Coconut Chai

A little twist on a favourite.

The Recipe

A thumb piece size of ginger chopped

6 cloves (crushed with the side of a knife)

10 cardamom pods (crushed with the side of a knife)

1/2 tsp black peppercorn (or ground - but it may be a little more spicy)

1 6 inch piece of cinnamon (broken into small pieces)

The new addition

1/2 c of toasted coconut

3 tsp orange pekoe (loose leaf, or 3 to 4 bags)

Add all the ingredients into 4 cups of water and simmer in a pot on a stove for 30 minutes (You could leave it longer for stronger flavour). Add the tea and let it simmer for a few more minutes. Then strain everything, transfer back to the pot and add 1 cup of milk. At this point you can take it off the heat, or you can leave it on for a few minutes till it reaches your right temperature. 

I should say, that 1/2 cup of toasted coconut seemed like a lot to me, but I assure you that you will need a least this much. If you want a stronger taste go ahead and add more. I have also thought about adding coconut milk, which I may try in the future.