Mmmmm winter is finally coming, and with it must be a drink worthy of a night spent with Margaery.
The earthy spices are finally in the minds of everyone and spreading like cinnamon icing across our foods and dripping into our drinks with cinnamon laced in ginger, fennel, cloves, and even anise.
My humble human mouth is not yet a fan of anise, it tastes like licorice was steeped for twenty hours and then someone tried to turn it to wine.
It just tastes wrong and should not exist.
In my little version of reality this will not be true for long. Taste has to do with your body accepting foods as energy sources, and it simply feared anise because it was new. That was a year ago so right now it may even taste of licorice dripping out of a gorgeous chocolate hinted Merlot.
Cinnamon sweetly touching ginger and fondling cardamon, black pepper, and cloves should happen every day. Coconut milk has this mouth dripping quality of not overpowering flavors while maintaining that creamy feeling you want from a latte.
Coconut in itself lends a new flavor for lattes that compliments and strengthens the spicy nature of Chai tea.
Coconut also has its own sweetness despite being sugar free, and allows for very little need when it comes to extra sweetening. Try minimal sweetener and then increase if you feel you must, but the less sweetener the more you can taste the chai 😉
4 Oz of Fresh Water (quality matters)
1/4 Teaspoon Blue Lotus Masala Chai
(They use a powdered form which makes steeping unnecessary)
Or Make Your Own like a beast human
(You’ll surpass my beastliness since I just used the powder)
4 Oz Full Fat Coconut Milk
(Or make your own)
1/8 Tsp Coconut Sugar
(For paleo or Erythitrol for a low carb / keto version, coconut will lend a more earthy note)
- Boil the coconut milk and water together. If you made your own cocomilk and stored it in the fridge then be sure to add chunks of the cream layer that forms for maximal creaminess.
- Right when the cocomilk and water reach boiling stir in the Masla Chai or steep your own chai.
- Sweeten and let cool before consuming. My hurt tongue serves as reminder penance.
Making your own coconut milk can definitely be cheaper over time and is so simple that I do it about once a week.
Make sure to use full fat coconut milk otherwise it will taste thin.
P.S. You’re beautiful <(^_^)>