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.