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Creamy Coconut Chai

A cozy, spiced vegan chai made with coconut milk, warming spices, and a touch of natural sweetness.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Chai Base
  • 2 cups water
  • 1 cup full-fat coconut milk
  • 2 black tea bags or 2 tbsp loose-leaf tea
  • 1 cinnamon stick
  • 4 cardamom pods lightly crushed
  • 3 cloves
  • 1 star anise optional
  • 1 inch fresh ginger sliced
  • 2 tbsp maple syrup or coconut sugar
  • 1 tsp vanilla extract
  • pinch ground nutmeg for garnish

Equipment

  • Mixing bowls
  • Saucepan
  • Fine-mesh strainer
  • Mug or cup

Method
 

  1. In a small saucepan, combine water, cinnamon, cardamom, cloves, star anise, and sliced ginger. Bring to a gentle boil, then simmer for 5–7 minutes.
  2. Remove from heat and add black tea bags or loose-leaf tea. Steep for 3–5 minutes.
  3. Stir in coconut milk and warm over low heat, avoiding boiling.
  4. Add maple syrup (or sugar) and vanilla extract. Stir to combine.
  5. Strain chai into mugs, removing tea leaves and whole spices.
  6. Garnish with a pinch of nutmeg and serve warm.

Notes

Adjust sweetness and spices to taste. Can be stored in refrigerator up to 3 days.