Chef Megan Mitchell

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Toasted Coconut Chai Latte

  • Serves: 10
  • Complexity: easy
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Toasted Coconut Chai Latte

Ingredients

  • FOR THE CHAI CONCENTRATE: (10 servings)
  • 6 whole cloves
  • 4 cinnamon sticks
  • 2 star anise
  • 2-inch knob fresh ginger, peeled and cut into 5 pieces
  • 5 cups water
  • 1/2 cup toasted unsweetened coconut chips
  • 1 tsp. black peppercorns
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground nutmeg
  • 1/2 cup maple syrup
  • 10 black tea bags
  • 1 1/2 tsp. vanilla extract
  • FOR THE LATTE:
  • Maple syrup, to taste
  • Unsweetened coconut milk
  • Ground cinnamon, for dusting

Directions

  1. In a medium sauce pot combine the cloves, cinnamon sticks, star anise, ginger, water, coconut chips, peppercorns, allspice, cardamom and nutmeg. Stir together and slowly bring up to a simmer on medium heat.

  2. Once it simmers add in the maple syrup and tea bags and remove from heat. Let steep for 3-4 minutes then remove the tea bags.

  3. Let the entire mixture cool and then strain through a fine mesh strainer lined with cheesecloth. Add in the vanilla and stir together. Pour into a bottle or jar and keep in the fridge for up to 2 weeks.

  4. To make an iced latte pour 1/2 cup of the concentrate into a jar along with 1 tsp. of maple syrup. Tightly screw on the lid and vigorously shake for 30 seconds. Pour over a glass filled with ice and top off with coconut milk and a sprinkle of cinnamon.

  5. To make a hot latte heat 1/2 cup of the coconut milk in a small sauce pot or in a frother. Pour 1/2 cup of hot concentrate along with 1 tsp. of maple syrup into a heat proof container with a lid. Tightly screw on the lid and using a hand towel around the jar vigorously shake for 30 seconds. Carefully remove the lid and pour into a mug and top off with the hot or foamed coconut milk and a sprinkle of cinnamon.

    Recipe Courtesy of Megan Mitchell

    As seen on Prep School with Thrive Market HERE

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