After I posted pictures of the coconut milk chai on the Post Punk Kitchen forum [which I love by the way] I received several responses asking for details. So I managed to get the nitty gritty details out of him and pasted together this “recipe”. He’s very very much a season-to-taste cook, so we’ll just call these guidelines with a few suggestions thrown in.
Chaz’s Coconut Chai
Coconut Milk [we used Thai Kitchen Organic Unsweetened Coconut Milk that comes in a can]
Valencia Orange Peel
Any variety of tea you have on hand would work, just keep in mind the flavor of the tea you use [we used Kukicha]
1. Whatever mug you’re using, fill it up 3/4 full with water
2. Put water in a pot and let it come to a boil
3. 2-1 ratio of water to coconut milk goes into boiling water, a little bit at a time, stirring well to incorporate
4. Add about a teaspoon each of cinnamon and orange peel and stir well
5. Let it come back to a boil and then remove from the stove
6. To keep the tiny bits of orange peel from settling at the bottom of your cup and you swallowing them, strain the coconut milk mix through a fine sieve or cheesecloth and into your drinking vessel holding your tea bag of choice
7. Let the tea steep in the mix like normal, sweeten to taste and enjoy!
-Fair warning: coconut milk is oily. It’s delicious for sure, but when you see your chai is shiny on top, that’s the fat. It’s totally delicious and creamy, but you can find a lite version of coconut milk for a lower fat content if you prefer
-Other spices we didn’t have on hand but are getting for the next time we make this: vanilla bean, clove, star anise, allspice
-Have fun with trying spices in your chai; it really is just one of those things that is suited to your personal taste
Chaz would appreciate honest feedback. You can tell him by leaving us a comment or emailing him here: firstname.lastname@example.org. Thanks!