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This recipe for Coconut Chai Tea Latte is a simple way to take a basic chai tea latte up a notch or two in flavor. Creamy coconut milk is blended into chai tea for a warm, comforting beverage that is lower in fat and sugar, but full of flavor!
As I continue on my keto journey, I am constantly learning about new ways to make the foods that I love more keto-friendly. This simple recipe for a Coconut Chai Tea Latte is the perfect example of how one little substitution can make a big difference!
I don’t eat many keto sweets, but I do love chai tea lattes and have 1-2 a day. Previously, I was making my chai tea lattes with 1-2 tablespoons of heavy whipping cream and a packet of stevia/erythritol blended sugar substitute. I’d often go over my ideal fat intake for the day.
Needless to say, I was super excited to learn that by swapping out heavy whipping cream for unsweetened coconut milk, I could reduce my fat (and dairy) intake. It doesn’t hurt that coconut is one of my all time favorite flavors. These Coconut Chai Tea Lattes are delicious and just as creamy as if you used heavy whipping cream!
Thai Kitchen Coconut Milk
It’s no secret that I am a big fan of Thai Kitchen Coconut Milk. Ever since my first bite of Creamy Coconut Rice, it’s all that I use and the only brand I ever recommend. Their fresh, authentic flavors and ingredients make it easy to add delicious Thai flavor to all kinds of dishes!
Besides being a great option for those following a low carb or keto diet, Thai Kitchen Coconut Milk is also gluten free, dairy free, paleo, and vegan.
Ever wonder how coconut milk is made? Me too! I found it really interesting to know that Thai Kitchen makes it’s coconut milk by soaking the white insides of fresh coconuts in water. The solids are strained out, leaving behind just the “milk.” The only ingredients in Thai Kitchen Coconut Milk are coconut, water, and guar gum – a plant-based natural thickener for added creaminess.
You can find Thai Kitchen Coconut Milk on Amazon.com or at your local grocery store. I picked up a few cans at Food Lion to make my daily Coconut Chai Tea Lattes!
How to Make a Coconut Chai Tea Latte
Prep!
There isn’t any real prep to this simple chai recipe. Just be sure to give your can of Thai Kitchen Coconut Milk a good shaking before you open it.
Create!
Add a chai tea bag to a mug with 6-8 ounces of hot water. Let it steep for about 4 minutes.
Whisk in 2 tablespoons of Thai Kitchen Coconut Milk and one packet of a keto-approved sugar substitute.
Present!
Top with a couple of pieces of star anise, if desired.
Serve hot and enjoy!
Tips and Techniques for the Best Coconut Chai Tea Latte
- Be sure to give your can of coconut milk a really good shake before opening it. You can also whisk it once opened if there is still some clumping.
- It is recommend to use a sweetener made with a blend stevia and erythritol.
- Store extra coconut milk in an air-tight container in the refrigerator and shake or whisk before using it again as coconut milk naturally separates and solidifies.
What Are Some Other Ways to Use Coconut Milk?
- stir it into tea and coffee
- use it to replace heavy cream in recipes
- add it to soups, curries, and sauces
- mix it into smoothies
- stir it into oatmeal
…and more!
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For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Coconut Chai Tea Latte
Ingredients
- 1 chai tea bag
- 6-8 ounces hot water
- 1 packet sugar substitute * see notes
- 2 tablespoons Thai Kitchen Coconut Milk
- star anise * optional, for garnish
Instructions
- Add your tea bag to a mug and pour 6-8 ounces of hot water over it. Steep for 4 minutes.
- Remove the tea bag and whisk in the sugar substitute and Thai Kitchen Coconut Milk.
- Top with 2-3 pieces of star anise, if desired, and serve hot.
Notes
Tips and Techniques for the Best Coconut Chai Tea Latte
- Be sure to give your can of coconut milk a really good shake before opening it. You can also whisk it once opened if there is still some clumping.
- We recommend using a sweetener made with a blend stevia and erythritol.
- Store extra coconut milk in an air-tight container in the refrigerator and shake or whisk before using it again as coconut milk naturally separates and solidifies.
