Just as the title states, luxurious, hint of chocolate, creamy and decadent, this beverage is a weekend treat. After making my Black Tea Mocha a few months back, I knew I was on to something with replacing coffee for tea in all the specialty coffee drinks. I like coffee, but I prefer tea. My warm beverage drinking world has opened up even wider!
This is a perfect fall beverage. While I enjoy chai tea at any time of the year, I feel more drawn to it during the fall and winter months because of all the warming spices. And if you’ve been following me for a while now, you have surely caught on to what a chocoholic I am, so naturally finding ways to sneak that delicious superfood in where ever I can has become quite a skill 😉
And lastly let’s not forget about what makes this drink so luscious: coconut butter. That’s right. I’ve been using coconut butter in drinks for a while now to add healthy fats and decadence. A winner every single time.
While I would love to say I get to enjoy this beverage quietly in a cozy chair while reading a book, the truth is, I generally have 3 minutes to myself before I have to brace the cup and raise it high above my head while I get jumped on by one of my children, or shoved off my seat by another or even just have the cup grabbed out of my hand because “Can I have some?”. In any case, how ever you get to enjoy this Latte, it is well worth it and will put a smile on your face 🙂
2 cups steeped and strained chai tea (I buy mine in bulk and prefer the slightly spicy kind)
1 cup almond milk (or any other milk), for this drink I used almond coconut milk that I had just made, and it was such a divine choice 🙂
1.5 TBS coconut butter OR 3TBS coconut cream (the rich stuff from a can)
1-2 tsp cacao powder (Depending on how chocolatey you want it)
Put everything in blender and blend on high until you get a little foam at the top
Delicious caramel free of refined sugars, butter and health concerning ingredients? Ummm yes please! Creamy and sweet, with a hint of saltiness paired with the subtle chai tea flavors make this caramel sauce a winner in my sweet indulgences lately. Not only that, but it is (almost) raw, vegan and super quick to make!
I’ve had this caramel in some almond milk for a sweet drink, on top of homemade ice cream, with strawberries dipped in it, but mostly just out of the jar with a spoon.
This sauce was an accident. I had set out to make some chocolate creation. After putting the dates, mesquite and coconut oil in the blender, I realized that I was out of cacao powder (gasp!!!) How did I let that happen?? AND I was out of almond milk. I was sipping on some chai while I was making this, so I figured I would use that to get the blender going. After tasting it I quickly recovered form my chocolateless upset. It was delicious. Salt came to mind very quickly and in a matter of seconds the blender was going again to create this beautiful concoction that I have made a few times already.
While I am proud of my creation, I must admit, it’s hard to screw up when using such wholesome and delicious ingredients.
1/4 cup Coconut oil
10 soft Medjool Dates (approx 1 cup)
1 tsp mesquite
1/4 tsp salt (more or less to taste)
1/4 cup chai tea (more or less depending on the consistency you like)
boil some water and pour over chai tea, let steep for 5 minutes and strain
add all ingredients to blender and blend on high until a nice and smooth texture is acheived
store in an airtight container int he fridge for at leaf a week (maybe more?)
Note: Depending on the ingredients and how things got mixed, the caramel may or may not harden while in the fridge. The first time I made it it got hard in the fridge but quickly soften when put in some warm water. The second time it kept it’s creamy texture but I needed to put it in some walt water to be able to pour it over ice cream. No matter the texture though, it will become liquid again when warm and it will always taste delicious 🙂