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Coconut Milk Chai Recipe

There is something indulgent about a cup of warm chai in the afternoon instead of coffee or tea.  I recently stumbled across a recipe for a coconut milk chai. It’s rich, creamy and good for you.

You will need:

1 cup of shredded unsweetened coconut flakes

1 whole vanilla bean or use 1tsp of pure vanilla extract. (Optional)

¾ teaspoon of cinnamon

Pinch of Allspice

1 inch ginger piece of ginger peeled

4 pitted dates

2 cups boiling water

 

Tools:

Cheesecloth

High Powered Blender

 

Directions:

Place all of the ingredients in a high-powered blender, like a Vitamix. Blend on high for 2-3 minutes.

Let it cool to the point of being able to handle it.  Once it’s cooled, strain it through the cheesecloth, squeezing to yield the as much liquid as you can get.

Serve it warm or chilled. It will keep for a few days in the refrigerator. If the fat separates heat it slowly and whisk to combined again.

I found it in The Autoimmune Paleo Cookbook by Mickey Trescott and made a minor tweak to it by adding in a pinch of Allspice.  You may want to adjust the amount of ginger or leave it out entirely depending on your individual taste. Ginger can be an acquired taste for some.

To make it a complete snack, serve it with a side of these energy bites for a great pick-me up. Your kids may actually like it too.

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