Everyday Show: Chai Spice Everyday Show: Chai SpiceNovember 2, 2016 in Media, TravelShare ThisFacebookPinterestTwitterPrintemailPumpkin Spice isn’t the only “cool kid on the block” for fall – Chai Spice is a delicious and nutritious blend of Indian spices that can be used in a variety of ways. 1. I want to show you first how to make your own spice blend. The word “Chai” by itself actually means tea. In the western world we have called this “Masala Chai” is mixed-spice tea. Interestingly, there is actually no fixed recipe for chai. But one ingredient that is a true dominant flavor is green cardamom. You can buy this in the bulk bin of many grocery stores. After green cardamom the flavor profiles can diverge in many different directions. I prefer cinnamon, fennel, coriander, ginger, and pink peppercorns. You can also add cloves, nutmeg, allspice, vanilla, and star anise. Once you have your spices, toast them on your skillet until they become aromatic to really release the deep flavors. If you want to make tea, keep them whole. Otherwise, you can blend them and have it on hand to give your recipes a chai flavoring. 2. You can use chai tea to flavor many recipes by either steeping and adding the liquid or using the mix itself. I love making overnight oats with a cooled Chai tea for an easy and nutritious breakfast especially for those hectic mornings. 3. You can use the mix itself by adding it to the dry mixture of almost any dessert recipe but I want to show you how to use it in a savory way with my Chai Chicken Recipe. Simply add the chai spice mix to the breading mixtures. Add a teaspoon to the flour, and a teaspoon to the panko. Take you piece of chicken and dredge it in the flour, the egg, and the panko, and place in an oiled pan to cook on each side for 3-5 minutes. Serve with my Coconut-Lime Mango Dipping Sauce!