A handful of quality ingredients make a compelling iced coconut chai tea latte. This cold, creamy, and satisfying treat is the perfect compliment to a warm day.
I've never seen myself as someone who would just whip up a latte. Isn't that what Starbucks is for? That is until I ran across this recipe and it looked so amazing that I had to give it a go. I'm proud to say I nailed it on the first try!
The original recipe called for agave nectar as a sweetener. I used honey instead since I had it on hand. I think adding simple syrup to taste would work fine too.
This was my first experience with canned coconut milk. I use the more watered-down stuff from a carton for cereal or coffee.
But for a latte...the canned milk is irresistibly thick and creamy, yielding amazing results that would be hard to match with any other kind of milk. It also makes the latte dairy-free if that's important to you. Coconut milk naturally separates so be sure to stir it up really well before adding it to your drink.
Makes one large or two small lattes. Adapted from kumquat.
What You'll Need: