Fragrant, spicy, rich and creamy. This chai recipe has it all. First steep your tea, then make the creamy element and blend the two together - the process is a little time consuming but it's really that simple. Plus, this recipe makes A LOT so you can enjoy it hot or iced for a few days or between a group of friends!
Chai spice is a blend of cinnamon, cardamom, clove, fennel, black pepper and fresh ginger. It is soothing for the stomach as well as the senses. When blended with brain-boosting walnuts (can we talk about omega-3's?) and coconut cream this concoction is full of healing properties that is delivered in a delicious package.
Drink well & be well.
Servings: 8 (1.5 cup) • Prep Time: 35 minutes
- 6 tbsp. chai spices + 6 tbsp. loose black/roobius tea leaves OR 12 chai tea bags
- 8 cups water
- 1/2 cup soaked raw walnuts (or nut of your choice)
- 16 oz. can full fat coconut milk
- 1/4 to 1/2 cup maple syrup or other sweetener, depending on taste
- 3 cups unsweetened almond milk OR water
- 2" piece of fresh ginger, peeled (optional)
1. The night before you plan to make this recipe, add walnuts to a jar and cover with water OR you can "quick-soak" your walnuts in hot water for at least one hour.
2. If you are lucky enough to find chai spices on their own (resource here), crush them slightly with a mortar and pestle to release some of the flavor and then add equal parts loose black (caffeinated) or roobius (non-caf) tea. Mix well.
3. Bring 8 cups of hot water to simmer on the stovetop. Once near boiling, turn off the heat.
4. Add the chai blend to a loose leaf tea bag or cheese cloth tied with string.
NOTE: Of course skip steps 3 & 4 if you are using store bought chai tea bags but be aware that using whole chai spices brings in an elevated level of flavor and properties.
5. Submerge the tea bundle in the hot water. Let steep for 10-15 minutes depending on how strong you like your brew.
6. While the tea is cooling, add your soaked and drained walnuts (or any other nut) to a high speed blender along with the ginger, maple syrup, coconut milk and almond milk/water. Blend till totally smooth.
7. Using a nut milk bag, fine mesh strainer or cheese cloth, strain the blended liquid into a large vessel. Discard the walnut pulp or use in another recipe.
NOTE: You can skip step 7 but the end product may be a bit grainy and you will have some settling.
8. In batches, blend the coconut walnut mixture with the cooled tea till frothy. If you skip this step, there will be some separation.
9. Re-heat on the stove or chill the fridge. Keeps for a few days!
LIGHT & LOVE, LIVECLEAN KITCHEN