not long ago i visited starbuck’s and was tempted into trying the chocolate chai latte. it was… well… YUM.
it did occur to me, however, that it was perhaps not the most healthy of treats for regular indulgence. i, therefore, set out to recreate the lush mouth-feel, the spicy sweetness, the decadent treat factor, but on a much healthier scale.
this is my creation. made from coconut milk, chocolate almond milk, chai, and cocoa. with a little stevia. it’s really good.
now i attempted the “coconut milk whipped cream” i’ve read so much about (you have been on pinterest, right?!), but i’ve gotta admit, since i’ve created photographic evidence and i can’t hide it, that mine wasn’t quite as creamy and amazing as i’d hoped. in fact, the little un-homogenized-fat-globules-that-are-rich-but-unappetizing, didn’t meld into the mixture as i whipped it to smithereens with my stand mixer. nonetheless, this is good. i promise.
make it? let me know what you think? and if you have tips for how to make the whipped cream work, please let me know! i so want to be sucessful. 🙂
- 1/4 cup chocolate almond milk
- 1/4 cup coconut milk
- 3 drops liquid stevia (or 1 packet powdered stevia)
- boiling water
- 1 Chai tea bag
- For Coconut Whipped Cream (optional):
- 1 can full-fat coconut milk, refrigerated at least 8 hours
- 2 drops stevia
- 2 tablespoons baker's cocoa
- Place tea bag into a mug with both milks and stevia.
- Pour milks into mug.
- Fill remainder of mug with boiling water.
- Steep 3-4 minutes.
- Meanwhile, for cocoa coconut whipped cream:
- Scoop the thick cream off the top of an opened can of refrigerated (full fat) coconut milk.
- Placing cream into the bowl of a stand mixer, use the whisk attachment to whisk together with stevia and cocoa until it reaches a "cream" consistency.
- Top hot chai with 1 tablespoon cocoa coconut whipped cream if desired.
- Sprinkle with more cocoa and enjoy!