Bhakti Chai Concentrate isn’t just for tea lovers. It’s perfect for anyone who loves rich, full flavored ingredients in desserts and even savory meals. Made with fresh-pressed ginger, Bhakti Chai Concentrate is the “secret” ingredient in this delicious holiday gingerbread recipe.

3 Tbsp. Bhakti Chai Concentrate
1 cup Country Cream Butter, softened
1 cup brown sugar
⅓ cup sugar
2 Eggland’s Best White Eggs
2 cups whole wheat flour
1 tsp. cinnamon
1 tsp. allspice
½ tsp. baking soda
1 tsp. vanilla extract

Preheat oven 350°F. Using a hand mixer on medium speed, combine butter, sugars and eggs. Add Bhakti Chai Concentrate and vanilla extract and continue to mix. In a separate mixing bowl combine flour, cinnamon, allspice and baking soda. With the mixer on low, add the combined dry ingredients to the Bhakti mixture and blend into the batter. Spread batter onto greased 8 by 8 inch cake pan and bake about 25 minutes. Let gingerbread cool completely, cut into one inch squares and serve. Optional: Spread an even layer of Cream Cheese Frosting on top of cooled gingerbread before serving.

Recipe adapted from www.bhaktichai.com
Mooo News, December 2014