Prep time5 minutes
Cook Time5 minutes
Equipment: Classic Dutch Oven
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
1 teaspoon loose-leaf black tea
1 teaspoon fennel seeds
½ teaspoon white peppercorns
4-5 cardamom pods (use the seeds and discard the husks)
½ cup popcorn kernels
Grind up all ingredients except the popcorn kernels in a coffee grinder, spice mill or mortar and pestle and transfer to a glass jar or small bowl.
Put 2 tablespoons of vegetable or coconut oil in a cast iron Dutch oven on a medium-high heat. After 1 minute throw in three popcorn kernels and cover the pot with the lid. Listen carefully for a couple minutes and when you hear those three kernels pop you know the oil is ready! Carefully lift the lid and pour in the remaining ½ cup of popcorn kernels. Replace the lid and using oven mitts, grab the handles of the Dutch oven and gently shake.
Place the Dutch oven back on the heat and listen carefully for the popping. After a minute or so, the popping will begin to slow down. Shake the pot again and turn off the heat as soon as the popping slows down significantly. It’s important to find that sweet spot after most of the kernels have popped but before anything burns!
Remove the Dutch oven from the heat and shake again gently. When all the popping has stopped, carefully lift the lid again and sprinkle with a couple of teaspoons of your chai spice mix. Gently toss up the popcorn with your hands to evenly distribute the seasoning.
Serve in small snack bowls or, once the pot has completely cooled, eat the popcorn right out of the Dutch oven!