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Drink recipe · from the recipe book

Cinnamon Vanilla Coconut Chai with Coffee

A creamy, cinnamon-forward dirty chai where bold coffee meets black tea and coconut milk for a rich, gently sweet mug.

Cinnamon Vanilla Coconut Chai with Coffee

Ingredients

  • ¾ cup (180 ml)200 gBrewed black teafreshly brewed, strong
  • 2 shots60 gEspressofreshly brewed
  • ½ cup120 gCoconut milk, cannedstirred well
  • ⅔ cup (160 ml)160 gAlmond milk, unsweetened
  • 1½ tbsp packed20 gBrown sugar
  • ¾ tsp2 gGround cinnamon
  • ¾ tsp3 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the black tea strong and pull the espresso shots before you start heating.
  2. In a small pot over medium-low heat, whisk the coconut milk, almond milk, brown sugar, cinnamon and salt until the sugar dissolves and the cinnamon is evenly blended.
  3. Heat, whisking often, until steaming but not boiling, about 4 minutes.
  4. Pour in the black tea and the espresso and heat 1 more minute until hot.
  5. Take the pot off the heat and stir in the vanilla.
  6. Whisk vigorously for 30 seconds to froth, then divide between two mugs 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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