Create a sweet gift using items from your spice drawer
We all have them. These adorable people who fall into the gray gift box. You would like to give them a gift, but you don't want to overwhelm them. A sweet token is enough....

DIY Masala Chai Mix Gift Box: Create A Sweet Gift Using Items From Your Spice Drawer

We all have them. These adorable people who fall into the gray gift box. You would like to give them a gift, but you don't want to overwhelm them. A sweet token is enough. Instead of the typical cookies or cakes, try this year to offer something global: House spicy chai blend.

I first shared how to create them during my very first Pop-Up Bookclub on Facebook LIVE (watch the recording to see me put them together). The mixture goes as well on a doorknob as it does on a stocking. AND they barely take 3 minutes to assemble.

DIY Masala Chai Mix Gift Box: Create a sweet gift using items from your spice drawer and vintage bags

1. In the the cutest gift bag you can find, add:

10 cardamom pods, slightly cracked
10 black peppercorns
1 teaspoon of fennel seeds
2 cinnamon sticks
1 large shank of fresh ginger

2. Place the spice bag in a box or larger bag with 6 black tea bags.

DIY Masala Chai Mix Gift Box: Create A Sweet Gift Using Items From Your Spice Drawer

3. Include instruction tags (just use this Chai Mix Gift Tags PDF to download and print the instruction labels). I stuck them on the inside flap of my box… but you can also hang them on the ribbon.

DIY Masala Chai Mix Gift Tags: Create a sweet gift using items from your spice drawer

That's it!

Of course, there are many variations to amplify this gift. You can include a colander. You can hang the bag of Chai Mix on a box wrapped in black tea. You can include directions inside the bag. You can just invite the recipient over for tea at your house 🙂 Also: Asian markets often sell ginger at room temperature - if they do, don't worry about adding the note about refrigerating ginger. If they don't use it fast enough, it can sprout (which is good news for their garden!).

life from scratchIf you are interested, the original chai recipe can be found in my memories, Life from scratch: a memory of food, family and forgiveness. In the book you'll find 28 more recipes from my time cooking the world, as well as the story that explains why I became obsessed with cooking 195 countries in the first place (Hint: this has a lot to do with my childhood meaning above below.).

Enjoy this nice little gift for the loved ones in your life.

Sending lots of love to you and your loved ones this holiday season.

xxoo
Sasha



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

SHOP NOW

Leave a Reply

Your email address will not be published. Required fields are marked *