There is something about the warm spicy cinnamon flavor of Chai Tea that just warms me up in the winter. Okay, so i live in Florida, but it’s still amazing. I found myself going to Starbucks one to many times in the middle of the day seeking this home good vibe with the Chai Tea Latte with Soy, that I decided i needed to figure out a way to get this yummy goodness at home. I ran a couple experiments with almond milk before I cam to the realization that almond milk should always be served cold. It just doesn’t seem to work well hot. My next try was coconut milk, and that was the winner. It’s the perfectly think and creamy addition I needed to turn my afternoon tea into a latte. Sprinkle a little cinnamon on top and you are set to go.
For the tea you could really choose just about any kind, I prefer the Get Wellness Herb Tea for Immunity that I get at Whole Foods. For the Coconut Milk I find the taste of the full fat to be better, but you can also use the light (pictured below). I add just a little sweetener and wa-lah!
I also recommend storing the leftover coconut milk in a plastic container in the fridge. It usually lasts me about a week.
- 1 Bag of Chai Tea
- ½ Cup Coconut Milk
- Prepare the tea in a cup of hot water.
- Add coconut milk to a sauce pot and heat on medium until it starts to bubble around the sides. 2 to 3 minutes.
- Add heated coconut milk to tea.
- Using a wire whist put the handle between both palms and circulate the whisk in the cup until tea and milk are fully mixed and milk become frothy.
- Sprinkle some cinnamon to taste.