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This frozen gingerbread chai tea is the perfect way to start thinking about fall, even when it’s still super hot outside!
Around the middle of August every year, I always get autumn fever. It is one of my favorite seasons of the year, a slight second to Christmas 🙂
Fall is so comforting, full of amazing smells everywhere you go. Not only does nature smell amazing, but all the autumn flavors in the kitchen smell heavenly too! The minute I took a bite of these Enjoy Life Foods gingerbread spice cookies, I was transported to a beautiful fall day! And they smelled delicious.
These gingerbread cookies are certified gluten-free, and free-from the top 8 most common food allergens (wheat, dairy, soy, eggs, tree nuts, peanuts, fish and shellfish). They are also verified Non-GMO, certified Kosher & Halal, and are made with no artificial ingredients.
So, they are the perfect healthy, allergy-friendly option!
Chai tea (check out this list for more fun fall inspired teas) is another favorite thing of mine for the fall season. I wanted to combine the two with a fun recipe that could be enjoyed now even with the summer heat.
- 8 oz boiling water
- 2 chai tea bags
- 2 Enjoy Life gingerbread cookies
- 1/2 cup unsweetened vanilla almond milk
- 2 tbsp sweetener (more or less to taste, I used stevia)**
- Steep the tea bags in the boiling water for 5 minutes.
- Allow tea to cool to room temperature (add to fridge).
- Crumble up the two cookies and add to the blender. Add in the almond milk, tea, and sweetener.
- Top with ice and blend until smooth.
- You can use honey, maple syrup or coconut sugar for the sweetener. Any natural choice works great here!
Don’t those cookies look so soft and crumbly? They are! The gingerbread matches so well with the flavor of the chai tea too. I couldn’t get over how delicious it was!
If you want to make this REALLY thick and creamy, you can also make the tea ahead of time, then freeze it into some ice cubes. Use the ice cubes in the blender with the other ingredients and it will be much thicker.
Get this awesome chemistry inspired cup here!
I can’t leave you without a chemist tip for today! I mention coconut sugar and honey for sweeteners often. Both have a great taste and are very sweet.These options are great because they are more natural than regular sugar. Coconut sugar comes from coconut, so many people on Paleo or whole diets like to use this. Honey, in raw form, is also natural and a great option for added sweetness.
Honey also has some fantastic chemical properties that have been linked to helping with inflammation, soothing sore throats, and helping with energy.
Chemically, sugar is sugar. But these sources have added benefits. If you prefer sugar-free options like I do, stevia is the best way to go. It is also a naturally derived sugar-free option!
I don’t know about you, but I am REALLY excited for fall now. There is some fun stuff happening in the Chemistry Cachet kitchen for this coming season, so stay tuned!