Moving through Autumn and into the build up to Christmas, chai spice is my favourite flavour. Whether it’s a chai smoothie, porridge, latte, cake or granola, I’m there! And to make it just that little bit better, add some chocolate in.
You can probably tell by now, I’m obsessed with nut butter, I just can help coming up with more yummy flavour combinations!
To give this one slightly more of a Christmas kick, I used mainly pecans, but you can use whichever nuts you like in any quantity!
Instead of an unflavoured sweetener this time around, I used the syrup from the stem ginger jar, adding a bit more gingeryness at the same time as sweetness.
- 200g mixed nuts
- 1 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 2 stem ginger chunks and 2 tsp of the syrup they’re in
- Grating of nutmeg
- 100g dark chocolate
1- Place the nuts on a tray to gently roast them, cook for about 10 minutes or a little longer, till they’re just golden.
2- Once coloured and cooled, blend in a food processor until creamy, this took about 10 minutes for me. Funnily enough, I find the more nuts, the quicker it is to blend! Your blended may need a rest half way if it starts to heat up.
3- Once smooth, add in the ginger chunks and syrup, blend till combined, stir through the spices.
4- Next, melt the chocolate over some boiling water or in a microwave. Add this into the nutty mix and blend one final time.
5- Transfer to a sterilised jar, it will last for around one month, but I’m sure you’ll eat it before then! This is perfect as a gift too, so label it and tie a nice ribbon around if so!
I love this served on smoothie bowls, stirred into porridge on a cold morning, spread on to toasted rye bread, or simply off the spoon! Let me know what you think in the comments below!
– Laura x