Chocolate Chai Latte Biscotti

Chocolate Chai Latte Biscotti made with cocoa, cinnamon and nutmeg is a deliciously flavorful, Italian cookie that's perfect for dunking. 

Biscotti is a crunchy on the outside Italian cookie that's baked twice. Like any cookie, the flavor profiles are endless! That's why I decided to make this Chocolate Chai Latte Biscotti using one of the flavored K-Cups; chai latte. 

Chai latte screams Fall is Here and when I was working in an office years ago, I used to have a cup in the afternoon as my "pick  me up". It's a little on the sweet side, but has comforting flavors like cinnamon and nutmeg. 

Ingredients Needed

For this recipe you'll need: 

• all purpose flour
• granulated sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• ground cinnamon
• ground nutmeg
• salt
• vanilla extract
• K-Cup Café Escapes Chai Latte
• hot water
• eggs
• cooking spray

How do you make Chocolate Chai Latte Biscotti?

Combine the flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl until well blended. In a separate small bowl, whisk together the eggs and vanilla.

Open the k-cup container and pour the dry chai latte powder into a coffee mug; then add some hot water and mix until the powder is dissolved. Add this mixture to the egg mixture and mix well. 

Next, add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.

Turn the dough onto a lightly floured surface (like a clean cutting board) and knead until the dough is no longer sticky. Form the dough into a 12-inch long log shape and flatten down so that it is no higher than 1-inch.

Spray a baking sheet with cooking spray, place the dough on top and bake in a preheated at 325 degree F oven for 30 minutes. 

Remove the pan from oven and allow to cool for 5-10 minutes; then slice the dough diagonally into ½-inch thick slices and lay them back on the baking sheet. You should get approximately 2 dozen. 

Bake for an additional 10 minutes per side and remove from oven. Allow to cool completely so that they harden; then store at room temperature in an airtight container for up to 1 week or in the freezer for up to 3 months. ~Enjoy! 

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Chocolate Chai Latte Biscotti

Carrie's Experimental Kitchen

Chocolate Chai Latte Biscotti made with cocoa, cinnamon and nutmeg is a deliciously flavorful, Italian cookie that's perfect for dunking. 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Italian

Servings 24

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 K-Cup Café Escapes® Chai Latte (2 tablespoons)
• 2 tablespoons hot water

Instructions

 

• Preheat oven to 325 degrees F.
• Combine the flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl until well blended.
• In a separate small bowl, whisk together the eggs and vanilla.
• Open the k-cup container and pour the dry chai latte powder into a coffee mug; then add the water and mix until the powder is dissolved. Add this mixture to the egg mixture and mix well.
• Next, add the egg mixture to the flour mixture and mix well until all of the ingredients have been incorporated.
• Turn the dough onto a lightly floured surface (like a clean cutting board) and knead until the dough is no longer sticky. Form the dough into a 12-inch long log shape and flatten down so that it is no higher than 1-inch.
• Spray a baking sheet with cooking spray, place the dough on top and bake for 30 minutes.
• Remove the pan from oven and allow to cool for 5-10 minutes; then slice the dough diagonally into ½-inch thick slices and lay them back on the baking sheet.
• Bake for an additional 10 minutes per side and remove from oven. Allow to cool completely so that they harden; then store at room temperature in an airtight container for up to 1 week or in the freezer for up to 3 months.

Keyword biscotti, cookies

Tried this recipe?Let us know how it was!

*Originally shared October 2011/ Updated September 2021