Whole spices like cardamom pods, cinnamon stick, cloves, and fresh ginger simmer together into a fragrant base, then get steeped with black tea for that deep, brown, spiced flavor everyone wants from a good chai. Plant-based milk and a touch of maple syrup warm things into a steaming, just-bubbling latte, strained smooth into your mug. The real showstopper is the coconut whipped cream, made by chilling a can of full-fat coconut milk overnight and whipping the solidified cream into soft, billowy peaks with maple syrup and vanilla. A dusting of ground cinnamon on top finishes it off with a cozy, café-style touch. This one's a great pick for a Gluten Free afternoon treat, no bakery trip required.
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The night before (or at least 8 hours ahead), place the unopened can of full-fat coconut milk in the refrigerator so the cream separates and solidifies at the top.
Open the chilled coconut milk can without shaking it. Scoop the thick, solidified cream from the top into a medium bowl, leaving the watery liquid behind. Add 1 tbsp maple syrup and the vanilla extract, then beat with a hand mixer on medium-high speed until the cream holds soft, billowy peaks, about 2–3 minutes. Refrigerate until ready to use.
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