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Creamy Coconut Chai

A luxuriously creamy and aromatic dairy-free chai latte made with whole spices, black tea, and rich coconut milk.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Beverage, Snack
Cuisine: Fusion, Indian-Inspired
Calories: 280

Ingredients
  

Spiced Tea Base
  • 2 cups filtered water
  • 3 tbsp loose-leaf black tea or 3-4 black tea bags
  • 1 cinnamon stick 3-inch, lightly crushed
  • 8-10 whole green cardamom pods lightly crushed
  • 4-5 whole cloves
  • 1 fresh ginger 2-inch piece, thinly sliced
  • 6-8 whole black peppercorns optional
  • 1 star anise pod optional
Coconut Cream Assembly
  • 1 can full-fat coconut milk 13.5 oz, well-shaken
  • 2-3 tbsp pure maple syrup or honey/coconut sugar
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt

Equipment

  • Small saucepan
  • Fine-Mesh Sieve
  • Whisk
  • Blender (immersion or standard)

Method
 

  1. Optional: In a small saucepan, toast cinnamon, cardamom, cloves, peppercorns, and star anise over medium-low heat for 1-2 minutes until fragrant.
  2. Add water and sliced ginger. Bring to a simmer, then cover and simmer on low for 10 minutes.
  3. Remove from heat. Add tea, cover, and steep for 5 minutes.
  4. Strain the mixture through a fine-mesh sieve into a pitcher, discarding solids.
  5. While hot, stir in sweetener, vanilla, and salt to the strained tea.
  6. Return mixture to saucepan over medium heat. Add coconut milk and whisk until steaming hot.
  7. Carefully blend (or use immersion blender) for 30-45 seconds until frothy. Serve immediately.

Notes

For an iced version, let the strained, sweetened tea concentrate cool. Serve over ice with cold coconut milk. Leftovers keep in fridge for 3 days; re-blend when reheating.