06 Nov Coconut Chai
When the weather turns and the days get shorter, I crave comfort. This delicious recipe is easy to upscale, especially as it is always a good idea to have more coconut chai comfort. I usually have palm sugar lying around but if you don’t, use any dark brown sugar to sweeten. You can add more water to the spices, however I recommend grating more fresh ginger and replacing the cinnamon and cardamom every two times you reheat it. It’s a wondefully welcoming drink for guests coming in from the rain and cold.
Coconut Chai- serves 2
- 750ml water
- 250ml coconut drink (you can use light tinned coconut milk)
- 3 inch piece of fresh ginger (peeled, grated or smooshed in a pestle and mortar)
- 3 Tbsp brown sugar (less or more depending on your sweet tooth)
- 2 tbsp fresh black tea or 2 teabags
- 2 Tbsp green cardamom seeds
- 2 sticks cinnamon
- 2 pieces black cardamom (optional- this adds a warm smokiness)
- 2 whole star anise (optional- this adds a warm “zing”)
1 Pour the water in a medium saucepan and add the grated fresh ginger. Place on a medium heat, until it simmers.
2 Once simmering, add the cardamom(s), star anise and cinnamon sticks. Turn the heat to low adding the tea and let it steep for a good 15 minutes, removing the tea bags after.
3 In this step you can add the milk and sugar into the same saucepan, however I do this in a separate saucepan in order to always have the spice brew ready for seconds. You can add more water and keep it with a lid on for 3-5 days. In a separate saucepan, add the milk and sugar, heating it on a low heat till the sugar has melted and it is nice and hot.
4 Turn off the heat, and with a sieve, pour the spice brew into the milk and sugar concoction and enjoy.
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