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Drink recipe · from the recipe book

Brown Sugar Cinnamon Coconut Chai

A deeply spiced black tea chai simmered with cinnamon, cardamom and fresh ginger, rounded out by creamy coconut milk and caramel notes of brown sugar.

Brown Sugar Cinnamon Coconut Chai

Ingredients

  • 1⅓ cups (320 ml)320 gBrewed black teafreshly brewed, strong
  • ½ cup120 gCoconut milk, cannedwell shaken
  • ⅓ cup (80 ml)100 gAlmond milk, unsweetened
  • 1½ tbsp packed18 gBrown sugar
  • 1½ tbsp grated8 gFresh gingerthinly sliced
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround cardamom
  • ⅛ tsp0.2 gBlack pepper

Steps

  1. Brew the black tea strong and keep it hot.
  2. In a small pot over medium heat, toast the cinnamon, cardamom and black pepper for about 30 seconds, stirring, until fragrant.
  3. Add the ginger and the brewed black tea, bring to a gentle simmer and cook for 4 minutes.
  4. Stir in the brown sugar until dissolved, then add the coconut milk and almond milk.
  5. Heat until steaming, about 2 minutes, without letting it boil; whisk briskly for a light foam.
  6. Strain into two mugs, discarding the ginger slices, and serve hot.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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