Chai Latte - Vegan Creamer

Love a good chai? But not the sugar load from the coffee house or the “naturally flavored” overly sweet tea bags found at the big box…same here. And, after a love/hate relationship with coffee ended, (I love coffee, my body doesn’t love it so much) I was looking for a healthy, yet better-be-tasty alternative. After a couple years of tinkering…a slow cook chai blend with an immune building twist was born!

PACKED WITH IMMUNE ENHANCING + BALANCING PROPERTIES FROM ELDERBERRY, REISHI MUSHROOM & ASTRAGALUS ROOT.

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This full-leaf tea blend stands alone with a subtly sweet, rich, & warming flavor. Although, if you prefer the creaminess & mouth feel a latte offers like I do, you can easily achieve a more sophisticated chai drink with only a few more ingredients & just minutes of your time.

First things first, follow Slow Cook Chai package brewing instructions. Time saving tip: batch prep 4+ servings and store in mason jar refrigerated for up to 5 days.

Next, prepare below creamer. I usually make 2x’s the below recipe to last through the week…

Vegan Creamer

1 can full fat coconut milk (Thai is my favorite)

1/3 cup grade B maple syrup

1 tsp vanilla extract

Whisk ingredients working to incorporate coconut cream clumps. Refrigerate in a pour-friendly container. If available, add creamer to frother machine before adding desired amount to your slow cook chai.

I enjoy the flavor of approx 2oz creamer added to 10oz chai tea, although you might play with the creamer amount to taste.

I hope you love this super nourishing + immune building chai as much as I do!

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