Chai Waffles

These waffles are dreamy and delectable.

Put down that maple syrup, the whipped cream, all the toppings, I’d eat these plain and still warm from the waffle iron.

Of course, if you can wait, they are the perfect vehicle for all the usual suspects: fresh fruit, whipped cream, syrup, et cetera.

Chai Waffle Daydream

Here’s the recipe:

2 cups flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

2 eggs, separated

2 cups Chai tea

4 to 6 tablespoons melted butter

If you are using our Chai Masala, double the recipe on the back of the pack for enough chai to make these waffles. If you make the chai a day in advance you can whip it out and throw together these waffles in a skinny minute. If you’re making the chai the day of let it cool before you make your waffles.

Sift the dry ingredients together. Beat the egg whites until stiff but not dry. Beat the egg yolks and add the chai. Mix in with the dry ingredients just enough to blend them. Add the melted butter. Fold in the egg whites and bake in your waffle iron – short. sweet. tasty.

Enjoy!

XO

Charleston Spice Co.

Easiest tastiest pizza dough

We found this recipe here on The Kitchn, and we thought, Could it be this simple?

Why yes, my friends, it is this simple.

This dough is the best dough we’ve found so far! It can hold more than its weight in toppings and it has passed the Pizza For Breakfast Test. That’s right, we almost ate all of the pizza we made using this dough (more on that later) but then we thought, No, this crust needs to be put to the test, the pizza for breakfast test.

If you’re unfamiliar with this, we have a theory that the sign of truly amazing pizza is how it holds up the next day. And this crust really held its own.

And it was so easy to make!! Don’t believe me, just watch:

Here’s how to make pizza dough dreams come true:

3/4 cups lukewarm water

1 teaspoon active dry yeast

2 cups all-purpose flour

1 1/2 teaspoons salt

In a medium bowl stir together water and yeast. Add flour and salt and mix together until you have a shaggy dough. Turn out your dough and any remaining flour onto a clean surface and knead until the dough comes together and holds its shape.

At this point, you can use the dough right away, or coat it in olive oil throw it in a clean bowl & cover with a towel for a few hours, OR you can wrap it up in cling wrap & store it in the fridge for a couple of days.

When you do decide to use it, heat your oven to 500 F and cook for 9 to 15 minutes. (We usually roll the dough out on some parchment paper on a cookie sheet, we find this cuts down on the mess when we get carried away with the toppings.)

XO

Charleston Spice Co.