Hey there everyone! Well, I’m back after a 4 month hiatus! I moved once, moved twice and have finally landed in my new home, with all of my kitchen gear in one spot. We are slowly emptying the boxes, and trying to figure out the new space ( and the light to photograph by) , but I couldn’t wait to sneak in a quick post, since it has been so long! I did very little cooking and no entertaining in our temporary condo, but I did some reading about the “Paleo” lifestyle, and this recipe was a new discovery for me. I can’t stop drinking it, so I figured that makes it a blog-worthy recipe, n’est-ce pas?
If you have read the ingredients and you are thinking,” Hey, she forgot to list the tea! I mean, how can you have a recipe for chai, without the tea??” Right? Well, that’s what I thought too when I first tried this recipe, but wow, was I wrong! For any of you who can’t drink caffeine, this recipe is a dream come true. The symphony of flavours is deeply comforting and you will never miss tea again! It is perfect for a cold winter’s day, curled up in front of the fire. I found it in my new favourite cookbook, “The Real Paleo Diet Cookbook” by Loren Cordain and I can’t stop making it. Honestly it has become pure obsession.
You can make the whole recipe and keep it in the fridge for a couple of days. Just re-heat and serve. If you want that barista look, just whip some coconut cream and add a dollop before serving.
I am going to pop over to Fiesta Friday and visit with the gang after so many months of missing this sweet blog party! I hope everyone will enjoy a nice cup of coconut chai to wash down all of the Christmas goodies that are sure to be gracing Angie’s table.
12 whole cardamom pods
10 whole star anise
10 whole cloves
2 teaspoons black peppercorns
1 teaspoon whole dried allspice
4 cups water
3 2 ½-inch cinnamon sticks
2 2-inch-long by 1-inch wide strips orange peel
1 3-inch piece fresh ginger, cut into thin rounds
½ teaspoon ground ginger
1 15-ounce can whole coconut milk
½ cup fresh orange juice
2 teaspoons pure vanilla extract
In an electric spice grinder, combine cardamom pods, star anise, cloves, peppercorns and allspice. Pulse until very coarsely ground. Transfer spices to a medium saucepan.
Lightly toast the spices in the saucepan, over medium-low heat, about 2 minutes or until fragrant, stirring frequently. Do not burn! Add the water, cinnamon sticks, orange peel, ginger and nutmeg. Bring to a boil, reduce heat to low and simmer uncovered for 15 minutes.
Stir in coconut milk, orange juice and vanilla extract. Cook until heated through. Strain through a cheesecloth-lined fine mesh strainer. Sweeten with honey or stevia. Serve immediately.
39 Responses to “Coconut Chai”
Welcome back Chef. You were missed
Oh, you are too kind! I really missed everyone too! Happy holidays to you! 😀
Coconut chai sounds new and interesting. Suitable for cold weather.
It is really worth the effort. I just love this stuff!
With all those spices I can see that you wouldn’t miss the tea. Sounds great! Thanks for sharing with us at Fiesta Friday (and hope you are settling after all those moves!)
Hey Caroline! I’m so happy to share this with my blogging buddies. And yes, I am settling in, slowly but surely! Happy Fiesta Friday to you too! And Merry Christmas! 😀
Sounds like you needed that delicious chai, with all those house moves! Good to think there’s no caffeine, either, as you’ve probably had enough excitement over the past few months. Great to see you back!
Well, too true! Honestly moving is a bit too “exciting” for me, but I am very happy to be settling again. Really glad that you like the chai, Ginger. Happy Fiesta Friday to you! 😀
I knew I was missing something in my life! Wow, this looks incredible! And you know since you’ve been gone we started up a new blog link, too – Throwback Thursday – I hope you’ll click back to me and add this, too – if you haven’t already! Happy Holidays!
Well, hey! How cool is that? I will be sure to check out Throwback Thursday and add my link! Thanks so much for letting me know! Happy Holidays to you too! 😀
Hey, welcome back Julianna 😀 This cup looks so warm and inviting. The perfect winter drink. Thank you so much for sharing on Fiesta Friday and have a superb weekend! 🙂
Oh, thanks so much, Linda! Really glad that you like the look of the chai. I’m very happy to be back to visit with all of you! Have a lovely week! 😀
Hello!!!!! I guess this answers my question 🙂 lovely to see (read) you, I hope you’re enjoying your new space. And lovely drink, what a wonderful selection of spices, so much so good for you! Happy FF 🙂 x
Haha! Good to “read” you too, Elaine! I really am enjoying the new space and trying to settle in! It sure takes a lot longer than I had anticipated, but I will get there.
You will xx Merry Christmas xx
With all of those delicious spices this has be good! Welcome back and have fun in your new home/kitchen 🙂
Thanks, Judi! This spice combo is amazing for sure! I am very happy to be back and see all of my blogging buddies again! 😀
Great to see ur back and posting !! The Coconut chai – very seasonal what with ALL the spices. ( maybe add a little rum for added kick ! LOL) Enjoy the new house ! TTYS – Les
Hey Les! Perfect! I am going to add rum next time – rum and coconut is an awesome combination! Trust you to come up with that! Happy New year to you! 😀
I was beginning to wonder when we would see you – and how your move went. It’s great to have you back and settling into your new digs. This drink looks super flavourful – can’t wait to see what else you have in store for us after your long absence.
Hey Hilda! Yes, it is so good to be back with all of you, my blogging buddies! Glad you like the look of the chai. Happy New Year to you, my friend! I wish you all the best for 2016! 😀
Chef Julianna!!! I’ve missed you a lot and the camomile teas! 😀 I guess you knew that without you, I’ve been hyperactive lately, yeah? 😀 But I have to be a good girl now! The chai sounds so good with all those amazing flavors! Can’t wait to see more shares! xx
Hey Jhuls! I was wondering how you were!! Still hyperactive?? Really, I can’t believe that at all! Maybe a nice calming chai?
Happy New Year to you, Jhuls! All the best for a fantastic 2016! 😀
Ahh, not that much. My body gave up on me. Haha. So nice to have known you, Chef Julianna. I wish you all the best of 2016. xx
Welcome back Chef! You’ve brought us a gorgeous drink, those spices are pretty amazing, I can only imagine the taste. Happy Holidays!
Happy Holidays to you too, Loretta! I wish you a wonderful 2016 as well! 😀
Hello-hello! Welcome back! happy to see you and your delicious hot drink!
Thanks so much! I am happy to be back, as well! Happy New Year to you! 😀
Welcome back delicious Chai!!
Thanks so much, Suzanne! I am quite happy to be back too! Happy New Year to you ! 😀
Welcome back Julianna! This chai looks wonderful, perfect for this time of year. Looking forward to seeing your posts again 🙂
Hey Natalie! I am glad to be back as well! Hopefully, I can get back to posting regularly! Happy New Year to you! 🙂
Happy New Year!
Good to see you back Chef Julianna! Very tasty looking chai there.
Happy Holidays to you too, Gerard! All the best for a wonderful 2016! 😀
This one reminds me of street, chai tea I had in India – super gingery, spicy and served in a single use clay cup, which you smash after you finished your chai. Now hold on… the milk for the chai tea comes from the street (sacred) cows, that run free and are only occasionally milked by those making the tea. I’m glad to see the paloe version – it is on the list of things to do! 🙂
Thanks for sharing!
Haha! Your story give a new meaning to the expression, “free-run, or free-range” . I had no idea that anybody actually ever milked the free roaming street cows of India! Incredible! Glad you like this Paleo version and I’m even more glad that I didn’t have to wrestle a street cow to get the milk for the recipe! 😀
This looks very interesting Julianna. I am trying to avoid caffeine too so will give this recipe a try. Can we make the spice blend in advance and keep?
Yes, absolutely! I put portions in little containers and then grind it fresh just before making it! Or grind first and then freeze the mixture! Let me know if you try it! 😀