Preheat oven to 200°F…

Preheat oven to 200°F…
In a 4-qt pot, bring salted water to a boil over high heat…
In a 2-QT saucepan placed on a stove over medium-high heat add all ingredients for the hot chocolate…
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside…
Preheat oven to 350°F. Lightly grease two 6-inch round cake pans with cooking spray and line the bases with parchment paper…
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside…
Make the chai concentrate. In a 2-QT saucepan add all ingredients for the concentrate except for the vanilla extract…
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside…
Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat…
Prepare the matcha. In a small mixing bowl add hot water and matcha powder…
Preheat the oven to 350ºF…
Add Ripple Half & Half, powdered sugar, cinnamon, nutmeg, and vanilla to a high-speed blender…