Recipe courtesy of Bobby Flay
Homemade Coconut Chai Tea Latte
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 42 mg
- Level: Easy
- Total: 30 min
- Active: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 110
- Total Fat
- 5 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 42 mg
Ingredients
Directions
- Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
- Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.
