Holiday Spiced Chai Nut Butter Blend 16 oz Jar
$14.99 – $42.72
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Made in a collaborative partnership with Portland’s Kinglet Tea, we’ve combined our roasted almond, cashew nut butter base with Kinglet’s authentic Masala chai, organic spice blend of cardamom, ginger, black pepper, orange peel and more. The result? An extremely aromatic, sweet and spicy nut butter blend that will make your senses tingle.
To top it off, our friends at Jacobsen Salt have provided their coarse flake, Oregon-harvested kosher sea salt, with the blend’s added sweetness coming from Bee Local’s Oregon High Desert Honey, making the Spiced Chai Blend a true Oregon delicacy.
MA BOGG’S TB SPICED CHAI COOKIE RECIPE
Our TB matriarch Ma Bogg’s (Elaine Boggess) has done it again with her Spiced Chai Holiday Cookies, made with Trail Butter Spiced Chai of course! This is definitely one to add to your go-to holiday treats. We hope you’ll give it a try. And if you feel so inclined to share your creation, put a pic up on the social with hastag #maboggschaicookies.
Pair the goodness of TrailButter and Chai to create a delightful seasonal favorite…
½ cup softened butter
1 cup Spiced Chai Trail Butter
½ cup sugar
½ cup brown sugar
1 Tbsp milk
1 tsp vanilla
¾ tsp baking soda
½ tsp baking powder
1 ¼ cup flour
¼ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp cardamom
½ tsp black pepper
Sugar, cinnamon and cardamom to roll cookie balls in
- Preheat oven to 350.
- Cream butter and Trail Butter together. Beat in sugars until fluffy and then add egg, milk &
vanilla and mix well.
- Mix together flour, baking soda, powder salt and spices. Beat half the flour mixture into wet ingredients. Then add
the rest of the flour being careful not to overmix.
- Form 1” balls and roll in sugar, cinnamon and cardamom mixture.
- Place on parchment lined cookie sheet 2” apart
- Bake for 10-12 minutes or until edges are slightly browned.