Go Back

Chai Spiced Holiday Chex Mix

Miranda | The Herby Eater
A fragrant, colorful holiday Chex mix layered with warm chai spices, cinnamon-sugar Chex, crushed ginger snaps, toasted pistachios, coconut flakes, rose or edible flower petals, and optional chocolate-dipped pretzels for sweetness. Crunchy, cozy, just lightly floral, and festive!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American, Holiday

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

Keep in an airtight jar or tin for up to 10 days.
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.
Keyword Dessert, Holiday, Snack, Vegetarian