Even as I’m toasting myself outside in the sun on a beautiful spring day, I still crave a hot mug of something. Tea. Tea is my friend, and in the words of Fyodor Dostoevsky, “I say let the world go to hell, but I shall always have my tea.”
But some times you need tea with a twist, a bit of spice, and a little kick.
Let me introduce you to Coconut Chai.
The perfect mug of deep golden nutty tea to drink no matter what the weather.
Today I’m sipping it in the backyard enjoying the spring air, but I can imagine tucking a small thermos in my pack to be taken on a day cross-country skiing. The turmeric gives the tea a soft earthy flavour and the pepper keeps the spices kicking.
400ml can coconut milk
2 tsp loose leaf black ceylon tea
1 ½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp cracked black pepper
A pinch of allspice
A pinch of ground cloves
A pinch of turmeric
2 tsp of honey
Place all ingredients in a small saucepan over low heat. Stirring regularly, allow the mixture to warm through and tea infuse into the coconut milk, but do not bring to a boil. After 5 minutes pour through a sieve into two tea cups and serve with a fresh crack of black pepper.