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
- 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.
- Add tea: Stir in the black tea and simmer for another 2–3 minutes.
- Add milk: Pour in the milk and bring the mixture back to a gentle boil. Watch closely to avoid overflowing.
- Sweeten: Add sugar or honey to taste.
- 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:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars together until light and fluffy.
- Add eggs and vanilla, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in chopped pecans.
- Scoop dough by tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden brown.
- 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
