Chai Spiced Popcorn

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—I dare you to stop at just one handful.

Honestly, popcorn might even beat vegan chocolate in the happiness department (although chocolate coconut balls and vegan soft chocolate chip cookies are great if you’re wanting to enjoy some vegan chocolate too.)! 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, is ultra budget-friendly, and this addictive version is bursting with warm spices (chai spice OR pumpkin pie spice work interchangeably!) – perfect to munch while snuggled under a blanket.

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 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

1. Heat a large, heavy-bottomed saucepan over medium heat with 1 tbsp oil and 2-3 kernels, covered.
2. When they pop, remove the pan from the heat for 40 seconds. Add the remaining kernels in a single layer and toss to coat.
3. 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.
4. 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

1. Combine the popcorn kernels and one teaspoon of oil in a paper bag (or a plate-topped, microwave-safe glass bowl).
2. Fold the top 2-3 times to seal, then place in the microwave upright.
3. 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.

FAQs

Pro 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 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.

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!