From the kitchen
Coconut Chai Elixir
Strong black tea steeped with cardamom and ginger, finished with steamed coconut milk for a rich, fragrant chai.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cups Water
- 3 Black Tea Bags
- 4 Cardamom Pods, crushed
- 1 tbsp Fresh Ginger, sliced
- 1 Cinnamon Stick
- 1 cup Canned Coconut Milk, well shaken
- 2 tbsp Maple Syrup
Method
- Bring the water to a boil with the cardamom, ginger, and cinnamon stick. Simmer 5 minutes.
- Remove from heat, add the tea bags, and steep 4 to 5 minutes.
- Strain the spiced tea into a clean saucepan.
- Warm the coconut milk gently in a separate small pot, then whisk into the spiced tea along with the maple syrup.
- Froth if desired and pour into mugs.
Kitchen note
Warm the coconut milk separately rather than dropping it cold into the hot tea — bringing the two together gradually keeps the fats from shocking and separating on contact.
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