John Denver solidified the mythical magic of Colorado with his song, “Rocky Mountain High.” There could be a couple interpretations of that song. There is the literal Rocky Mountain High, with Colorado boasting eight out of the top ten highest mountains in the continental U.S. But when Colorado legalized marijuana for recreational use, the other possible interpretation of “high” became more prevalent. Together, the two make a “high” altitude match and have fueled many a good double entendres ever since.
We’ve been asked if our tea is really Mountain “High” Chai, but alas it is not! It is just plain ‘ole delicious and chock full of healthy spices, however we can offer a special “High” Chai cookie recipe.
This Mountain “High” Chai recipe combines the best of both meanings of Rocky Mountain High. These delicious cookies use our Organic Mountain High Chai Tea and can be made with or without THC (simply swap the canna butter for regular butter) Enjoy!
Mountain “High” Chai Cookies
For the cookies:
½ cup canna-butter, softened
One cup sugar
⅛ cups brown sugar, packed
One egg
⅛ cup brewed and chilled Organic Mountain High Chai Tea
One teaspoon vanilla
Two cups all purpose flour
One teaspoon baking powder
¼ teaspoon salt
For the topping:
½ cup powdered sugar
One and ½ tablespoons milk
One teaspoon vanilla
Ground cinnamon
Recipe:
Cream the butter, gradually adding in sugars, egg, tea, and vanilla.
Add in the flour, baking powder, and salt. Mix well.
Chill the dough in the fridge for 1-2 hours.
Preheat the oven to 350.
Roll the dough onto a floured surface and cut into cookie shapes. Place on prepared cookie sheet.
Bake for 10-12 minutes. Remove from oven and let cool on tray for one minute before moving to a wire rack to complete cooling.
While the cookies are cooling combine the powdered sugar, milk, and vanilla in a small bowl.
Spread a little of the glaze on the top of each cookie. Finish with a dash of cinnamon powder.
