Chai Tea Eggnog Cookies Recipes

CHAI TEA EGGNOG COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove tea leaves from tea bag; discard bag.
• In large bowl, mix tea leaves, cookie mix, butter, egg and 2 tablespoons of the eggnog until well blended.
• Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten dough slightly with bottom of glass dipped in cinnamon-sugar.
• Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix powdered sugar, nutmeg and remaining 2 tablespoons eggnog until smooth. Spoon glaze over cooled cookies. Let stand until set.

EGGNOG CHAI SUGAR COOKIES

Steps:

• Preheat oven to temperature specified on cookie mix package (usually 350-375F). Line baking sheets with parchment paper.
• Remove tea leaves from teabag, discard tea bag.
• Mix together sugar cookie mix, tea leaves, melted butter, egg and 2 T. eggnog until well blended.
• Drop by half tablespoonfuls onto parchment-lined cookie sheets.
• Dip the bottom of a glass into cinnamon sugar and lightly press onto top of each cookie.
• Bake as instructed on package, cool completely on wire racks.
• Combine powdered sugar, nutmeg, and 3-4 T. eggnog to make icing.
• Frost each cookie.

CHAI TEA COOKIES

Steps:

• 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.
• 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.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone baking mat.
• Use a sharp knife to slice the chilled log of dough into 1/3-inch-thick pieces. Place on the baking sheets.
• 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.

CHAI EGGNOG

Steps:

• Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Whisk vigorously for 1 minute until completely combined and slightly frothy.
• Heat over medium heat until the mixture just barely reaches a simmer (tiny bubbles popping up), stirring occasionally so that the eggs do not cook on the bottom of the pan. Reduce heat to medium-low. Add the tea bags and simmer for 3 minutes, stirring occasionally. Remove and discard the tea bags. Stir in the vanilla until combined. Taste, and add extra maple syrup to sweeten, if desired. And if you would like to spike your eggnog, I recommend adding 1.5 ounces of bourbon, rum, or brandy per cup of eggnog.
• Transfer to a heat-safe container and refrigerate for up to 3 days. Serve chilled.

CHAI TEA EGGNOG COOKIES

Steps:

• Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
• Stir together tea leaves, cookie mix, butter, egg, and 2 tablespoons eggnog until well blended.
• Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
• Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
• Whisk together powdered sugar, nutmeg, and remaining 2 tablespoons eggnog until smooth. Spoon over cooled cookies.

CHAI EGGNOG RECIPE

Steps:

• Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon, and salt in a large saucepan.
• Whisk vigorously for 1 minute until completely combined and slightly frothy.
• Heat the mixture over medium heat until it just barely reaches a simmer similar to tiny bubbles popping up, stirring occasionally to prevent eggs from cooking on the bottom.
• Reduce heat to medium-low.
• Add the tea bags and simmer for 3 minutes, stirring occasionally.
• Remove and discard the tea bags.
• Stir in the vanilla until combined.
• Taste, and add extra maple syrup to sweeten, if desired.
• If desired to spike the eggnog, add bourbon, rum, or brandy per cup of eggnog.
• Allow the eggnog to chill in the fridge in a heat-safe container.
• Once chilled, serve, and enjoy!

CHAI TEA EGGNOG COOKIES

Steps:

• 1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag. 2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended. 3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar. 4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes). 5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.