Bake with Mel. Open to anyone who can reach the countertop, they are loads of fun. I feel like I’m actually in your kitchen while we bake, so it’s a really fun way to cook together! I’m thinking about adding some savory cooking classes for the next series…any requests?
This post may contain affiliate links. If you use these links to buy something I earn a commission. Note, I would never recommend something that I personally don’t use and love – that’s just silly. Also note, I would never accept payment to entice you to buy something from me. Enjoy!Ateco Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
Chai Spiced Chocolate Oreos
Anyways, last week we made Spiced Chocolate Oreos (which was a blast!) and I thought how fun it would be to use my chai blend in the filling instead of the recommended cinnamon, nutmeg and ginger. Definite win! The dark chocolate cookie complemented the creamy chai filling without masking or overpowering. So yummy! I was thinking maybe next time to even add a bit to the cookie itself, but that will be an experiment for another day.Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale, Black
Chef Tips:Cooptop Silicone Spatula Set – Rubber Spatula – Heat Resistant Baking Spoon & Spatulas – Pro Grade Non-stick Silicone with Steel Core (Mint Green)
- Roll out your dough sandwiched between two pieces of parchment paper. This ensures the dough will not stick to the counter, and you can move it to the freezer to firm up when cutting your cookies.
- You can find black cocoa powder online or at any specialty food store in the baking aisle. I find that it really improves the taste of the cookie, as it adds an incredible depth to the chocolate. If not, special dark from the supermarket will get the job done.
- When making the cookie dough, the freezer is your friend! After you roll out the dough onto parchment, throw it in the freezer to make the transfer of your cookies way easier!
- Bake until the tops of the cookies don’t make an imprint when pressed with your finger.
- When filling, use a piping bag fitted with a 804 metal tip to make a clean line on the filling.