Coconut Chai Recipe By Tasty Food

HOMEMADE COCONUT CHAI TEA LATTE

Steps:

• Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
• Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.

COCONUT CHAI LATTE

Steps:

• 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.

COCONUT CHAI RECIPE BY TASTY

Steps:

• Add the coconut milk, water, and sugar to a pot. Stir, and bring to boil.
• Turn down the heat and add the chai tea bags and cinnamon stick. Steep for 5 minutes at a low heat.
• Add two shots of rum and simmer for a further 2-3 minutes.
• Enjoy!

COCONUT CHAI TRAYBAKE

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
• Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

REAL FOOD CHAI HOT CHOCOLATE {NOURISHING}

Steps:

• Add your milk of choice to a medium-size saucepan. Add the ginger, cinnamon stick, fennel seeds, cloves, cardamom pods, peppercorns, broken piece of star anise and astragalus root. Place a lid on saucepan and heat over very low heat for 10 minutes until the milk is hot and steaming and the spices are fragrant. Remove from heat and strain through a fine mesh strainer into a blender.
• Add the cocoa or cacao, sweetener of choice, vanilla extract, sea salt and gelatin (in that order) to the blender. Immediately blend for at least 25 seconds until the chai hot chocolate is fully incorporated and a frothy foam is on top.
• Pour into mugs and enjoy immediately.

HOLIDAY CHAI COCONUT LADOOS (SNOWBALLS)

Steps:

• In a small bowl, soak raisins in sherry or rum. Set aside.
• In a medium bowl, add peanut butter and mix well. If consistency is stiff, slightly warm up peanut butter in microwave or on stovetop.
• Mix in remaining ingredients and combine. Chill in refrigerator for 15-20 minutes. Roll into balls (slightly smaller than walnut size).
• Place remaining coconut in a small bowl. Dust balls with coconut to garnish. Store in refrigerator.

HEALTHY COCONUT CHAI LATTE RECIPE

Steps:

• Place tea bag in a large mug and brew according to package directions with 1 cup of water.
• When tea is done brewing, remove tea bag and stir in sugar (or sweetener of choice).
• Add 1/3 cup of coconut milk to the frother. I was able to pour in a little more to come up to the max fill line. Froth milk according to frother directions. For the Epica, be sure to use the frother attachment and simply add the lid and then press the warm froth button.
• When the milk is done frothing, gently stir the frothed milk into the mug. Add a dash of cinnamon or cardamom on top.

COCONUT CHAI PROTEIN SHAKE

Steps:

• Place all ingredients in a high-speed blender and mix until smooth.

CREAMY COCONUT MILK CHAI

Steps:

• Place the tea bag and cloves in a mug and add the boiling water. Let steep for 10 minutes.
• Meanwhile, place the coconut milk, cinnamon, maple syrup, ginger, vanilla, and sea salt in a blender and blend to combine, about 30 seconds. Transfer to a saucepan and heat gently while stirring with a whisk.
• When the tea is finished brewing, discard the tea bag and strain the cloves. Add the liquid to the coconut milk mixture. Stir and heat thoroughly until the desired temperature is reached.
• Enjoy warm!

MANDAZI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
• Enjoy!

CHAI APPLE BARS RECIPE

Steps:

• Preheat your oven to 375°F. Spread the almonds and coconut flakes on two baking sheets and toast until golden brown. The coconut will only take a couple minutes, so watch it closely. The almonds cook quickly too, so watch them too! Place ¾ cup of the almonds in a large food processor and process until broken down. Add in the dates and spices and process until the dates are broken down and everything is mixed. Add in the coconut and repeat until well mixed. Add in the apple and coconut oil and process until the mixture begins to come together, you may need to scrape the edges with a spatula. Line an 8x8 inch pan with parchment paper and spread half the mixture in the bottom. It is sticky so I find having lightly wet hands helps a lot! Gently, spread the almond butter over top. Finally, drop the remaining date mixture over the tops and smooth out evenly. Again, use lightly wet hands here to make it easy. Press the remaining almonds into the top of the bars. Cover and freeze for at least 4 hours. Slice and DEVOUR!

COCONUT CHAI SMOOTHIE

Steps:

• Place the banana, cooled tea, milk beverage, and yogurt alternative in your blender.
• Add the spices and blend on medium speed until smooth.
• Add ice and blend until you reach the desired consistency. I used 2 to 3 cups of ice.
• Pour your smoothie into glasses and top with CocoWhip and toasted coconut, if desired.

EASY COCONUT ICED CHAI TEA LATTE

Steps:

• Steep your 6 sachets of Masala Chai Organic Black Tea for 5 minutes in 195 degree to 205 degree water. (Don't worry about your tea being too strong as you are going to add date paste and coconut milk and ice and that is going to reduce the strength of the tea.) Remove the sachets. Place your date paste in a small bowl and add a little of the hot water to thin out and add date paste to your steeped Masala Chai Organic Black Tea and mix. Allow your tea mixture to cool. (If you want your tea to chill faster, put it in the refrigerator for 20 minutes)
• Add ice cubes to 4 glasses, add ½ cup Masala Chai Organic Black Tea sweetened with date paste or sweetener of choice. Add about 3.4 ounces or ¼ of the canned coconut milk on top of each glass of Masala Chai Organic Black Tea sweetened with date paste. Enjoy!

COCONUT CHAI

Steps:

• In a large pot bring 2 quarts of water to a boil over high heat.
• While the water is heating, take the cinnamon sticks, cardamom pods and cloves and roughly grind or chop them. Use a coffee grinder designated for spices for a couple of pulses.
• Add the spices to the boiling water, along with the peppercorns and simmer for 10 minutes.
• In the meantime pour the coconut milk, coconut sugar and vanilla bean and seeds into a small saucepan simmering over medium-low heat, stirring occasionally, until the sugar has melted. Do not let the mixture boil. Remove the vanilla bean pod.
• After ten minutes remove the water from heat and add the tea. Let sit for 4-8 minutes (depending on how strong you like your tea) and strain out the tea into a pitcher. Add in the coconut milk mixture and serve.
• TIPS: for a stronger chai, grind the spices finer and for a mild chai leave the spices whole. To extract the beans from a vanilla pod, take a sharp paring knife and run it down the center of the pod to open up the bean. Scrape the bean with the knife and add the beans to the coconut milk. If you can't have caffeine then substitute a rooibus tea for the black tea.

SPICED COCONUT CHAI TEA

Steps:

• Start by crushing the fresh ginger in a mortar and pestle.
• Once the ginger is done, add in the rest of the spices (excluding the cinnamon quill) and crush them as pictured above, making sure to break the walls of all the cardamom pods.
• In a small deep saucepan, add in 2 cups /500ml of water, sugar, and spices (including the cinnamon quill) and bring to a boil.
• Once boiled, add a tablespoon of cold water to the pot.
• Add in the black tea and pour in the coconut milk slowly and simmer for 5-7 minutes.
• Strain the tea and serve.

COCONUT CHAI LATTE

Steps:

• Bring all ingredients to a simmer in a pot, and cook for 5-10 mins on low.

AIP DEHYDRATED COCONUT MILK CHAI

Steps:

• Give the bag a good shake or stir to make sure the ingredients are well-blended. Smash up any clumps.
• Place mix in cup. If you've prepped more than one serving: per serving, measure out ½ cup plus 1 slightly heaping TBS of mix into each cup.
• Boil 1 cup water for each serving.
• Add water to mix, and stir well. If you have a fork or a whisk, use it to whip the chai up into frothy goodness.

COCONUT CHAI CHARCOAL LATTE

Steps:

• Firstly, pour the coconut milk into a saucepan and heat through. Add the coconut cream and sweetener of choice and stir until the ingredients have melted and are well combined.
• Turn off the heat and add the tea, place the lid on and allow to infuse for 5-10 minutes. Strain out the leaves using a fine mesh strainer.
• Next, add the activated charcoal powder and using a milk frother or a blender, combine and create lots of latte like bubbles.
• Pour into cups and add whipped cream and a dusting of cinnamon to serve. Enjoy :)

PISTACHIO-COCONUT CHAI COFFEE CAKE RECIPE

Steps:

• Prepare The Pan: Heat oven to 350°F and arrange a rack in the middle. Coat a 9-inch (23 cm) springform pan with butter and flour and set aside.
• Make The Streusel Topping: Combine 1/4 cup coconut oil, 1/3 cup of the flour, 1/2 cup of the sugar, the coconut, pistachios, cardamom, ginger, cloves, and half of the kosher salt in a small bowl and mix with clean hands until thoroughly mixed and mixture clumps with squeezed; refrigerate until ready to use.Combine The Dry Ingredients: Whisk together remaining 2 cups flour, baking powder, and remaining salt until aerated and lumps are broken up; set aside.
• Beat The Butter: Place 1 1/2 cups of the sugar and the butter in the bowl of a stand mixer fitted with a paddle and beat over medium speed until light in color and airy.Add sour cream or yogurt and mix well. Add eggs and vanilla and mix until evenly combined. Remove from mixer, and stir in dry ingredients until just moistened through.
• Bake The Coffee Cake: Transfer batter to prepared pan and spread evenly. Sprinkle streusel over the top and press in to adhere. Bake, rotating baking dish halfway through, until a toothpick inserted in the center comes out with clean with just a few crumbs remaining, about 45 to 55 minutes.Transfer to a cooling rack and cool at least 20 minutes before unmolding and serving.

COCONUT CHAI MUFFIN IN A MUG

Steps:

• In a mug (or bowl), whisk the egg well with a fork.
• Add remaining ingredients and mix well. If your coconut oil is hard, that's ok...just mush it with the fork while you're mixing.
• Microwave for one minute. Depending on your microwave, you may need to cook for an additional 30 seconds.[b] I have found that using coconut in these Muffin in a Mug recipes typically requires a bit longer cooking time[/b]. I cook for one minute and check then add more time if needed.
• If you'd rather not use a microwave, you can bake in a ramekin or other oven safe dish at 350 for 10-15 minutes. Or, use a waffle iron!
• Top your Coconut Chai Muffin in a Mug with my super easy cream cheese "frosting"
• Add all ingredients to a bowl then, using a spoon, mash and mix together until smooth and creamy.
• It is of course easier if the cream cheese, butter and coconut oil are at room temperature but not necessary. You just need to work at it a little harder and a little longer, but it will soften and mix together.