{A Little Tea Love} Dark Chocolate Chai Sugar Cookies

Guys, my house smells AMAZING.


As you already know, I love chai. It’s pretty evident in some of the baking I do, like these Dark Chocolate Chai-infused Scones, but while those were just infused with the tea, I knew that it would be an awesome idea to go all out and just grind the tea up and use it in a recipe.

My go-to recipe for using ground up tea?


This recipe is a little different from the Earl Grey tea cookies I’ve made, but they’re equally delicious. The Dark Chocolate Chai adds a spiciness that is balanced out by the sugar, and using the Perfect Cup Spoon as your measuring device, they turn into the perfect little morsels to accompany your afternoon cup of tea.

Dark Chocolate Chai Sugar Cookies

These will be a big hit at your next tea party or get together — and definitely a conversation piece since they’re made with tea! If you’re not a fan of the Dark Chocolate Chai, you could use any other ground up tea. Toffee Crunch or Creme Carmello would work nicely, too.


Dark Chocolate Chai Sugar Cookies
Recipe adapted from Sweet Lavender Bake Shoppe

1/2 cup plus 2 tbsp sugar
1 tbsp brown sugar
1/2 cup butter (room temperature)
2 tbsp ground up Dark Chocolate Chai tea
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla

Sugar Topping: 
1/4 cup sugar
1/4 tsp ground up Dark Chocolate Chai tea
1/4 tsp vanilla

Preheat oven to 350 degrees.

For the cookies: 
Cream together butter and sugars — add ground up Dark Chocolate Chai tea and mix well. Add in flour, baking soda, and salt and mix well. Add in egg and vanilla.

Using your perfect cup spoon, roll spoonfuls of batter into balls.

For the sugar topping: 
Mix together sugar, ground up Dark Chocolate Chai, and vanilla.

Roll balls in sugar mixture and place on a parchment paper lined baking sheet. Bake about 10 minutes or until cookies have risen and tops have started to crack. Let them cool slightly before removing to cool completely on a wire rack.

Makes about 45 perfect cup spoon sized cookies. Store in an airtight container.



{A Little Tea Love} Dark Chocolate Chai Infused Scones

When it comes to the fall months — okay, for me it might be a year round thing — Chai is definitely one of those super comforting drinks. The mix of spices that are a combination of spicy and sweet just warms you up on a cold day.

Chai is so popular right now that even Oprah is promoting her own blend at Starbucks.

While I do love me a good Starbucks Chai once in a while, it is SO not good for my pocketbook. So instead I’ve fallen in love with Steeped Tea’s Dark Chocolate Chai blend.

But it’s not just for drinking! While the smell of any chai is something I can totally get behind drinking all the time, or even smelling all the time — what? am I the only one who keeps a container of tea around to smell? — it’s also great for baking!

I’ve already shared my Earl Grey Tea cookie recipe that I love so much and now I have a great scone recipe infused with the wonderful aroma of chai. These are sure to be a hit!

Dark Chocolate Chai SconesThese scones are going to be devoured at your next tea party! And everyone will want the recipe.

Dark Chocolate Chai Infused Scones
Adapted from Fresh Food Perspectives

2 tsp. Dark Chocolate Chai loose leaf tea
3/4 cup milk

1 1/3 cup whole wheat flour
1 cup all purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted, cold butter, grated
1/2 cup of chai-infused milk
1 egg
1 teaspoon vanilla

3/4 cup powdered sugar
2 tablespoons of chai-infused milk
Splash of vanilla

The day before you prepare your scones, you’re going to want to start infusing your milk. You could use your loose leaf tea to make yourself a cup first, then dump the tea leaves into a container with your milk and pop it in the fridge. Alternatively, you could heat up the leaves on the stove with your milk for a little bit, then let the mixture cool, pop a lid on it and let it steep overnight in the fridge.

Once your tea is steeped, pour the mixture into another bowl throw a fine sieve, pressing to get as much of the milk out of the leaves as you can. The mixture is going to be a beautiful caramel colour (and it will smell amazing!).

Preheat oven to 350 degrees.

In a separate mixing bowl, whisk together flours, brown sugar, baking powder, and baking soda. In a measuring cup, whisk together a half cup  of your chai-infused milk, 1 egg, and 1 teaspoon of vanilla. Set aside.

Add the cold butter to flour mixture and mix in. You can use a flour cutter or cut it in with two forks. Continue until the butter is well incorporated into the mixture.

Add the wet ingredients to the dry ingredients and stir until combined. It will be a bit of a stiff dough. Refrigerate for about 15 minutes. Line a baking sheet with parchment paper. Once your dough is chilled, pull it out of the fridge and dump it onto a lightly floured surface. Pat it out to form an 8-inch circle and slice into triangles. You can leave it as 8 larger scones, but I like to slice up each larger scone into a smaller one — perfect for tea time!

Bake for about 16 minutes, until the tops start to brown. Remove from the oven and allow to cool.

Once cooled, you can drizzle the glaze over top. Whisk together the powdered sugar, 2 tbsp. of your chai-infused milk, and vanilla. Pour the mixture into a ziploc bag, cut a small hole in the corner and drizzle. Allow them to sit so the icing can set.

These freeze beautifully, but are best when served fresh.

Do you use tea for cooking? Any good recipe suggestions?


{A Little Tea Love} Earl Grey Tea Cookies

It’s no secret that I love my tea. While I seem to have more loose tea than I can shake a fist at (which never seems to stop me from buying more) some of the tea bags I used to use have gone neglected in the cupboard. But that doesn’t mean they can’t be used!

I came across this recipe for Earl Grey Tea cookies before I had my tea party last month. I wanted something that would be perfect to be served with tea and these fit the bill perfectly! They’re also so simple to prepare that it takes barely any time at all. They’re great when you need something quick!


I had to modify the recipe slightly since I never have some of the ingredients called for, but they still taste amazing.

Earl Grey Tea Cookies
Adapted from Oleander and Palm

1 cup margarine
2/3 cup powdered sugar
2 tsp. vanilla
4 Earl Grey teabags (cut open, tea removed)
1 3/4 cup flour

Preheat oven to 350.

Cream margarine and powdered sugar together. Add in vanilla and tea leaves. Add flour and stir until mixed. Wrap in plastic wrap and refrigerate for a half hour.

From here you can either roll out the dough and cut into shapes with cookie cutters. Alternatively, you could also wrap the dough in plastic wrap as a log and just cut out rounds. I kind of preferred the latter, since the dough kept sticking, despite the fact that the counter was well floured.

Place on a baking sheet lined with parchment paper and chill in refrigerator for 20 minutes before baking. Bake for 12 minutes and cool on a wire rack.

These do keep really well in an airtight container, but I find they never last more than a few days. They’re wonderful!

Do you use tea for cooking? Any good recipe suggestions?