Feed your appetite for cooking with Penguin’s expert authors
Ainsley Harriott’s Caribbean Coconut Chai
Introduction from Ainsley Harriott
Chai is a spiced milk tea from India and this is my Trinidadian twist with the flavours of coconut and tonka bean. If you can’t find tonka bean, you can use a couple of cloves and a pinch of nutmeg or half a vanilla pod in the infusion.
Ingredients
Method
Combine the boiling water and tea leaves in a saucepan and infuse the tea to your preferred strength. Strain to remove the tea leaves and return the tea infusion to the pan. Add the cardamom seeds, cinnamon, ginger and coconut milk and give everything a good stir. Grate in half of the tonka bean and set the pan over a low-medium heat. Bring to a gentle simmer and cook for 5 minutes to allow the flavours to infuse, but do not boil. Add sugar to taste, stir until dissolved and remove from the heat.
To serve, strain or ladle into glasses or cups and garnish with a grating of tonka bean or nutmeg.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.