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Creamy Coconut Chai Latte

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Have you ever had a creamy, delicious chai latte at a coffee shop and wondered how you could replicate it at home? Well, there’s no need to wonder anymore! This Coconut Chai Latte is creamy as can be and absolutely scrumptious!

Ingredients

Units Scale

1 can lite coconut milk

1/2 cup regular milk or almond, cashew, or coconut milk from carton

12 Tbsp maple syrup, to taste

1 1/4 tsp chai spice mix *see note for simple version

1/2 tsp vanilla extract

Optional: 2 shots espresso or 2 black tea bags *see notes

Instructions

  1. In a small saucepan set over medium-low heat, warm the coconut milk until hot (don’t boil though).
  2. Add the spices, vanilla extract, and maple syrup. Whisk to combine or use a milk frother to mix until well combined and spices are absorbed. Cook for a few minutes longer, whisking again before removing from the heat.
  3. Pour into a mug. To reduce sediment, you can strain through a fine mesh sieve while pouring into the mug.

Equipment

Notes

If using black tea: Place in the coconut milk while on the stove and steep for several minutes or longer, depending on how strong you want it. Remember do not let it boil, just keep it warm while it steeps.

If using espresso: Pour espresso into the mug then pour the chai mixture over top.

For an iced latte: Let the latte cool 10 mins then pour into a large glass cup with ice.

Chai Spice Mix see post here

I recommend bulk making chai spice to incorporate all the flavors. Mix together:

3 Tbsp ground cinnamon

2 Tbsp ground ginger

2 tsp ground cardamom

1 tsp ground allspice

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp black pepper

(use only 1 1/4 tsp of this mix for the latte)

If you don’t want to make the chai spice mix, you can either:

a) Use 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cardamom, and 1/8 tsp cloves.

b) Steep several chai tea bags in the hot milk for about 5-10 mins (or until desired strength)

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