Coconut Chai Masala
Ingredients:
Loose leaf spicy chai masala tea (available in my tea shop online)
1 can of unsweetened coconut milk
Xylitol or other natural sweetener such such as honey
Small saucepot with a pour spout, Fine mesh sieve, small Tupperware container
Basic instructions, amounts are up to your taste. I made this because I wanted a hot drink that was sweetly satisfying without sugar or dairy, but I wanted something spicy. My orange chai masala is Estate grown Assam black tea loaded with spices like black pepper and cardamom.
DO NOT Shake the can of coconut milk. Open it with a regular can opener so you can spoon out insides. Make a hole through the coconut cream with a spoon or chopstick and pour out the liquid contents into a small sauce pot. My chai sauce pot has a pour spout. Into a small Tupperware type container, spoon out the coconut cream solids. Rinse the can with pure water and add the water to the coconut liquid in the saucepan.
Add the appropriate amount of loose leaf chai to the liquid in the pot. For one whole can of coconut milk, I add about half again as much water, so I add about 2-3 heaping teaspoons full of chai. Be sure to shake the chai or spoon from the bottom to get the small ground spices like the pepper.
To the coconut cream in the small container, it depends on how creamy your batch is, but I added about 3-4 heaping teaspoons full of xylitol sweetener, and mix well.
Put the chai, coconut milk, water, onto the heat at medium high and bring to a boil. Watch it carefully as it loves to boil over.
In a tea mug, place a big spoon full of the sweetened coconut cream, pour the hot chai liquid through a fine mesh strainer into the mug. Stir and enjoy.
Pour the leftover chai through the strainer into a glass jar and place in the fridge to reheat later, or for iced chai.
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