Description
Warm and comforting Coconut Chai Latte, a dairy-free twist on a classic. Infused with aromatic spices and creamy coconut milk, it’s a delightful and customizable beverage.
Ingredients
Scale
- 8 cups water
- 20 green cardamom pods, lightly crushed
- 10 black peppercorns, lightly crushed
- 5 whole cloves
- 2 cinnamon sticks, broken in half
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 8 black tea bags (such as Assam or English Breakfast)
- 4 cups full-fat coconut milk (canned, not refrigerated carton)
- 1/4 cup maple syrup (or to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Toasted coconut flakes
- Cinnamon sticks
- Star anise
- Whipped coconut cream
Instructions
- In a large pot, combine the water, cardamom pods, peppercorns, cloves, cinnamon sticks, ginger, nutmeg, and allspice. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and simmer gently for at least 30 minutes, or up to an hour, to allow the spices to infuse the water.
- Remove the pot from the heat. Add the tea bags and let them steep for 5-7 minutes, depending on your desired strength.
- Strain the chai concentrate through a fine-mesh sieve or cheesecloth-lined colander into a heat-safe container. Discard the solids.
- Allow the chai concentrate to cool slightly before using. Store leftover concentrate in an airtight container in the refrigerator for up to a week.
- In a separate saucepan, pour in the coconut milk. Warm it over medium heat, stirring occasionally, until it’s heated through but not boiling.
- Add the maple syrup, vanilla extract, and a pinch of sea salt to the warmed coconut milk. Stir well to combine. Taste and adjust the sweetness as needed.
- Pour the desired amount of chai concentrate into the saucepan with the coconut milk base (1:1 ratio recommended, adjust to taste).
- If the chai concentrate has cooled completely, gently heat the combined mixture over low heat, stirring occasionally, until warmed through. Be careful not to boil.
- For a latte-like texture, use an immersion blender or regular blender to froth the chai. Be very careful when blending hot liquids, and make sure to vent the blender lid to prevent pressure buildup. You can also use a milk frother if you have one.
- Pour the Coconut Chai into mugs or glasses. Garnish with toasted coconut flakes, a cinnamon stick, a star anise, or a dollop of whipped coconut cream, if desired.
Notes
- Spice it Up: Adjust the spices in the chai concentrate to your liking.
- Sweetener Options: Use honey, agave nectar, or granulated sugar instead of maple syrup.
- Dairy-Free Option: Use almond milk, oat milk, or soy milk instead of coconut milk.
- Iced Coconut Chai: Combine cooled chai concentrate with chilled coconut milk and ice.
- Make it a Cocktail: Add a shot of rum, bourbon, or whiskey.
- Adjusting the Strength: Simmer the spices and steep the tea bags longer for a stronger chai.
- Using Fresh Spices: Use fresh, whole spices for the best flavor.
- Storing Leftovers: Store leftover Coconut Chai in an airtight container in the refrigerator for up to 3 days.
- Coconut Milk Consistency: If your coconut milk is very thick, you may need to add a little water to thin it out.
- Experiment with Tea: Experiment with other types of black tea, such as Darjeeling or Ceylon. You can even use rooibos tea for a caffeine-free option.
- Chai is too bitter: You likely over-steeped the tea bags. Next time, reduce the steeping time. You can also try adding a little more sweetener to balance the bitterness.
- Chai is not strong enough: You may not have simmered the spices long enough, or you may not have used enough spices. Next time, simmer the spices for a longer period and/or increase the amount of spices.
- Chai is too sweet: Reduce the amount of sweetener you add. You can also try using a different sweetener that is less sweet.
- Coconut milk is curdling: This can happen if the coconut milk is heated too quickly or at too high of a temperature. Heat the coconut milk gently over low heat, stirring frequently.
- Chai is too watery: You may have used too much water in the chai concentrate, or you may have used a thin coconut milk. Next time, reduce the amount of water and/or use a thicker coconut milk.
- Prep Time: 10 minutes
- Cook Time: 45 minutes