Type what you have

Ingredients

• ✓ chai tea mix
• all-purpose flour
• white sugar
• powdered sugar
• salt
• cinnamon
• ginger
• cardamom
• allspice
• clove
• butter
• vanilla extract

Instructions

1. 1 Combine flour, white sugar, powdered sugar, tea mix, and salt in a food processor or small chopper. Pulse until tea is pulverized and distributed throughout the dry ingredients. Mix in cinnamon, ginger, cardamom, allspice, and cloves. Add butter and vanilla extract. Pulse together just until a rough dough is formed.
2. 2 Scrape out dough onto a piece of wax or parchment paper. Form dough into an 8-inch log. Cover with paper and roll the log until smooth. Chill for at least 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
4. 4 Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
5. 5 Bake in the preheated oven until edges are just beginning to brown, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

By kelly

Ingredients

• ✓ chai tea mix
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• white sugar

Instructions

1. 1 In a large bowl, cream together the butter, 1 1/3 cups sugar, and chai tea mix until light and fluffy. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder, and salt; blend into the creamed mixture until all of the dry has been absorbed. Cover the dough, and refrigerate for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Roll the cookie dough into walnut sized balls, and roll the balls in sugar. Place the cookies onto greased cookie sheets about 3 inches apart, and flatten slightly using the tines of a fork.
3. 3 Bake for 10 to 12 minutes in the preheated oven, just until the edges begin to brown. Remove from cookie sheets to cool on wire racks.

By deaf258

Ingredients

• ✓ chai tea mix
• tapioca pearl
• milk
• ice
• honey

Instructions

1. 1 Fill a saucepan about halfway with water, and bring to a boil. Add the tapioca pearls, and return to a boil. Stir to make sure they do not start to stick together or to the pot. Cover, and simmer over medium heat for 45 minutes. Remove from the heat and let stand for 30 minutes, then rinse and drain. The pearls should be squishy and black. Stir some of the honey into the pearls so they are coated.
2. 2 Place the milk, any remaining honey, tea mix, and ice into the container of a blender. Cover, and blend to your desired slushiness. Pour the tea into two large glasses. Spoon half of the tapioca pearls into each glass. If you can find extra wide straws, place one into each drink to suck up the pearls and chew on them while you are drinking.

By Galax