Chai Peanut Butter Combines 2 of Life's Greatest Things

The March/April 2015 issue of EatingWell features this intriguing chai peanut butter recipe, which combines a beloved tea drink with a classic nut butter. We can't wait to try it in cookies, oatmeal, and more. It's sugar-free, yet the addition of vanilla extract tricks your brain into thinking it's sweet.

Turn your food processor into a nut-butter-making machine with this easy recipe for homemade chai-flavored peanut butter. Try it on toast or whizzed into a smoothie with coconut milk and banana. Store airtight at room temperature for up to 1 month.

Eating Well

Chai Peanut Butter

Cook Time15 minutes
Yield1 cup or 8 (2 tablespoons) servings

From Eating Well


    1 3/4 cups unsalted peanuts 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 1/4 teaspoon salt


    1. Preheat oven to 350°F.

    2. Spread peanuts in a shallow baking dish. Bake, stirring once or twice, until fragrant, 5 to 10 minutes. Transfer to a food processor; add vanilla, cinnamon, cardamom, cloves, ginger and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 6 minutes and up to 10 minutes.