A creamy and comforting twist on the classic chai latte, infused with aromatic spices and rich coconut milk, perfect for cozy moments.

2 cups coconut milk (or any milk of choice)

1 cup water

2 black tea bags (or 2 teaspoons loose leaf tea)

1 cinnamon stick

4–6 whole cardamom pods, slightly crushed

4–6 whole cloves

1–2 slices fresh ginger

1 tablespoon honey or sweetener of choice (optional)

Pinch of black pepper

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In a saucepan, combine the coconut milk and water over medium heat.
Add the cinnamon stick, cardamom pods, cloves, and ginger slices to the pot. Let it come to a simmer and infuse the spices for about 5 minutes.
Add the tea bags (or loose leaf tea in a tea infuser) and let it steep for 3-5 minutes, depending on your desired strength.
Remove from heat and strain out the tea bags and spices.
Stir in honey or your preferred sweetener, along with a pinch of black pepper to taste.
Pour the chai into a mug, garnish with a cinnamon stick or a sprinkle of ground cinnamon, and enjoy!

If you prefer a dairy-free option, use coconut milk or any plant-based milk like almond or oat milk.

Adjust the sweetness by adding more or less honey or sweetener to taste.

If you don’t have whole spices, you can use ground versions instead—about ½ teaspoon of each ground spice for every whole spice.

This recipe can be made ahead and stored in the fridge for up to 2 days. Reheat gently on the stove.

Adjust the tea strength by varying the steeping time—longer for stronger chai, shorter for a milder version.