COCONUT CHAI LATTE

For a long time chai was confined to the Indian sub continent and people who have come into contact with its tea drinking culture. Today, thanks to large beverage chains, it has become increasingly popular. The appended word latte has even catapulted it to the trendy status.

Back in Malaysia, I do not remember having tasted masala chai. The popular tea drinks are teh tarik (pulled tea) and Teh Halia (Ginger Tea). These frothy condensed milk sweetened teas are a must try when you visit. Even if it is not the tea itself, a trip to the Indian coffee shop is well worth your effort. The sight of the vendor “pulling” your tea is something to behold.

Ingredients

• 2 cups water (480ml)
• 1 cinnamon stick
• 1 star anise
• 4 cloves
• 2 cardamom pods
• 2 black teabags
• ¾ cup unsweetened coconut milk (180ml)
• 1 tbsp sugar

Instructions

1. Combine 2 cups (480ml) water with cinnamon stick, star anise, cloves, and cardamom pods in a saucepan. Bring to a boil, reduce heat, and allow it to simmer for at least 5 minutes. The longer you simmer, the stronger the flavor of the spices.
2. Turn off the stove and remove saucepan. Drop in the teabags and allow them to steep for 5 minutes.
3. In the meantime, bring coconut milk and sugar in a small saucepan over medium low heat to a bare simmer. Stir to dissolve sugar. Remove.
4. ..............................

for full instruction please see: www.rotinrice.com

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