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Cozy up with this 6-ingredient spiced chai popcorn. It’s sweet, a little spicy, crunchy, cozy, and perfect for movie nights or anytime cravings hit! Plus, it’s ready in just 10 minutes!
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Why You’ll Love This Chai Spiced Popcorn Recipe
Nothing completes a movie night, study session, or lazy Sunday like a big bowl of freshly popped popcorn. And while classic salty, ‘buttery’, or even sweet and salty popcorn is great, this chai-spiced popcorn is on a whole new cozy level. Sweet, crunchy, a little spicy, and seriously addictive with none of the refined oils and/or chemicals in microwave versions. You won’t be able to stop at just one handful!
And honestly, you don’t need to. Popcorn is a pretty healthy, low calorie snack, especially when prepared at home. But it doesn’t short change on the yum and fun factors. The popping sound, the toasty smell, the fact it ends up everywhere (including my hair)… All part of the experience – pure joy. Plus, it’s easy to make on the stove or in a microwave, it’s ultra budget-friendly, and this addictive version is bursting with warm spices (chai spice OR pumpkin pie spice work interchangeably!). In other words: perfect to munch while snuggled under a blanket.
Looking for more movie night snacks? Try chocolate coconut balls or vegan soft chocolate chip cookies! If you’re here for chai flavor, you might also enjoy a spiced persimmon smoothie, homemade chai concentrate, or use chai spices for these cinnamon spice almonds.
The Ingredients
Don’t have spices? Grind the contents of chai spice tea bags, use Chai latte powder, or use pumpkin pie spice for pumpkin spiced popcorn.
Recipe Variations
- Black pepper: (freshly cracked) For a ‘spicier’ chai spice blend.
- Ginger: Add a pinch of ground ginger for zing.
- Vanilla: Add some vanilla extract to the oil, OR add vanilla powder to the chai blend.
- Vegan chocolate: Add cocoa powder to the spice blend, drizzle melted vegan chocolate over the spiced popcorn, or toss in dairy-free chocolate chips.
- Coconut: Toasted coconut flakes taste amazing with this spiced fall popcorn.
- Nuts: Add toasted pecans or walnuts for extra crunch and healthy fats.
How to Make Popcorn
Stovetop Popcorn
- Heat a large, heavy-bottomed saucepan over medium heat with 1 tbsp oil and 2-3 kernels, covered.
- When they pop, remove the pan from the heat for 40 seconds. Add the remaining kernels in a single layer and toss to coat.
- Return to the pan over medium-low heat with the lid slightly ajar (to avoid steaming the popped corn), and wait for the kernels to pop. Shake it occasionally to avoid burning.
- When the popping slows to every few seconds, remove the pan from the heat.
Unpopped kernels left in the pan? Return those to the heat.
Microwave popcorn
- Combine the popcorn kernels and one teaspoon of oil in a paper bag (or a plate-topped, microwave-safe glass bowl).
- Fold the top 2-3 times to seal, then place in the microwave upright.
- Microwave for 2-4 minutes (4-6 minutes in the bowl), until the popping slows to every few seconds.
How to Make Chai Popcorn
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, use your preferred method to pop the popcorn kernels. Then, transfer the popcorn to a bowl and drizzle with the oil, tossing gently.
Step 2: Meanwhile, in a small bowl, mix the sugar and chai spices. Finally, sprinkle the chai spice over the popcorn, toss to distribute, then enjoy your chai popcorn!
FAQs
Oil helps cook the popcorn, while keeping kernels from burning. It also helps the seasonings adhere, though paper bag microwave popcorn may be done without oil. To reduce the amount, use an oil spray to lightly coat the popped popcorn.
Popcorn is super affordable and goes far. As a general rule, each tablespoon of popcorn kernels makes about 2 ½ cups of popped popcorn.
Absolutely! Simply use your favorite powdered sweetener like stevia or monk fruit.
Toni’s Recipe Tips
- Use the right pan: When making popcorn on the stove, use a large, heavy-based pan with a glass lid (to monitor the kernels as they pop).
- Don’t overload the pan: Remember that the kernels need space to pop. Pop them in batches if you only have a small pot.
- To avoid burned popcorn: Shake the pan occasionally and stop cooking when there is a 2-3 second silence between pops.
- Taste and adjust: Start with half the spice mix and sweetener, then increase to taste.
Storage Instructions
Store: Freshly popped popcorn has the best texture when enjoyed immediately. However, you can store leftovers in an airtight container at room temperature for 2-3 days, or in the fridge for 1-2 weeks.
Freeze: In a fully airtight (to avoid sogginess) container for 2-3 months, eating it right from the freezer.
Make ahead: You can prepare and store a batch of chai spice for several months.
Top Tip: Chai spice tastes amazing in vegan hot chocolate, oatmeal, overnight oats, vegan cookies, pancakes, and as a fun (and low-budget) gift!
More Simple Vegan Snack Recipes
Vegan Breakfasts
Baked Apple Chips
Vegan Appetizers
Crispy Baked Kale Chips [+ Air Fryer Method]
Vegan Desserts
Sweet and Salty Popcorn
Vegan Snacks
Mushroom Jerky Recipe (Protein Packed!)
If you tried this chai spiced popcorn recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Chai Spiced Popcorn
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Ingredients
- ½ cup of popcorn kernels
- 2 tablespoons melted coconut oil
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
Instructions
- Air-pop the popcorn using your preferred method and transfer it to a large bowl.
- Drizzle the melted coconut oil over the popcorn and toss to coat evenly.
- In a small bowl, mix together the sugar, cinnamon, cardamom, nutmeg, salt, and cloves.
- Sprinkle the spice mixture over the popcorn and toss well to coat.
Notes
- Use the right pan: When making popcorn on the stove, use a large, heavy-based pan with a glass lid (to monitor the kernels as they pop).
- Don’t overload the pan: Remember that the kernels need space to pop. Pop them in batches if you only have small pots.
- To avoid burned popcorn: Shake the pan occasionally and stop cooking when there is a 2-3 second silence between pops.
- Taste and adjust: Start with half the spice mix and sweetener, then increase to taste.
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Such a fun flavor twist for regular popcorn!
Do you think I could use melted Earth Balance instead coconut oil?
We haven’t tried out that sub yet so can’t guarantee the results but please let us know how it turns out if you end up giving it a go! 🙂