Powerhouse Coconut Chai: almond, coconut, spices
This creamy and spiced coconut chai brings together layers of comforting flavor, dairy-free indulgence, and warming spice in one cozy cup.
Equipment
- 1 Pressure cooker
- 1 Fine mesh sieve
Ingredients
Chai Ingredients
- 2 cups Water pure, filtered
- 2-3 tablespoons Honey or maple syrup use maple for vegan option
- 1 Six-inch cinnamon stick
- 2 pieces Orange peel two-inch square pieces
- 2 Star anise
- ⅛ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- 1 Vanilla bean or ¼ teaspoon vanilla powder
- ½ inch Fresh ginger peeled
- 6 Allspice
- 4 Black peppercorns
- 6 Cardamom pods
- ⅛ teaspoon Fennel seeds
- 4 Cloves
- ¼ teaspoon Hibiscus leaves
- ¾ cup Full fat coconut milk
- ¾ cup Unsweetened almond milk or homemade
Instructions
Instructions
- First, grab your pressure cooker and toss in the water, cinnamon stick, orange peel, star anise, ground cinnamon, nutmeg, vanilla bean or vanilla powder, peeled ginger piece, and all your whole spices — that's allspice, black peppercorns, cardamom pods, fennel seeds, and cloves.
- Seal the lid tight and set it to build pressure on medium-high heat. You'll soon feel that pressure build as it starts taking shape inside. This step kinda brings all those flavors together real good in less time.
- Once pressure is reached, lower the heat to maintain it and let it simmer under pressure for about 20 minutes so the broth depth develops fully.
- Carefully do a quick release to let out steam cues safely. Be cautious because that steam means your chai’s done its thing and ready for the next step.
- Open the lid, strain the mixture through a fine mesh sieve to catch all the spice bits and peel chunks. You want that smooth chai, no surprises biting into a whole clove.
- While the tea is still warm, stir in your honey or maple syrup till it dissolves. Then mix in the coconut milk and almond milk. Pour yourself a cup and enjoy the creamy spice party you've just made!
Notes
For chilled chai, refrigerate and serve over ice. You can swap cashew milk for almond milk for more richness or use vanilla extract post-cooking if beans aren’t handy.