Thoughtful homemade gifts are some of my favorite to receive, especially when they’re the edible kind. For this year’s holiday issue of Edible Magazine, I created two new winter recipes perfect for holiday gifting – an instant chai hot chocolate mix made from superfoods and warming spices, and a maple apple granola. You can find these recipes alongside a series beautiful local food culture stories in print in this month’s magazine.
Both of these recipes – chai and granola – are easiest stored and gifted in mason jars. Wrapped simply ribbon with hanging tags of listed ingredients and serving instructions, these are quick to make and share. You can even include a fresh made bottle of sprouted almond milk for a complete ready-to-enjoy package.
2 cups raw cacao powder (or carob powder for a caffeine-free alternative)
2 cups coconut sugar
4 tbsp ground cinnamon
4 tbsp ground ginger
4 tbsp ground cardamom
1 tsp ground clove
In a small mixing bowl, combine all ingredients. Whisk until well combined. Divide the dry mixture between jars. Seal with a lid and decorate as desired to gift.
Instructions to serve, heat 2 cups of almond milk (or milk of choice) on your stovetop until lightly warm, not boiling. Remove from heat and transfer to a blender. Add 1-2 tbsp of the mixture and blend until creamy. Pour into a mug and enjoy while hot!
Makes 12 small gift jars