Vegan coconut chai latte recipe
Let the warm spice flavors of our vegan coconut chai latte recipe comfort you. With a rich taste and a smooth, creamy texture, this latte raises the bar for every chai beverages you've ever had.
Makes 3.75 litres of chai latte. Cut ingredients in half for smaller yield.
Ingredients for the vegan coconut chai latte recipe
For the chai latte
- 2 tsp cardamom whole seeds
- 4 cinnamon sticks
- 16 peppercorns
- 1 tsp fennel seeds
- 8 cups oat milk
- 1 cup Wholesome cane sugar
- 4 inches fresh ginger, roughly chopped
- A pinch of sea salt
- ½ cup loose black tea
- 8 cups water
For whipped topping
- 4 cups thick coconut cream, chilled 24 hours
- ½ cup Wholesome cane sugar
- 2 tsp vanilla extract
Steps to prepare the vegan coconut chai latte recipe
Grind together cardamom, cinnamon, peppercorns and fennel seeds.
Simmer milk in a saucepan then stir in cane sugar, ground spices, chopped ginger and salt on low heat for 3-5 minutes, stirring occasionally.
In another saucepan, boil the tea in water to infuse for about 2 minutes.
Strain both liquids using a fine mesh sieve and discard the spices. Then, combine liquids and cook over low heat for about a minute.
Place chilled coconut cream in a mixer fitted with the whisk attachment and whip on high speed until foamy. Stream the cane sugar on the side of the bowl, then add vanilla. Continue whisking until thick and moderately stiff peaks form.
Pour chai latte into cups and top with whipped coconut cream.
Enjoy!
Recipe by Chef Tanya Duyongco
