Coconut Chai

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It’s that time of year. The cold weather and snow has returned here to upstate New York. It’s time for a cup of tea!

This blend of spices is easy to throw together for a comforting, warming winter drink without dairy and refined sugar. This recipe makes up enough to keep around and use anytime. I modified my recipe from here and adjusted the spices a little more to my liking, but it’s great, too!

A true chai spice blend starts with whole spices, which are toasted to release their flavor. Maybe I’ll get there someday, but I can’t justify making time for that in my life right now. So, this will do as a quick substitute for now.

 

I steep black or green tea in coconut milk (like this Thai Kitchen Organic Coconut Milk Unsweetened, 13.66 Ounce (Pack of 6)), along with about 1 teaspoon of the spice blend. (You can use regular milk if you don’t have dairy problems, of course.) I’ve tried it with the spices directly in the milk or by putting the spices in a tea bag. I prefer the stronger flavor of the spices directly in the milk, but they will stay in the bottom and form that last-sip sludge, just to warn you. (I know—so appetizing!)

When I make this, I don’t even use sweetener; it’s still delicious, but it certainly doesn’t taste like that chai latte from your favorite coffee shop. Feel free to add some honey (to keep it paleo) or sugar if you’d like to sweeten it up a bit.

Anyway you make it, it’s a great drink for a cold winter day. Enjoy your tea!

 

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Coconut Chai
Course Miscellaneous
Servings
Ingredients
Course Miscellaneous
Servings
Ingredients
Instructions
  1. Blend spices and store in a jar. Add 1/2-1 teaspoon of chai spice blend per 1 cup of tea.
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