Chocolate Chai Popcorn (Stovetop)
- 3 tablespoons coconut oil
- 1/2 cup organic popcorn
- 3 teaspoons coconut sugar or organic cane sugar
- 2 teaspoons cocoa/cacao powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ginger
- 1/2 teaspoon clove or nutmeg
- pinch of mineral salt, optional
In a small bowl, mix your spices. Feel free to use heaping measurements. Measure your popcorn.
In a large stock pot, add coconut oil, cover and heat over medium high heat for about 2 1/2 minutes. Add popcorn, cover with lid, place dish cloth over the top with the ends wrapped around the side handles and shake back and forth continuously, or at least every 10 seconds give a good shake, until you hear popping, anywhere from 1 -3 minutes. Continue shaking back and forth to prevent popcorn from burning.
Once popping comes to a minimum, lift lid, add spices, cover tightly, carefully lift pot and tilt, round and round, upside down, every which way you can while twirling your hips and doing the happy popcorn dance. It’s the best way to really get that popcorn coated and ready! Lift the lid, if you have a lot of seasoning on the lid or sides of the pot, scrap it off with a flat edged spatula and mix it in.
Makes about 12 to 14 cups.
If you don’t have all the spices, you can still make a flavorful topping using just a few…try simply using sugar, cocoa and cinnamon.
If you happen to have the Tazo Chai Tea bags on hand, they will work too. Cut open 3 tea bags, combine with sugar and cocoa. Add once popcorn is ready.
I went for sweetness on this recipe, feel free to omit the sugar or lessen it. If you omit the sugar, you may opt to add 1/4 – 1/2 teaspoon black pepper for a more authentic chai spice.