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Drink recipe · from the recipe book

Iced Coconut Masala Chai with Fresh Ginger

A bold, gingery black tea simmered with warm spices, sweetened with brown sugar and swirled with silky coconut milk over ice.

Iced Coconut Masala Chai with Fresh Ginger

Ingredients

  • 1⅔ cups (390 ml)380 gBrewed black teabrewed strong
  • 1½ tbsp grated10 gFresh gingerthinly sliced
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • 1½ tbsp packed22 gBrown sugar
  • ½ tsp2 gVanilla extract
  • ½ cup120 gCoconut milk, cannedstirred smooth

Steps

  1. Before you start, slice the ginger and stir the coconut milk in its can until smooth.
  2. Pour the brewed black tea into a small pot and add the ginger, cardamom, cinnamon, cloves and black pepper.
  3. Bring the spiced tea to a gentle simmer and cook for 5 minutes so the spices infuse.
  4. Turn off the heat and stir in the brown sugar and vanilla until the sugar dissolves.
  5. Strain out the ginger and spices, cool the tea at room temperature for 10 minutes, then chill in the fridge for about 20 minutes until cold.
  6. Fill two glasses with ice and pour half of the chilled spiced tea into each glass.
  7. Spoon half of the coconut milk into each glass, then stir before drinking.

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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