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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!
- Place the tea bag and cloves in a mug and add the boiling water. Let steep for 10 minutes.
- 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.
- 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.
- Enjoy warm!