Lifestyle Recipes Seasonal

White Chocolate and Pistachio-Dipped Rooibos Chai Shortbread

December 1, 2017

There’s no flavor more fall than the spice of chai tea.

With cinnamon, cardamom, and ginger, baking with chai is the perfect way to give any of your favorite baked goods an instant fall makeover. Just take our white chocolate and pistachio-dipped chai shortbread cookies.

While they sound—and taste—almost too good to be true, the quick boost of flavor from cooking with tea has these tasty fall-spiced goodies ready for your holiday party all under one hour from start to finish. Shhhh, we won’t tell if you don’t.

With flecks of loose tea directly blended into the butter and sugar, a beautiful white chocolate shell and a nutty crunch from a sprinkling of pistachios, these simple cookies will have your friends thinking you put in way more time in the kitchen than you did.

So, grab yourself some Flora Rooibos Chai (US/CA) and give your holiday cookies the makeover they deserve.

If you ran out of chips or just don’t want to mess with melted chocolate, no worries! These bad boys are just as good chocolate-free.

Who knew tea could be good for so much more than drinking?

Happy baking!

Hillary Eaton is a Los Angeles based food and travel writer whose work has appeared in such publications as VICE, Food & Wine, Refinery 29, Complex and Los Angeles Times.

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