Spiced Chai Latte Popcorn with Ginger and Cinnamon

A delightful sweet and spicy popcorn coated in a chai latte-inspired blend of ginger, cinnamon, cardamom, and other warming spices. The perfect snack for movie night, offering a comforting and flavorful experience.

Prep Time

10 minutes

Total Time

30 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.42/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

0.5cupPopcorn Kernels(Unpopped kernels)

£0.25

3tablespoonsCoconut Oil(Or vegetable oil)

£0.15

0.3cupBrown Sugar(Packed)

£0.10

2tablespoonsMaple Syrup(Pure maple syrup)

£0.50

2tablespoonsUnsalted Butter(Melted)

£0.20

1teaspoonGround Cinnamon(Freshly ground is best)

£0.05

0.5teaspoonGround Ginger(Adjust to taste)

£0.03

0.3teaspoonGround Cardamom(Adds a unique flavor)

£0.10

0.1teaspoonGround Cloves(A small amount goes a long way)

£0.05

Pinch Black Pepper(Freshly ground)

£0.01

0.3teaspoonSalt(Or to taste)

£0.20

0.1teaspoonCayenne Pepper(Optional, for extra spice. Adjust to taste.)

£0.02

Total Cost

£1.66

£0.42 per serving

Instructions

1.
In a large pot with a lid, heat coconut oil over medium heat. Add 3-4 popcorn kernels to the pot. Once those kernels pop, remove them and add the remaining popcorn kernels in an even layer.
2.
Cover the pot and remove from heat for 30 seconds. This helps to ensure that all the kernels will pop evenly.
3.
Return the pot to medium heat. Once the kernels start popping rapidly, gently shake the pot occasionally to prevent burning. Reduce heat if needed.
4.
When the popping slows down to once every few seconds, remove the pot from heat. Pour the popped popcorn into a large bowl and discard any unpopped kernels.
5.
In a small saucepan, combine brown sugar, maple syrup, and melted butter over medium heat. Bring to a simmer, stirring constantly until the sugar is dissolved. This should take about 2-3 minutes.
6.
Remove the saucepan from heat and stir in cinnamon, ginger, cardamom, cloves, black pepper, salt, and cayenne pepper (if using).
7.
Pour the spice mixture evenly over the popcorn in the large bowl. Gently toss to coat the popcorn evenly.
8.
Preheat oven to 300°F (150°C). Spread the spiced popcorn in a single layer on a baking sheet lined with parchment paper.
9.
Bake for 10-15 minutes, stirring halfway through, to allow the coating to set. Watch carefully to prevent burning.
10.
Remove from the oven and let cool completely before serving. Break up any large clumps.

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My Notes

Nutrition Information

Nutrition per serving (38g)

350 kcal / 1465 kJ

Carbs

42.3g

16% of RDA

Fat

20.8g

30% of RDA

Protein

2.8g

6% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

28.9 g

32% of RDA

Sodium

152.3 mg

7% of RDA

Saturated Fat

10.4 g

52% of RDA

Chef's Tips

Adjust the amount of spices to your liking. If you prefer a milder flavor, reduce the amount of ginger and cayenne pepper.

For a vegan version, use vegan butter instead of regular butter.

Store leftover popcorn in an airtight container at room temperature for up to 3 days.

Toffee or candied nuts can be added along with the spices for added richness and texture.

Cooking Equipment

Large Pot with Lid

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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