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The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.
Just 20 minutes and 9 ingredients are required for you to check homemade holiday gift giving off your to-do list. Let’s make nut butter!
How to Make Homemade Chai-Spiced Nut Butter
This creamy, warming spread begins with lightly roasting cashews and almonds to bring out their natural richness. The types of nuts aren’t super important, so feel free to switch them up or even try seeds for those with nut allergies!
After roasting, it’s time for homemade nut butter! You can use a food processor or high-speed blender for this step. It can take up to ~10-12 minutes depending on the power of your machine, but it’s worth the wait!
Once it’s smooth, it’s time to infuse sweet + spicy chai flavor with coconut sugar, cinnamon, ginger, cardamom, nutmeg, and cloves. A pinch of sea salt seals the deal, enhancing all the flavors. And just like that, you’ve got homemade chai-spiced nut butter!
We hope you LOVE this nut butter! It’s:
Warming
Perfectly spiced
Lightly sweetened
Great for gifting
Easy to make
& SO delicious!
It’s delicious with apple slices, on toast or roasted sweet potatoes, and more. Try it with our Easiest Whole Grain Seeded Bread, Easy Whole Grain Vegan Pancakes, Best Gluten-Free No Knead Bread, Ultimate Gluten-Free Bagels, or Gluten-Free English Muffins.
P.S. Stay tuned for a new way to use it coming soon (hint: Cookie week is almost here)!
More Homemade Nut Butter Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 24 (1-Tbsp servings)
Prevent your screen from going dark
- 2 cups raw cashews
- 1 cup raw almonds (or sub pecans or more cashews)
- 1/4 cup coconut sugar (or sub brown sugar)*
- 1 ½ Tbsp ground cinnamon
- 1/2 Tbsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
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Preheat the oven to 350 degrees F (176 C). Place the cashews and almonds on a bare baking sheet and bake for 8-10 minutes. Remove them when they’re a light golden color (i.e., before they become a deeper brown color).
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Carefully transfer the roasted nuts to a food processor or high-speed blender and process until completely smooth, scraping down the sides as needed. This can take up to 10-12 minutes. You want to give it enough time for the oils to release and for the nut butter to get slightly runny. The stages of processing will be a fine meal, which turns into a thick ball, and finally a smooth nut butter. Be patient (giving your machine breaks if it’s getting too hot)—it’s worth it!
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Once smooth, add the coconut sugar, spices, and sea salt. Process again for about 1 minute.
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Taste and adjust as needed, adding more coconut sugar, spices, or sea salt to suit your preference. We added a bit more ginger, but this will depend on the freshness of your spices and personal preference. Process once more to combine.
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It’s delicious with apple slices, on toast or roasted sweet potatoes, or added to baked goods (recipe coming soon!).
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Transfer to a jar and store at room temperature for a spreadable texture or in the refrigerator to preserve freshness. It will keep for ~3-4 weeks at room temperature, or 2 months or more in the refrigerator.
*Recipe as written makes ~1 ½ cups.
*Inspired by Ground Up PDX’s Masala Chai Almond + Cashew Butter.
*Nutrition information is a rough estimate.
Serving: 1 tablespoon Calories: 96 Carbohydrates: 6.8 g Protein: 3 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 26 mg Potassium: 109 mg Fiber: 1.2 g Sugar: 2.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 21 mg Iron: 0.9 mg
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