Eosinophilic Esophagitis Friendly Dairy Free Coconut Chai Latte
Total time15 min
Prep time5 min
Cook time10 min
4.8(15)
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Learn more →Ingredients
2 servings
- 1 cup water
- 2 black tea bags
- 1 can (13.5 oz) full-fat coconut milk
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp black peppercorns
- ½ tsp fresh ginger, grated
- 2 tbsp honey
For serving
- ¼ tsp ground cinnamon, for serving (optional)
Instructions
- 1
Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 3 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the tea bags and continue to simmer over low heat for 3 minutes, until the brew is deep brown and strongly spiced. Remove and discard the tea bags.
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