Last week, Portland was gray and rainy and this week we had days in the mid-80s. It’s that funny time of year when the seasons haven’t made up their mind and I actually love it—after a glimpse of fall it’s like one last chance to say goodbye to the warm glow of summer until next year. And it means I’ve had a chance to sip this coconut chai tea latte both hot and iced in the past few days, and I can’t pick a favorite. October, you are the best of both worlds.
This latte is a earthy, spicy blend of Organic Rainforest Chai, a new favorite of mine from Stash Tea, creamy coconut milk and a drizzle of spiced simple syrup for sweetness and extra flavor. Poured over ice, the coconut is smooth and refreshing while the spices are strong and zingy. Sipped from a cozy mug, the cinnamon and ginger warm you up from the inside while the black tea and yerba mate keep you awake as the sun sets ever earlier.
If you have the time, the simple syrup really does highlight the tea’s flavors in a way that plain sugar doesn’t. It only takes a few minutes to make and the leftover syrup will keep in the refrigerator for at least a few weeks for the next time you make yourself a tea latte. Or a fall-themed cocktail, yum.
If you need any more reasons to love this rainforest chai, it’s fair trade certified in addition to being organic. I’m always trying to make socially conscious choices about the things I buy so it’s refreshing to me to see more and more thoughtfully sourced foods available. Just my two cents. Anyway, I hope you enjoy this recipe and as always, let me know how it turns out!
Coconut Chai Tea Latte
An earthy, spicy blend of Organic Rainforest Chai tea, creamy coconut milk and a drizzle of spiced simple syrup for sweetness.
- 1-2 bags Stash Organic Rainforest Chai tea
- coconut milk shaken
- hot water
- spiced simple syrup to taste recipe below
Fill a mug 4/5 full with hot water and steep the tea for 4 minutes. Two bags are recommended if you plan to pour over a lot of ice. Discard tea bags.
Stir in spiced simple syrup to taste and top the mug with coconut milk.
Drink immediately or allow to cool slightly and pour over ice.
Spiced simple syrup
Bring 1 cup of water, 1 cup of sugar and 1 cinnamon stick, 5 cloves and one 1/2 inch piece of peeled fresh ginger to a boil, whisking until the sugar is completely dissolved. Boil one minute then remove from heat. Allow to cool for 10-15 minutes then discard spices. Store in the refrigerator in a sealed container.
This post was written in partnership with Stash Tea. All opinions are my own. Thank you for supporting the brands that support this blog!