It’s officially winter in Portland! The wind is howling and the rain is pouring, but here’s an easy way to keep the mood bright and cheery this time of year – just whip up this super simple recipe for a homemade Eggnog Chai Latte. Try this recipe using Portland-based Stash Tea’s delicious Chai Spice Black Tea – it’s very aromatic with a flavor that is slightly sweet yet strong, and with lingering notes of almond. And for an extra decadent treat, pair with Chai Tea Shortbread Cookies with Lemon Zest Frosting (see recipes below). Now all you need are a few of your closest friends, and you’ve got a cozy afternoon tea party!  

Eggnog Chai Latte

(serves 1)

Ingredients:

1 Chai Spice tea bag 
1/4 cup boiling water 
1/2 cup whole milk 
1/2 cup eggnog 
Cinnamon or nutmeg to sprinkle on top (optional) 
Whipped cream (optional)

Directions:

Steep the Chai Spice tea bag in the hot water for 3 to 5 minutes.

Warm milk and eggnog in a pan, then whisk with a frother. Combine with hot tea and add honey or sugar to taste. Top with a swirl of whipped cream and sprinkle with cinnamon or nutmeg.

Chai Tea Shortbread Cookies with Lemon Zest Frosting

(makes 40 cookies)

Ingredients:

Cookie

10 level teaspoons loose leaf Holiday Chai or your choice of chai tea 
1-2/3 cups all purpose flour + 1/4 cup 
1/8 teaspoon salt 
2 teaspoons baking powder 
1/2 cup butter 
1/2 cup light brown sugar 
1 large egg 
1 teaspoon vanilla extract

Frosting

4 ounces plain cream cheese, at room temperature 
2-1/2 cups powdered sugar 
Zest of 1 lemon 
Lemon juice, as needed 
Your choice of topping or decoration

Directions:

Preheat oven to 350°F. Measure out your chai tea into a medium saucepan and toast over medium heat. Make sure to stir frequently. When the tea has become fragrant, use a mortar and pestle or blender to grind the leaves into very small pieces.

In a medium bowl, sift together the flour, ground tea, salt, and baking powder.

Put the butter and sugar in a separate large bowl; beat the ingredients until you reach a creamy consistency. Add egg and vanilla extract, and stir until it is well combined.

Pour the dry ingredients into the wet mixture. Beat at medium speed until just combined.

Transfer your dough to a lightly floured work surface. Use your hands to form it into a flat disc. Cover in plastic wrap and refrigerate for an hour.

On your lightly floured surface, roll out the cookie dough until it is 1/8 inch thick. Use your favorite cookie cutter to cut out your shapes. Line a baking sheet with parchment paper and bake your cookies for 12 minutes. Transfer cookies to a wire rack to cool.

Make the Frosting:

Place the room temperature cream cheese into a large bowl. Slowly add in half a cup of powdered sugar at a time, stirring each time until smooth. Once all the sugar has been mixed in, add lemon zest and stir. If the frosting is too thick, squeeze a teaspoon of lemon juice in at a time until it makes the consistency spreadable.

Spread the frosting over the top of the cookies and decorate.

The Culture of Chai

India ranks as the world's leading producer of tea, however more than 60 percent of what is produced remains within the country. Tea is India’s national drink, however most tea consumed in India is not enjoyed for its subtle flavor nuances, but is instead blended with sweet and pungent spices to make chai.

Indian chai varies region by region, depending on what grows locally, but chai typically combines very strong, concentrated Assam black tea boiled in milk with local spices such as cinnamon, clove, cardamom, and occasionally black peppercorns, ginger, star anise, and red chilies. The drink is then sweetened with sugar or honey.

For more recipe ideas from Stash Tea, visit https://www.stashtea.com/blogs/recipes