A chai tea latte with gingerbread cookies? Congratulations, you’ve officially embraced your inner cozy grandma. This drink blends black tea, warm spices, and steamed milk into a hug in a cup. The cookies? Spiced, slightly crispy, and perfect for dunking—because let’s be real, that’s half the fun. Together, they taste like sweater weather and questionable holiday decorations. Whether you’re pretending it’s winter or just need a break from adulting, this pairing delivers. Grab a mug, preheat the oven, and let’s turn your kitchen into a ginger-and-cinnamon-scented wonderland. Bonus points if you don’t burn the cookies.
Chai Tea Latte with Gingerbread Cookies
A chai tea latte with gingerbread cookies? Congratulations, you’ve officially embraced your inner cozy grandma. This drink blends black tea, warm spices, and steamed milk into a hug in a cup. The cookies? Spiced, slightly crispy, and perfect for dunking—because let’s be real, that’s half the fun. Together, they taste like sweater weather and questionable holiday decorations. Whether you’re pretending it’s winter or just need a break from adulting, this pairing delivers. Grab a mug, preheat the oven, and let’s turn your kitchen into a ginger-and-cinnamon-scented wonderland. Bonus points if you don’t burn the cookies.
Ingredients
For the Chai Tea Latte:
- 2 cups water for the tea magic
- 2 black tea bags or loose-leaf if you’re fancy
- 1 cup milk whole, almond, oat—whatever fuels your soul
- 2 tbsp honey or sugar if sweetness is your thing
- 1 cinnamon stick essential for the aesthetic
- 3 whole cloves adds warmth, like a tiny spice hug
- 3 cardamom pods because depth of flavor matters
- ½ tsp ground ginger or fresh if you’re feeling ambitious
- ½ tsp vanilla extract optional, but makes everything better
For the Gingerbread Cookies:
- 2 cups all-purpose flour to hold everything together
- 1 tsp baking soda so they don’t bake into bricks
- ½ tsp salt balances the sweetness
- 1 tbsp ground ginger because we’re serious about flavor
- 1 tsp cinnamon the heart of every holiday cookie
- ¼ tsp ground cloves tiny but mighty
- ½ cup unsalted butter softened, not melted into a tragedy
- ½ cup brown sugar adds chewiness
- ¼ cup molasses the secret weapon for deep flavor
- 1 egg room temperature, trust the science
- 1 tsp vanilla extract because why not?
Instructions
Step 1: Make the Chai Tea Latte
- Heat water in a saucepan until it’s almost boiling.
- Add tea bags, cinnamon stick, cloves, cardamom, and ginger.
- Simmer for 5 minutes, then remove from heat.
- Strain out the spices, unless you like chewing your tea.
- Heat milk separately, whisking until frothy.
- Stir honey and vanilla into the tea.
- Pour into mugs, top with frothy milk, and enjoy the seasonal magic.
Step 2: Bake the Gingerbread Cookies
- Preheat oven to 350°F (because raw dough is risky).
- In a bowl, mix flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, beat butter and brown sugar until fluffy.
- Add molasses, egg, and vanilla, then mix until smooth.
- Gradually stir in dry ingredients until dough forms.
- Roll dough onto a floured surface and cut into shapes (or just go freeform).
- Place on a baking sheet and bake for 10-12 minutes.
- Let cool or burn your mouth like an impatient genius.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Iron: 9%
- Calcium: 7%
- Potassium: 6%
- Magnesium: 5%
- Vitamin B6: 4%
Pro Tips for Maximum Flavor
- Want a stronger chai? Let the tea steep longer.
- Cookies too crispy? Use more brown sugar for chewiness.
- Need extra spice? Add a pinch of nutmeg.
- Feeling fancy? Drizzle cookies with white chocolate.
