Description
Coconut Chai is a warm, comforting spiced tea made by simmering rich coconut milk with traditional chai spices and honey. This cozy beverage combines the creamy texture of coconut milk with the robust flavors of cinnamon, cardamom, ginger, cloves, black pepper, and vanilla, steeped with loose-leaf chai tea. Perfect for a soothing afternoon drink or a relaxing evening treat.
Ingredients
Scale
Liquids
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon vanilla extract
Tea and Sweetener
- 1 tablespoon loose-leaf chai tea
- 2 tablespoons honey
Spices
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
Instructions
- Combine liquids: In a medium saucepan, combine 1 cup of coconut milk and 1 cup of water to form the base of your chai tea.
- Heat to simmer: Place the saucepan over medium heat and bring the coconut milk and water mixture to a gentle simmer, preparing it to infuse with the tea and spices.
- Add chai tea: Add 1 tablespoon of loose-leaf chai tea into the simmering liquid for rich flavor extraction.
- Submerge tea: Stir the tea leaves carefully into the liquid ensuring they are fully submerged and ready to steep.
- Steep tea: Continue heating the mixture gently for about 5 minutes, allowing the tea leaves to release their aromatic flavors.
- Add honey: While the tea is steeping, stir in 2 tablespoons of honey, dissolving it completely to sweeten your chai naturally.
- Add spices: Incorporate 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground black pepper to the saucepan to create the classic chai spice profile.
- Mix spices evenly: Stir the spices thoroughly into the mixture ensuring they are evenly distributed for balanced flavor.
- Simmer flavors: Allow the tea and spices to simmer together for an additional 2 to 3 minutes to fully meld their flavors.
- Strain mixture: Remove the saucepan from heat and strain the tea carefully through a fine mesh strainer to remove tea leaves and spice particles.
- Add vanilla: Stir 1/2 teaspoon of vanilla extract into the strained chai for a smooth, fragrant finish.
- Serve warm: Pour the perfected coconut chai into a mug and enjoy it warm, savoring its creamy texture and spicy aroma.
Notes
- Use full-fat coconut milk for a richer and creamier chai experience.
- Adjust honey amount based on your preferred sweetness level.
- For a stronger chai, increase steeping time by a few minutes but be careful not to overbrew.
- This chai can be enjoyed iced by cooling and serving over ice.
- Straining is essential to remove tea leaves and ground spices for a smooth drinking experience.
- To make it vegan, use maple syrup or agave instead of honey.
