With the cold weather slowly creeping in, it’s nice to wake up with an autumn tea to keep you warm. This year I’m going to try a recipe that sounded delicious, a coconut chai latte. Chai tea is made of many spices including ginger. Ginger is great at this time of year to boost the immune system in the changing weather. The coconut is great twist to the traditional tea. This recipe is made with Rooibos Tea, which has many benefits.
While this tea does take a few steps to make, and it is worth it. However, if you’re in a hurry, I highly recommend The Tea Spot, coconut crush chai. The flavor is the same or if not better. They also have other amazing tea blends so check them out.
Tea Ingredients:
- 2 tsp of Roobios Tea
- 1oz of ginger
- 1 clove
- 1 tsp black peppercorn
- 1 tsp of coconut flakes
- 1 cinnamon stick
- 1 cups of water
- 2 cup of milk or milk substitute
- 2 tablespoon of a sweetener such as honey or cane syrup
Instructions:
- Toast the coconut flakes and peppercorn in a saucepan for 3 minutes till coconut lightly golden
- Then add in the remaining ingredients and simmer for 5 minutes
- Next, remove from heat and add in the loose tea or tea bag. For the coconut crush chai tea, it’s 1 tsp for 8 oz water.
- Cover and steep the tea for 10 minutes.
- Strain the tea into the mug
- Add the sweetener
- Next froth the milk either with a frothier or shaking in a jar and then warming the milk.
- Pour over the tea and enjoy