Coconut Chai Latte Recipe Recipes Recipe For Stuffed

HOMEMADE COCONUT CHAI TEA LATTE

Steps:

• Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
• Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.

HOMEMADE CHAI LATTE

Steps:

• For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger.
• While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes.
• For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside.
• Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve.

COCONUT CHAI RECIPE BY TASTY

Steps:

• Add the coconut milk, water, and sugar to a pot. Stir, and bring to boil.
• Turn down the heat and add the chai tea bags and cinnamon stick. Steep for 5 minutes at a low heat.
• Add two shots of rum and simmer for a further 2-3 minutes.
• Enjoy!

COCONUT CHAI TRAYBAKE

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
• Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

LOW-CARB PALEO AND DAIRY-FREE COCONUT DIRTY CHAI LATTE FOR TWO

Steps:

• Combine chai tea, coconut milk, espresso powder, and cinnamon in a blender; blend until smooth. Pour into 2 mugs; drizzle with honey and sprinkle with shredded coconut.

CHAI LATTE

Steps:

• Place the tea bag in a large mug and pour in the boiling water. Steep for 2 to 3 minutes. Stir in the goats milk and sugar. Garnish with a pinch of cardamom.