Holidays Celebrated on September 21 National Chai Day #NationalChaiDay & National Pecan Cookie Day #NationalPecanCookieDay

Charlie asked me to remind you about the Holydays celebrated on September 21st which is National Chai Day #NationalChaiDay and National Pecan Cookie Day #NationalPecanCookieDay. I don’t know about you but all I can think of when I hear the word Chai is Tea. How about you?

I thought you might want to sit down and relax this morning, so I’ve shared a recipe for Chai Tea with you aloing with a recipe for Pecan Cookies. If you don’t feel like making Cookies this morning visit a Bakery and pick up Cookies with Pecans in them or anything that has Pecans and yes, Davis a Pecan Pie would work as well.

Recipe for Chai Tea:

Ingredients (Serves 2)

• 2 cups water
• 1 cup milk (whole or plant-based)
• 2 tsp loose black tea leaves (or 2 tea bags)
• 2–3 cardamom pods, crushed
• 1 small cinnamon stick
• 3–4 whole cloves
• 1-inch piece of fresh ginger, sliced or grated
• 2–3 black peppercorns (optional, for a little heat)
• Sugar or honey to taste

Instructions

1. Boil the spices: In a saucepan, add water, cardamom, cinnamon, cloves, ginger, and peppercorns. Bring to a boil and simmer for 5–10 minutes to release the flavors.
2. Add tea: Stir in the black tea and simmer for another 2–3 minutes.
3. Add milk: Pour in the milk and bring the mixture back to a gentle boil. Watch closely to avoid overflowing.
4. Sweeten: Add sugar or honey to taste.
5. Strain and serve: Strain the chai into cups and enjoy hot.

Optional Twists

• Add star anise or nutmeg for extra depth.
• Use condensed milk for a richer, creamier version.
• Try vanilla or rose essence for a floral note.

Pecan Cookies Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups chopped pecans (toasted for extra flavor!)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars together until light and fluffy.
3. Add eggs and vanilla, mixing until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
6. Fold in chopped pecans.
7. Scoop dough by tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10–12 minutes, or until edges are golden brown.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Optional Twists:

• Add a sprinkle of cinnamon or nutmeg for warmth.
• Dip half the cookie in melted chocolate for a decadent touch.
• Use maple extract instead of vanilla for a fall-inspired flavor.

If you would you like a version with less sugar, gluten-free flour, or maybe a chewy texture instead? Leave me a comment and I will work on a recipe for you.

Thank you,

Glenda, Charlie and David Cates