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Drink recipe · from the recipe book

Ginger-Clove Coconut Masala Chai

A spicy, warming black tea simmered with fresh ginger, clove, fennel-like coriander and black pepper, mellowed by rich coconut milk and a touch of brown sugar.

Ginger-Clove Coconut Masala Chai

Ingredients

  • 1¼ cups (300 ml)300 gBrewed black teabrewed strong
  • ⅔ cup140 gCoconut milk, cannedstirred well
  • ¼ cup60 gWater
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • ¼ tsp0.5 gGround cloves
  • ½ tsp1 gGround coriander
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp0.3 gGround nutmeg
  • 1½ tbsp packed18 gBrown sugar

Steps

  1. Slice the ginger and stir the canned coconut milk until smooth.
  2. In a small pot, bring the water to a simmer with the ginger, cloves, coriander and black pepper; simmer 3 minutes to release the spices.
  3. Add the brewed black tea and the brown sugar, stirring until the sugar dissolves, and bring back to a gentle simmer.
  4. Pour in the coconut milk and heat until steaming, about 2 minutes, without boiling.
  5. Strain into two mugs, dust the top with the nutmeg and serve hot.

Allergens: none of the nine major allergens in the ingredients as written.

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

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