Pescatarian Vegan Spiced Chai Latte with Coconut Whipped Cream
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Learn more →Ingredients
2 servings
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ½ tsp vanilla extract
For the chai
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp black peppercorns
- 1 tsp fresh ginger, grated
- 1 cup water
- 2 black tea bags
- 1 ½ cups plant-based milk
- 2 tbsp maple syrup, or more to taste
For serving
- ¼ tsp ground cinnamon, for dusting (optional)
Instructions
- 1
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.
- 2
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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