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Coconut Milk Iced Chai Tea

I’ve been making this coconut milk iced chai tea for months now. It’s great warm. It’s great iced. Maybe even frozen?! Oh my god, I need to go make that now. It’s finally starting to warm up here in NYC and I am introducing iced drinks back in to my life and I’ve never felt happier.

My boyfriend, Daniel, has been on this coconut milk iced chai tea kick lately. And me, well, I’m a self claimed coconut milk hater! But for some strange reason, it’s not overwhelming at all in this. The coconut taste is subtle and the spices really comes through. If you’re feeling up for it, I recommend adding espresso to this to make a dirty chai latte and a spoonful of coco-whip!

Ingredients

Servings: 4-6

  • 6 Chai Tea Bags (or Black Tea)
  • 1 1/2 cups Non-Dairy Milk, I used unsweetened almond milk
  • 1 cup of Cold Canned Coconut Milk, only the cream
  • 1/3 cups of Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 2 Espresso Shots or Strong Brewed Coffee, optional
  • Coconut Milk Whip Cream, optional

Instructions

  • Boil 4 cups of water. Turn off heat and brew 6 tea bags for 5 minutes (or according to the package).
  • If making iced tea, place in fridge until it’s chilled.
  • In a blender, add non-dairy milk, cream of canned coconut milk, maple syrup, cinnamon, nutmeg, ginger, and salt.
  • Fill up a glass a little over half way with ice, chai tea, and espresso (if using). Fill the rest of the cup with your cream mixture and stir! Top with coco-whip and drink!
  • This makes about 4-6 servings. Store leftover cream in an air-tight jar. I recommend keeping the brewed chai tea and the cream separate until serving. Will last in fridge for 3-5 days (usually only 1 day in my house)!

If you love this recipe be sure to check out my Cashew Milk Coffee Creamer!

SAVE FOR LATER? Pin it on Pinterest!

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