Coconut milk Chai
TOOLS: blender. TIME: 30 mins. SERVES: 2
55 g fine shredded coconut (unsweetened)
1 whole vanilla pod (optional)
¾ teaspoon ground cinnamon
4 cm piece ginger, peeled
4 dates, pitted
500 ml boiling water
You will also need: Muslin or fine mesh strainer
1 - Place all ingredients in a high-powered blender and blend on high for a minute or two, until thoroughly combined.
2 - Let cool for 15 to 20 minutes.
3 - When the liquid is cool enough to handle, strain it through a fine muslin or nut milk bag; squeeze the contents to yield the maximum amount of liquid.
4 - Enjoy iced or reheat in a saucepan.
Storage: Keeps in the refrigerator for several days, but the fat may separate—heat gently and whisk to recombine.