Thandai Masala

1. Add almonds, pecans, cashews, and pumpkin seeds to a large skillet. Toast on the stove for 2-3 minutes on medium flame, stirring often. Add the nuts to a blender. Add the spices and blend until you have a coarse powder. Set aside.

Cake Rusk

1. Pre heat oven to 355 F. Grease a 9×13 pan with butter and set aside.
2. Whisk ghee, olive oil and granulated sugar for 2-3 minutes until its pale and fluffy. Add eggs in one at a time, whisking well in between each egg. Add vanilla extract and whisk well.
3. Whisk together flour, baking powder, salt, and thandai masala. Add half the dry ingredients to the wet mixture and fold in. Add the rest of the dry ingredient and fold in.
4. Pour the batter into the greased 9×13 pan and bake for 30 minutes. Cool on a rack for 15 minutes. Then cut into 1/2 inch thick slices. Then cut each long strip into shorter rectangles.
5. Place the cake rusks onto a baking sheet and bake at 300 F for 20 minutes. Turn the rusks over and bake again for another 20 minutes. Cool on a rack.

Chai Spiced Chocolate

1. Melted chocolate and coconut oil to a microwaveable bowl. Microwave in 15 second increments, mixing in between until all the chocolate is melted. Add spices and mix well.
2. Dip each cake rusk in chocolate (you can also drizzle the chocolate onto the cake rusks) and place on a parchment line baking sheet. Sprinkle the top with more thandai masala and let the chocolate set at room temperature. Enjoy with a cup of chai or coffee!