If you like a good chai latte, then you’ll probably enjoy this fudge. It’s creamy with chai masala spices, and relatively easy to make.

I’ve used ginger and cardamom extracts because I had them on hand, but you should be able to get a similar effect with ground spices. I’ve suggested going up from 1 teaspoon of extract to 1 tablespoon of ground spice, but feel free to make adjustments to suit your own tastes. If you’d like to try the extracts, you can find them at Auntie Arwen’s. Besides this recipe, I like to use their ginger extract in the frosting in my gingerbread cake.

24 oz. white chocolate chips
1/2 c. heavy whipping cream
1 tsp ginger extract (or substitute 1 tbsp. ground ginger)
1 tsp cardamom extract (or substitute 1 tbsp. ground cardamom)
pinch of cloves
pinch of allspice
tiny pinch of black pepper
healthy shake of cinnamon
black tea bag

Set up a saucepan half full with water and a large glass bowl on top of the stove to create a bain marie. The bowl needs to be large enough that there is no chance of water sloshing in. Line an 8×8″ pan with parchment paper.

Mix the cream, extract, and spices in the bowl as the water simmers on medium heat. Take the string and label off the teabag and add it to the mix. Continue to simmer.

Add the white chocolate and let it melt, stirring near constantly. Take out the teabag when you’re satisfied with the color of the mix. 

Keep stirring until the white chocolate chips melt. You don’t need to aim for perfection here, especially if the chips don’t melt completely. It’s better to have chai fudge with white chocolate “swirls” than to keep it on the stove until the oils separate from the solids. Pour into a parchment-lined 8×8-inch pan and let it cool in the fridge.

When it’s solidified, cut into small pieces with a hot knife and store in an airtight container.