Recipe By @hannahstyleau
Baristas—we know them, we love them. We see them every day, sometimes more than our friends, and they’re the undisputed heroes of our caffeine-fueled lives. They kinda-sorta know our names and whip up the coffee we can’t live without.
But what we don’t love is the eye-twitching, deep sigh-inducing reaction when we hear, “That will be $7.00, or $8.00 for alternative milk.”
So, dear baristas, it’s time we take matters into our own hands—or mugs.
Introducing Hannah’s Dirty Chai Coconut Latte—a perfect blend of chai, coconut, and coffee that’ll transport you to the funkiest, jazz-playing café, minus the hefty price tag.
The best part? No need to pay extra for alternative milk. This recipe uses Raw C Vanilla Bean and Sea Salt Coconut Milk—adding even more creaminess and nutrients to fuel your day while being light, delicious and easy on the gut.
Give it a go—you might just break up with your barista.
Ingredients
- 2chai teabags
- 1cup of Raw C Vanillla Bean and Sea Salt Coconut Milk
- 1shot of espresso or instant coffee
- 3-4ice cubes
Method
1. Steep the chai teabags in boiling water for 5 minutes.
2. Remove the teabags and allow the tea to cool slightly.
3. Fill a glass with the ice cubes.
4. Pour the espresso over the ice, followed by the cooled chai tea.
5. Top it off with Raw C Vanilla Bean and Sea Salt Coconut Milk.
6. Stir well and enjoy your refreshing Iced Chai Latte with a coffee kick!
Enjoy!
