Red Meat Allergy Friendly Whole30 Spiced Chai with Coconut Milk
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Learn more →Ingredients
2 servings
- 1 ½ cups water
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp black peppercorns
- ½ tsp fresh ginger, grated
- 2 tsp loose-leaf black tea or 2 black tea bags
- ½ cup full-fat coconut milk
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 the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
- 2
Add the black tea to the saucepan and simmer for 3 minutes, until the liquid is deep amber and the tea aroma is pronounced. Do not steep longer than 3 minutes or the tea will turn bitter.
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