Favorite Recipes of Maverick Swaniel Harrienger

{April 12, 2016}   Coconut Chai Tea Lattes (Brunch @ Bobby’s by Bobby Flay, 2015, page 24)

4 servings.

  • 1 2″ piece of fresh ginger, thinly sliced
  • 2 cinnamon sticks, plus more for serving
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 cardamom pods
  • 6 black tea bags
  • 1 cup whole or 2% milk
  • 1 cup unsweetened regular or low-fat coconut milk
  • 2 tablespoons-0.25 cup loosely packed light brown muscovado sugar, to taste
  1. Put the ginger in a medium saucepan.  Lightly crush the cinnamon, peppercorns, and cardamom pods and add to the pan.  Add 6 cups cold water and bring to a boil over high heat.  Remove from the heat, cover, and let steep for 15 minutes.
  2. Return the mix to the stove and bring it back to a boil.  Remove from the heat, add the tea bags, and let steep, covered, for 5 minutes.
  3. Put the milk, coconut milk, and sugar, in a medium saucepan and bring it to a simmer.  Strain the tea mix into the milk mix.heat through for 1 minute, and then whisk until frothy.  Pour into mugs, garnishing each with a cinnamon stick.


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