Easy Coconut Chai Recipes
Creamy coconut milk meets spiced black tea for a cozy, cafe-style chai you can make in minutes.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 2.5 cup water
- 1.5 cup full-fat coconut milk (canned), well shaken
- 2 tbsp loose-leaf black tea (Assam or English breakfast)
- 3 tbsp granulated sugar adjust to taste or swap with maple syrup
- 0.75 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tbsp fresh ginger, thinly sliced
- 0.125 tsp ground cloves
- 0.125 tsp ground black pepper
- 0.5 tsp vanilla extract
- 0.125 tsp fine sea salt
Instructions
Preparation Steps
- Combine water, cinnamon, cardamom, ginger, cloves, pepper, and salt in a medium saucepan.
- Bring to a gentle simmer over medium heat. Cover and simmer 5 minutes to bloom the spices.
- Stir in the loose black tea. Simmer 2 minutes, then turn off heat and steep 3–5 minutes.
- Strain the spiced tea through a fine-mesh sieve back into the saucepan to remove solids.
- Whisk in coconut milk, sugar, and vanilla. Warm until steaming, not boiling, then taste and adjust sweetness.
- Pour into mugs and serve hot. Dust with a pinch of cinnamon if you like.
Notes
For an iced version, chill the strained chai, then pour over ice and top with cold coconut milk. Want it extra frothy? Blend the finished chai for 15 seconds before serving. Leftovers keep 3–4 days refrigerated; reheat gently and whisk to bring it back together.
This recipe is an original creation inspired by classic Easy Coconut Chai Recipes flavors. All ingredient ratios and instructions are independently developed.