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.
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.
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.
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.
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
©2020 Megan Mitchell