Spiced Coconut Chai Tea
I have a thing for chai, and this spiced coconut chai tea certainly hits the spot! My mum has been making and selling her 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 usually really don’t like turmeric chai when I have it out, but hers is pretty darn impressive).
So, I set out on a mission to make a chai tea that would be bold, flavourful, with a bit of spice and 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 extra depth. You can, of course, use any milk you want. 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.
Keep in mind 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: 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 will hold its own regardless of how it’s used (and that is rubbish-free) is Bonsoy. This is the only soy milk that we use in our house.
Where to buy spices at a good price to make this chai tea
I like to buy all my dried herbs and spices at the local bulk food store. They work out way cheaper than buying in small packets or glass jars in supermarkets or health food stores.
Take your jar and get as much as you need! This is just one great way to reduce your waste.
The other alternative is your local Indian grocer. They will have larger bags of spices at a reasonable price.
I have another great recipe for chai tea, which is 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, but most of them also 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. It takes longer to make than just an instant drink, but it’s well worth it!
Even if it’s something that you do only on the weekend, enjoy the process of this deliciousness.
Other recipes you’ll also love:
- Cinnamon & Vanilla Chai Tea
- Vegan Speculaas Cookies (Dutch Spiced Cookies)
- Vegan Golden Milk (Turmeric Latte)
- Vegan Gluten-Free Chocolate Cookies
- Creamy Vegan Gingerbread Latte
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Spiced Coconut Chai Tea
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4
Description
This spiced coconut chai tea is the perfect alternative to coffee when you want a drink that’s full of body and flavour.
Ingredients
- 1 tablespoon fresh ginger, chopped
- 1 teaspoon fennel seeds
- 8 green cardamom pods
- 3 clove buds
- 10 black whole peppercorns
- 3 tablespoons coconut sugar*
- 1 cinnamon quill* (around 7cm / 2.76 inches)
- 2 tablespoons loose black tea leaves
- 2 cups / 500ml coconut milk (not from a can)
Instructions
- 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, making sure to break the walls of all the cardamom pods.
- In a small deep saucepan, add in 2 cups /500ml of water, sugar, and spices (including the cinnamon quill) and bring to a boil.
- Once boiled, add a tablespoon of cold water to the pot.
- Add in the black tea and pour in the coconut milk slowly and simmer for 5-7 minutes.
- Strain the tea and serve.
Notes
Sugar: You can use rice malt syrup as a milder sweetener or maple syrup. Keep in mind that they will both alter the flavour of the chai.
Cinnamon: Make sure to buy true cinnamon (ceylon), not cassia. Cassia is a lower quality cinnamon.
Note: I add the spices first and the black tea later because if the black tea is left for too long, the whole chai will end up tasting 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.
- Diet: Vegan
This recipe is great! But I need to say something about the title of the recipe “Spiced Coconut Chai Tea”. In India, the word chai simply means tea, so saying chai tea is redundant (like saying tea tea). However, I understand that in the West, chai refers to a spiced tea (what we in India call masala chai). But if you are refering to a spiced tea, then spiced chai is also redundant. So I’m very confused at the name of the recipe. Why not just Coconut Chai? Or Spiced Coconut Tea?