Creamy AIP Coconut Milk Chai

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If you love chai, you may be familiar with the Coconut Chai recipe on p. 102 of The Autoimmune Paleo Cookbook. Since that recipe calls for making coconut milk from scratch, I thought I’d post a simpler and quicker (but equally as tasty!) variation here on the blog for anyone looking to save some time. It is perfect to sip on cold evenings now that the winter season is quickly approaching!


5.0 from 3 reviews
Creamy Coconut Milk Chai
 
Prep time
Cook time
Total time
 
Author:
Serves: 2½ cups
Ingredients
Instructions
  1. Place the tea bag and cloves in a mug and add the boiling water. Let steep for 10 minutes.
  2. Meanwhile, place the coconut milk, cinnamon, maple syrup, ginger, vanilla, and sea salt in a blender and blend to combine, about 30 seconds. Transfer to a saucepan and heat gently while stirring with a whisk.
  3. When the tea is finished brewing, discard the tea bag and strain the cloves. Add the liquid to the coconut milk mixture. Stir and heat thoroughly until the desired temperature is reached.
  4. Enjoy warm!

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.