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 1 reviews
Creamy Coconut Milk Chai
 
Prep time
Cook time
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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 cook and one of the bloggers behind Autoimmune Wellness. 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 is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

11 comments

  • Becky says

    After being diagnosed with Hashimoto’s, I took a food sensitivity test to learn more. Vanilla scored a “5” and my doctor told me to stay away from it for 6 months. Is vanilla powder safe, though? Thank you.

    • Mickey Trescott says

      Hey Becky,
      Even though vanilla is AIP, you may react to additional foods – I might leave it out for a while and reintroduce later to assess tolerance.

  • Nerissa Weeks says

    Is the whole can of coconut milk supposed to be used? That’s 800 calories between the 2.5 servings

    • Mickey Trescott says

      Narissa,
      Yes! We don’t worry much about calories on AIP, especially when it comes from fat!

  • Eva says

    Just made this and am enjoying it right this second, so good, thanks for the recipe! I actually replaced 1/3 of the coconut milk with hazelnut milk which works nicely too 🙂

    • Mickey Trescott says

      Eva,
      Sounds fantastic, although hazelnuts are a no-go in the elimination phase. If you’ve been able to reintroduce them, yum!

  • Iva says

    I LOVE the Coconut Chai recipe on p. 102 of The Autoimmune Paleo Cookbook! Any ideas on what to do with the pulp that is left over? It seems like such a waste to throw it out.

    • Mickey Trescott says

      Hey Iva! I’ve experimented with what to do with it, and honestly all of the flavor is gone and it doesn’t taste good. It is just leftover fiber. Personally that is the part of the coconut I don’t tolerate well, so I am fine tossing but if you find a good/tasty use I’m all ears!

  • Sherry says

    Is there a caffeine free version ?
    Thank-you

    • Mickey Trescott says

      Hi Sherry! Just use caffeine-free black tea.

  • Michele says

    Sounds so good and the punchy flavor may be just what I need to let go of coffee in the morning. If I’m making this just for me, can I drink half one day and half the next? Will it tolerate being refrigerated and reheated the next day?

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