This spiced coconut chai tea is the perfect alternative to coffee when you want a drink that’s full of body and flavour.
- 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)
- 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.
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