Coconut chai traybake
This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa
Chai latte
Serves 4
Easy
Prep:
Cook:
Skip the coffee shop and make a homemade chai latte instead. Use pantry spices like cinnamon and cardamom to recreate this Indian-inspired tea drink
Skip to ingredients
- 2 cinnamon sticks
- 8 cardamom pods
- 4 cloves
- 6 peppercorns
- 1 star anise
- small piece of fresh ginger rootsliced
- 3 black teabags(such as ceylon, assam or English breakfast)
- 2 cups whole milkor coconut milk
- 1-2 tbsp light brown soft sugar
- pinch of ground cinnamonto serve
Nutrition: per serving
- kcal104
- fat5g
- saturates3g
- carbs11g
- sugars10g
- fibre0.4g
- protein4g
- salt0.1g
Method
step 1
Tip the spices into a dry frying pan and toast until fragrant. Put the toasted spices, the ginger and teabags in a teapot or French press with 2 cups freshly boiled water, and leave to infuse for 10 mins.
step 2
Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming, froth the top using a milk frother or whisk to create some foam.
step 3
Strain the tea between four mugs or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam, then dust with a pinch of cinnamon.
