I have a thing for chai, and this spiced coconut chai tea certainly hits the spot! My mum has been making and selling her own tea blends for many years, and I’ve gotten used to having great tea around the house.
Having worked for her for three years in her naturopathic clinic, I was drinking, making, selling and serving tea almost every day. I loved the smells that I would get from mixing different herbs and spices.
One thing that I never experimented with myself was making a spicy, rich, black tea based chai. She crafts the most delicious dandelion chai as well as a turmeric chai (I normally really don’t like turmeric chai when I have it out, but hers is pretty darn amazing). So, I set out on a mission to make a chai tea that would be bold, flavourful, with a bit of spice and also healthy.
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Which milks can be used in this recipe?
I liked the idea of using coconut milk in it as it gives it some extra depth. You can, of course, use any milk you like. Cashew, oat or even hemp milk would be lovely as well. I personally like coconut milk because it’s creamy, yet mild enough to be disguised underneath the flavours of the spices.
One thing to keep in mind is that after a few minutes of the chai being served, the milk will split in the chai. This happens with the milk that I have used. However…I have learned a new method that if you pour in a tablespoon of cold water, so that the liquid isn’t boiling anymore, and pour the milk in slowly, it won’t split! A nice little trick.
The only milk that I know that will hold it’s own regardless of how it’s used (and that is rubbish-free) is Bonsoy. This is the only soy milk that we use in the house. Michael loves it nice and frothy in his coffee in the morning. Totally up to you what you want to use.
Where to buy spices at a good price
I like to buy all my dried herbs and spices at the local bulk food store. They work out way cheaper than buying in the supermarket or health food stores in small packets or glass jars. This is just one great way to reduce your waste. Take your own jar and get just as much as you need!
The other alternative is your local Indian grocer. They will have larger bags of spices at a good price.
I have another great recipe for a chai tea, which is just not as creamy as this one. Try out my Cinnamon & Vanilla Chai Tea that is silky smooth.
A healthier alternative to the store-bought powders and syrups
Unlike the chai blends that you’ll find on the supermarket shelves and the syrups that they’ll serve you at your local cafe, this coconut chai tea is a much healthier alternative. Not only does it taste better, but it isn’t filled with sugar, fillers, numbers, and preservatives.
Not only that, most of them aren’t even vegan.
The thing that I like most about making this chai is that I can easily see it become a ritual in my home. First thing in the morning, make a fresh batch of chai to get the day started. Takes longer to make than just an instant drink, but I think it’s well worth it!
Even if it’s something that you do only on the weekend, enjoy the process of this deliciousness.
This spiced coconut chai tea is the perfect alternative to coffee when you want to create a new morning routine that is full of body and flavour.
- Around 1 tbsp fresh ginger, chopped
- 1 tsp fennel seeds
- 8 green cardamom pods
- 3 clove buds
- 10 black whole peppercorns
- 2 cups water
- 3 tbsp coconut sugar*
- 1 cinnamon quill (around 7 cm)*
- 2 cups coconut milk (not from a can)
- 2 tbsp black tea
- Start by crushing the fresh ginger in a mortar and pestle.
- Once the ginger is done, add in the rest of the spices (excluding the cinnamon quill) and crush them as pictured above, also making sure to break the walls of all the cardamom pods.
- In a small deep saucepan, add in the water, sugar and spices (including the cinnamon quill) and bring to a boil.
- Once boiled, add a tbsp of cold water to the pot.
- Add in the black tea and pour in the coconut milk slowly and simmer for a further 5-7 minutes.
- Strain the tea and serve.
* You can also use rice malt syrup as a milder sweetener or maple syrup. Keep in mind that they will both alter the flavour of the chai.
* Make sure to buy true cinnamon (ceylon), not cassia. Cassia is a lower quality cinnamon.
Please keep in mind that the reason I add the spices first and the black tea later is because if the black tea is left for too long, the whole chai will end up bitter. So if you find that your tea is too bitter, this is why. Also, if you don't plan on drinking it all straight away, still strain it all. You can pop it in the fridge and have it the next day as well.
Drink recipes you’ll also love:
- Immune Boosting Herbal Tea
- Cinnamon & Vanilla Chai Tea
- Our Breakfast Superfood Smoothie
- How To Make Homemade Kombucha Three Ways
- Alkalising Green Juice with Mint and Lime
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