INGREDIENTS
1½ cups milk of your choice, ½ cup water, ¼ teaspoon ginger powder, 2 teaspoons CTC tea leaves, 2-3 green cardamom pods (crushed), 1 small cinnamon stick, ½ teaspoon black pepper, and sugar or sweetener to taste.
DIRECTIONS
- Start by bringing the water to a gentle boil in a saucepan, then add the tea leaves and let it simmer for about 2 minutes.
- Next, stir in the grated ginger or ginger powder, crushed cardamom pods, cinnamon stick, and black pepper.
- Allow the flavors to infuse for another 2-3 minutes.
- Pour in the milk and bring the mixture to a boil, letting it simmer for an additional 2-3 minutes while stirring occasionally.
- Add sugar or sweetener to taste, stirring until fully dissolved. Finally, strain the chai into cups and serve hot for a cozy, spiced drink.
INGREDIENTS
2¾ cups all-purpose flour, 2 teaspoons ground ginger, 1½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsalted butter (softened), ¾ cup brown sugar, ⅓ cup molasses, and 1 large egg.
DIRECTIONS
- To make ginger spice cookies, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a large bowl until well combined.
- In a separate bowl, beat the softened butter and brown sugar until light and fluffy, then add the molasses and egg, mixing until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a soft dough forms, then cover and chill it in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C), roll out the chilled dough to about ¼-inch thickness on a lightly floured surface, and cut into shapes using cookie cutters.
- Arrange the cookies on a parchment-lined baking sheet and bake for 8-10 minutes until the edges are set and slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.