For quite a while chai was kept to the Indian sub landmass and individuals who have come into contact with its tea drinking society. Today, on account of enormous drink chains, it has gotten progressively prevalent. The annexed word latte has even slung it to the stylish status.
The motivation for the present Coconut Chai Latte originated from an ongoing visit to a combination Indian eatery here in Minneapolis. This rich zest injected tea goes well with emphatically enhanced dishes and takes just minutes to get ready. All you need are some teabags, flavors, sugar, and coconut milk. Do try it out.
Warm, rich Coconut Chai Latte injected with cinnamon, star anise, cloves, and cardamom. So heavenly bested with foamy coconut milk.
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INGREDIENTS
- 2 cups water (480ml)
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 2 cardamom pods
- 2 black teabags
- ¾ cup unsweetened coconut milk (180ml)
- 1 tbsp sugar
INSTRUCTIONS
- Combine 2 cups (480ml) water with cinnamon stick, star anise, cloves, and cardamom pods in a saucepan. Bring to a boil, reduce heat, and allow it to simmer for at least 5 minutes. The longer you simmer, the stronger the flavor of the spices.
- Turn off the stove and remove saucepan. Drop in the teabags and allow them to steep for 5 minutes.
- In the meantime, bring coconut milk and sugar in a small saucepan over medium low heat to a bare simmer. Stir to dissolve sugar. Remove.
- When tea is ready, remove teabags and cinnamon stick. Strain the tea into 2 mugs.
- Froth or whisk coconut milk for a few seconds or until frothy. Immediately pour frothy coconut milk into each of the mugs with tea.
- Serve immediately.
For more detail : bit.ly/2CeK4Dy
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