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Drink recipe · from the recipe book

Iced Brown Sugar Chai with Coconut Cold Foam

A strong, peppery black tea chai simmered with cloves, ginger and black pepper, chilled and topped with a fluffy whipped coconut foam.

Iced Brown Sugar Chai with Coconut Cold Foam

Ingredients

  • 1½ cups (350 ml)360 gBrewed black teabrewed strong
  • 1½ tbsp packed18 gBrown sugar
  • ½ tsp1 gGround ginger
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • ⅛ tsp0.2 gGround nutmeg
  • ⅔ cup140 gCoconut milk, cannedwell shaken and chilled
  • ¼ tsp0.5 gGround cinnamon

Steps

  1. Brew the black tea extra strong and pour it into a small pot.
  2. Add the brown sugar, ground ginger, cloves, black pepper and nutmeg to the pot and bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 3 minutes.
  3. Take the pot off the heat, let the spiced tea steep 2 minutes, then pour it into a jar and chill in the fridge (or set the jar in an ice bath) until cold, about 25 minutes.
  4. Meanwhile, pour the chilled coconut milk into a jar or bowl and whisk or shake hard until thick and foamy, about 1 minute.
  5. Fill two glasses with ice and divide the cold spiced tea between them, half in each glass.
  6. Spoon half the coconut foam over each glass and dust the tops with the cinnamon. Stir as you sip.

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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