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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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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.
Leburta says
January 23, 2019 at 11:42 amI was disappointed that there was no ingredient list for the “chai tea” part of the drink. I expected that if we were going through the trouble of creating a drink using coconut milk that the chai would be fresh. Do you happen to have a recipe to make the tea as well?
Lauren says
January 23, 2019 at 12:54 pmHi Leburta! Sorry you were disappointed. I have made chai tea from scratch before, but usually use tea bags because of how quick and easy they are. I often use 2 though for extra spice flavor.
There are SO many “authentic” homemade versions. Most bundle together 1-2 cinnamon sticks, a few cardamom pods, 6-8 peppercorns, 6-8 whole cloves, 1-2 star anise, and small piece of fresh ginger in a little muslin cloth and steep that with 5-6 black tea bags. But, you can change up the spices to your preference. Then add the sweetener and milk/cream of your choice.
Hope this help, Lauren
Traci says
January 23, 2019 at 8:59 amWhy have I never done this before? How simple, delicious, and gorgeous! Thanks for sharing the latte love 🙂
Lauren says
January 23, 2019 at 10:10 amIt was definitely one of those ah-ha moments 🙂
Corina Blum says
January 23, 2019 at 8:27 amI love anything with coconut milk it! I think this would be a perfect recipe for cold winter days.
Lauren says
January 23, 2019 at 10:09 amTea all day, every day this winter!
Lucy Parissi says
January 23, 2019 at 7:51 amThis sounds like a super easy recipe that will hit the spot when you need warming up quickly.
Lauren says
January 23, 2019 at 10:09 amFor sure! 🙂
Kelly Anthony says
January 23, 2019 at 7:39 amWhat a great way to use coconut milk. I also haven’t ever thought of using it in my oatmeal. Such a great idea.
Lauren says
January 23, 2019 at 10:09 amI hadn’t either – it’s such a great way to change up the flavor a bit 🙂
Kate says
January 23, 2019 at 7:32 amWhat a delicious looking mug of chai latte! I love all these flavours and can’t wait to try it.
Lauren says
January 23, 2019 at 10:08 amThanks Kate!