In the time of year where holiday chex mix abound, this one will be a surprising change and yet familiar to loved ones and the family! The base starts with a classic chex and pretzels, then everything gets coated in a melted butter and chai spice mixture that perfumes your whole kitchen. And truly, it smells incredible, if you make it for the smell alone you will know its worth it. I like using a blend that brings cardamom forward since it balances the sweetness without making the mix feel heavy.
The texture comes from a few simple additions. Crushed ginger snap cookies bring a gentle heat. Pistachios give color and crunch. Unsweetened coconut adds depth. The cinnamon chex rounds everything out, and the sugared chai chex weave those flavors together. Once it cools, I scatter in a little food grade rose petals. This is also when I add the chocolate dipped pretzels! Only some of them need chocolate so the mix stays bright and spiced.
Baking the mix at a low temperature is the key to keeping everything crisp. Stirring during the bake helps the sugar coating dry evenly. You can portion this into jars for gifting or keep it in a big tin on the counter and grab a handful when you need something cozy (I might have done this).
If you like a chex mix that feels warm without being overly sweet, this one finds that middle ground. The chai gives it personality, and it holds its crunch for days which makes it good for weekend prep or for bringing to gatherings. Every bite has a little something different which is what makes it fun to eat. If you make it, let me know how it goes and how you adapted it for your kitchen!
Chai Spiced Holiday Chex Mix
Equipment
- Large mixing bowl
- Sheet pan
- Parchment paper
- Small saucepan
- Spatula
Ingredients
Chex Base
- 3 cups Rice Chex
- 2 cups Cinnamon Chex
- 1 cup pretzel sticks halved
- ¾ cup pistachios raw or roasted, unsalted
- ½ cup unsweetened coconut flakes
- 1 cup crushed ginger snap cookies crush into chunky bits
- ½ cup chocolate-dipped pretzel sticks optional but recommended
Chai-Spiced Butter Coating
- 6 tablespoons melted butter or vegan butter
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon chai spice mix see below
Chai Spice Mix
- use 1 tablespoon for the mix, store the rest
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
Finish After Baking
- 1 –2 tablespoons sugar for dusting
- 1 –2 tablespoons culinary rose petals lightly crushed
- Optional: extra pistachios for topping
Instructions
- Heat to 250°F (120°C). Line a sheet pan with parchment.
- In a very large bowl, combine the Rice Chex, Cinnamon Chex, halved pretzels, pistachios, coconut flakes, and crushed ginger snaps. If using chocolate-dipped pretzels, set them aside until after baking.
- In a small saucepan, melt the butter. Stir in the sugar, vanilla, and 1 tablespoon of chai spice mix until the sugar melts into a glossy paste.
- Slowly drizzle the chai butter over the Chex mixture, tossing with a spatula until everything is evenly coated.
- Spread onto the parchment-lined tray in an even layer.
- Bake 45 minutes, stirring every 15 minutes for even drying.
- Remove from the oven and let cool 20 minutes.
- Once fully cool, toss in the chocolate-dipped pretzels (if using), a dusting of sugar, pistachios, and the crushed culinary rose petals.
Notes
Chocolate Pretzels? Absolutely add some. Only dipping half keeps balance while giving gorgeous glossy texture in photos/videos.
If adding flowers, use culinary grade only. A little goes a long way!
For a Gluten-Free option, use GF pretzels and GF ginger snaps.
For a Vegan option, use vegan butter + dairy-free chocolate pretzels.