What's For Breakfast: Coconut Chai-Spiced Granola

Your morning bowl of yogurt is clamoring to be covered with this coconut chai-spiced granola.

What I'm Drinking: Coconut Iced Chai Latte

I'm a huge fan of chai lattes. I'm pretty particular about how a chai latte should taste -- I definitely prefer a spicier flavor and prefer it to not taste too sweet. I recently made the hour drive south to our nearest Starbucks in Wausau to give the new Oprah Chai a try. Though more expensive than a regular Starbucks chai latte (admittedly, my favorite kind of chai; don't judge), I really did like the flavor of Oprah's version -- the spicy flavors of chai tea (cinnamon, cardamom, ginger, cloves) really shine through and the sweetness is just right -- not too much, nor too little.

Unfortunately, given that our nearest Starbucks is an hour's drive away, more often than not, if I want a chai latte, I have to make my own. Recently, on a particularly warm Spring day, I made myself a batch of chai tea concentrate to use in iced lattes. Rather than use milk in my iced chai, I opted to add a little bit of tropical flavor with the addition of coconut milk. You could use your favorite milk -- dairy, soy, almond -- in this recipe. Or if you're feeling particularly indulgent, use half-and-half or cream to really amp up this iced latte's luxurious flavor.

Coconut Iced Chai Latte (printer-friendly version)
makes 6-8 servings

4 cups filtered water
1/4 cup brown sugar
3 whole cloves
3 whole allspice berries
2 whole star anise pods
2 cardamom pods, crushed
6 chai tea bags

1. Add the water, sugar, and spices to a small sauce pot. Bring to a boil over medium heat, then remove from the heat and add six chai tea bags.
2. Allow the tea to steep for at least 30 minutes; the longer it steeps, the stronger the flavor will be. (I allowed my tea to steep for one hour.)
3. Remove the tea bags and then strain the mixture to remove the spices. Pour the chai tea concentrate into a pitcher or a bottle with a lid (a large mason jar works well) and place in the fridge to chill for at least one hour.

To serve: fill a highball glass with ice. Then fill the glass 3/4 of the way full with the chai tea concentrate. Top with coconut milk and serve.

What's Baking: Coconut Chai-Spiced Cookies

As my profile notes, chai lattes are one of my favorite things. Given that my favorite version comes from Starbucks (don't judge me), I don't get them as often as I'd like, since our nearest 'bucks is an hour's drive away. Sure, sure, I can buy the Tazo chai mix and make myself a chai latte at home, but it's just not the same! Lately, I've been on a black tea kick at home, and my new favorite is Zhena's Gypsy coconut chai black tea -- it is SO good. (I've had the best luck finding it at World Market, if you're interested.)

Since I love the combo of coconut and chai in a tea, I thought I'd give a tea cookie version a try. These shortbread cookies are gently chai-spiced, crunchy, and delicious. And given their firm texture, they are  perfect for dipping in a hot cuppa tea.

Coconut Chai-Spiced Cookies (printer-friendly version)
makes about 3 dozen

1/2 cup unsweetened shredded coconut

1 1/3 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

pinch of ground black pepper

3/4 cup unsalted butter, room temperature
1/2 cup plus 1 teaspoon sugar
1/2 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
white/clear sanding sugar

1. Preheat the oven to 325 degrees. Spread the shredded coconut on a baking sheet lined with parchment paper or a silpat. Place in the oven and toast the coconut until golden brown, about 8 minutes, stirring half-way through the cooking time. Remove from the oven. Once cool, place the toasted coconut a food processor and process until coarsely ground.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, and black pepper. Set aside.
3. In an electric mixer, cream together the butter and sugar until light and fluffy. Stir in the salt and vanilla. Stir in the flour mixture in two batches. Then stir in the toasted coconut.
4. Turn the dough out onto a lightly floured surface. Gather it into a ball and then flatten into a disk. Cover with plastic wrap and chill in the fridge for at least an hour or up to 48 hours.
5. Preheat the oven to 325. Line a baking sheet with parchment paper or a silpat. Roll out the dough until it is about 1/4-inch thick. Use a 1 3/4-inch to 2-inch fluted cookie cutter to cut the dough into rounds. Set the rounds on the prepped baking sheet about one inch apart. Sprinkle sanding sugar over top each round.
6. Bake the cookies for 20 minutes, or until lightly golden in color. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
7. Cookies can be stored in an airtight container for up to one week.

 (inspired by this Smitten Kitchen recipe)

Mid-Morning Snack: Muffin and a Chai

Another grey and gloomy day in Philly. However, the sun decided to make a quick appearance, so I opted to take advantage of the teasing rays of light and snuck out to run a couple quick errands. First stop was to Starbucks, where I ordered my ol' standard, a grande nonfat chai latte. Then on to Whole Foods, where I picked up the vegan lemon coconut muffin pictured above. I figured the flavors would at least make me feel like I was in a tropical location, even if the temperature outside is in the 30s. Since April is National Grilled Cheese Month, I decided to pick up a few ingredients in order to start the celebration off right.

What's on the menu for tonight? A grilled cheese sandwich made with freshly baked sourdough bread, heirloom tomatoes, and mozzarella cheese handcrafted in Vermont. Which could quite possibly be a contender for the Most Pretentious Grilled Cheese Ever. And, since we still have some leftover pesto and basil, I think those ingredients will also have a guest-starring role in the panini as well. Who's excited? Is it dinnertime yet?!