COCONUT CHAI RECIPE BY TASTY
Here's what you need: coconut milk, water, sugar, chai tea, cinnamon stick, dark rum
Provided by Matthew Cullum
Categories Drinks
Yield 2 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 576 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 0 grams, Protein 4 grams, Sugar 9 grams
COCONUT CHAI
I love a good chai, but had yet to run across anything like this version which looked too good not to share. Adapted from Kimmie at beyonddiet.com.
Provided by Sandi From CA
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring 2 quarts of water to a boil over high heat.
- While the water is heating, take the cinnamon sticks, cardamom pods and cloves and roughly grind or chop them. Use a coffee grinder designated for spices for a couple of pulses.
- Add the spices to the boiling water, along with the peppercorns and simmer for 10 minutes.
- In the meantime pour the coconut milk, coconut sugar and vanilla bean and seeds into a small saucepan simmering over medium-low heat, stirring occasionally, until the sugar has melted. Do not let the mixture boil. Remove the vanilla bean pod.
- After ten minutes remove the water from heat and add the tea. Let sit for 4-8 minutes (depending on how strong you like your tea) and strain out the tea into a pitcher. Add in the coconut milk mixture and serve.
- TIPS: for a stronger chai, grind the spices finer and for a mild chai leave the spices whole. To extract the beans from a vanilla pod, take a sharp paring knife and run it down the center of the pod to open up the bean. Scrape the bean with the knife and add the beans to the coconut milk. If you can't have caffeine then substitute a rooibus tea for the black tea.
Nutrition Facts : Calories 216.1, Fat 8.9, SaturatedFat 8.1, Sodium 30.9, Carbohydrate 35.2, Fiber 0.8, Sugar 33, Protein 0.7
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.
CHIA COCONUT PUDDING WITH COCONUT MILK
Chia seeds make great desserts and are high in omega-3s. This recipe is a healthy alternative to processed desserts. It uses agave (or stevia if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.
Provided by Donna Kim
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place chia seeds in a bowl.
- Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
- Stir pudding and top with strawberries.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 10.8 g, Fat 22.4 g, Fiber 5.3 g, Protein 3.5 g, SaturatedFat 17.4 g, Sodium 39.7 mg, Sugar 3.2 g
COCONUT CHAI TRAYBAKE
This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa
Provided by Cassie Best
Categories Dessert, Treat
Time 55m
Yield Cuts into 15 squares
Number Of Ingredients 17
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.
Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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