This post was sponsored by Starbucks as part of an Influencer Activation. I received compensation and complimentary products to facilitate my review.
A delicious spiced Chai Latte is one of my favorite indulgent beverages. I drink coffee day in and day out, so when I want something special, creamy, and delicious, I opt for a Chai Latte. I used to love to get them after dinner in one of my favorite Indian restaurants, but since moving to a small city without a lot of International dining options, my Chai Lattes were strictly home-based.
I don't know if I've mentioned it elsewhere in the blog, but I've been a big fan ofTAZO®teas for years and years. I used to use their Chai teas in my homemade lattes, but there has been a brilliant development that I'm so excited about:TAZO®Chai Latte K-Cup®pods! They're brand new and I got the chance to try them out (spoilers: amazing!) and I've developed a scrumptious treat for you to try with them:Chocolate-Dipped Spiced Shortbread Wedges!
It is so easy to make a perfectly blended, sweet and spicy Chai Latte now!If you have a Keurig® you know how easy it is to pop in a pod and make a coffeehouse drink; These are a little different.
TAZO® Chai lattes come with a packet for step 1, and a pod for step 2. These lattes are made from real milk, tea leaves and spices, and your box has everything you need to make the perfect, creamy, rich-tasting Chai latte.
That's it! Once you try these you will never want another brand. Seriously. These are the perfect blend of sweet cinnamon, fragrant cardamom, and spicy ginger, giving you that Chai kick in a creamy latte.
And to go with your amazing Chai latte, I have a new recipe for you! These buttery, flaky shortbread wedges are spiced with cinnamon, cloves, ginger, and nutmeg, then dipped in creamy chocolate.
Note: If you don't have the spices I've used handy, you can substitute 1 tsp. apple pie or pumpkin pie spice.
Chocolate-Dipped Spiced Shortbread Wedges
Makes: 16 wedges
Prep time: 15 minutes
Bake time: 45 minutes
Ingredients:
- 2 1/2 c. all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of salt
- 2 sticks unsalted butter, chilled and cubed
- 1/2 c. sugar
- 12 oz. semi-sweet chocolate chips
Directions:
- Preheat oven to 325° F.
- Grease two 8-inch round cake or springform pans and line the bottoms with parchment paper.
- Add the flour, spices, and salt to a large mixing bowl and stir well with a fork or whisk.
- Add in the cubed butter and use a pastry cutter to incorporate it into the flour mixture until it resembled coarse crumbs. Alternately, you can pulse it in a food processor or use your hands to crumble and rub the butter into the flour.
- Add in the sugar and mix it in lightly by hand.
- Halve the dough mixture between your two pans and press it down evenly using a piece of plastic wrap.
- Using a knife, lightly score the dough in each pan into eight wedges. Use a fork or skewer to evenly pierce the dough all over.
- Bake on middle rack for 45 minutes, or until very lightly golden brown.
- Immediately go through your wedge score lines with a knife before the dough cools.
- Allow the shortbread to cool completely in the pan, around 1 hour.
- Pop it out of your pans and break along the score lines if they are still attached to each other.
- Pour the chocolate chips into a flat-bottomed microwave-safe container large enough to accommodate the width and length of the cookies. I’m using a small plastic food storage container.
- Microwave on high in 30 second intervals until completely melted. Stir well.
- Dip each cookie bottom into the chocolate, swirling them back and forth to completely coat the bottoms and up the sides a little, then dip the tips, and lightly scrape the bottoms against the side of the container to remove the excess chocolate.
- Place on a parchment-lines cookie sheet and place the cookie sheet in the freezer for 10 minutes to set the chocolate. Enjoy with a warm Chai Latte!
chai, dipped, shortbread, cookies, chocolate,
Desserts,
American
Chocolate-Dipped Spiced Shortbread Wedges
These buttery, flaky shortbread wedges are spiced with cinnamon, cloves, ginger, and nutmeg, then dipped in creamy chocolate.
ingredients:
- 2-1/2 c. all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of salt
- 2 sticks unsalted butter, chilled and cubed
- 1/2 c. sugar
- 12 oz. semi-sweet chocolate chips
instructions:
How to cook Chocolate-Dipped Spiced Shortbread Wedges
- Preheat oven to 325° F.
- Grease two 8-inch round cake or springform pans and line the bottoms with parchment paper.
- Add the flour, spices, and salt to a large mixing bowl and stir well with a fork or whisk.
- Add in the cubed butter and use a pastry cutter to incorporate it into the flour mixture until it resembled coarse crumbs. Alternately, you can pulse it in a food processor or use your hands to crumble and rub the butter into the flour.
- Add in the sugar and mix it in lightly by hand.
- Halve the dough mixture between your two pans and press it down evenly using a piece of plastic wrap.
- Using a knife, lightly score the dough in each pan into eight wedges. Use a fork or skewer to evenly pierce the dough all over.
- Bake on middle rack for 45 minutes, or until very lightly golden brown.
- Immediately go through your wedge score lines with a knife before the dough cools.
- Allow the shortbread to cool completely in the pan, around 1 hour.
- Pop it out of your pans and break along the score lines if they are still attached to each other.
- Pour the chocolate chips into a flat-bottomed microwave-safe container large enough to accommodate the width and length of the cookies. I’m using a small plastic food storage container.
- Microwave on high in 30 second intervals until completely melted. Stir well.
- Dip each cookie bottom into the chocolate, swirling them back and forth to completely coat the bottoms and up the sides a little, then dip the tips, and lightly scrape the bottoms against the side of the container to remove the excess chocolate.
- Place on a parchment-lines cookie sheet and place the cookie sheet in the freezer for 10 minutes to set the chocolate. Enjoy with a warm Chai Latte!
Calories
234.22
Fat (grams)
12.27
Sat. Fat (grams)
7.37
Carbs (grams)
31.88
Fiber (grams)
1.73
Net carbs
30.15
Sugar (grams)
17.90
Protein (grams)
2.57
Sodium (milligrams)
11.81
Cholesterol (grams)
15.18
https://www.southernmomloves.com/2016/05/chai-lattes-chocolate-dipped-spiced.html
©2016 Southern Mom Loves. All rights reserved.
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TAZO® has partnered with New York Times Bestselling author and host Padma Lakshmi to celebrate the release of the new K-Cup® pods. Learn more here. She has also developed recipes that pair perfectly with a cup of chai and you can find them by visiting the pairings page here.
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Are you a fan of Chai? Are you planning on trying the newTAZO®Chai Latte K-Cup®pods? What are your favorite Chai latte pairings? I love to read your comments!
Southern Mom Loves
Hi, I'm Holly. I'm a coffee-addicted, crafting, cooking, beauty-loving, dress-drooling, shoe-coveting, DIY-do or die, modern Southern mom of 2 who tries to learn something new every day. Our family loves to play together, travel, and try new things, and I blog all about it at Southern Mom Loves.
