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.