Adaptogens Boost This Dairy-Free and Paleo Coconut Chai LatteFebruary 18th, 2020
On this episode of Prep School, Megan Mitchell makes a supplement-powered chai latte featuring whole-plant hemp extract and adaptogenic herbs like ashwagandha, rhodiola, and lion’s mane. Plus, the chai concentrate (spiked with cinnamon, allspice, cardamom, and ginger) makes enough for 10 servings so you can enjoy it over a few days.
Toasted Coconut Chai Tea Latte
We have instructions for both hot or cold lattes, depending on your mood.
Yield: 1 latte
Active time: 5 minutes
½ cup chai concentrate (recipe below)
1 packet Prima Brain Fuel CBD Botanical Elixir
1 teaspoon maple syrup, plus more to taste
Ground cinnamon, for dusting
Make an iced latte:
Find a jar with a lid and pour ½ cup of concentrate into it along with 1 Prima Brain Fuel packet and maple syrup. Tightly screw on lid and vigorously shake for 30 seconds, or until powder has dissolved. Pour over a glass filled with ice; top with a splash of coconut milk and a sprinkle of cinnamon. (This can also be made in a high-speed blender.)
Make a hot latte:
Warm ½ cup coconut milk in a small saucepan. While coconut milk heats, pour ½ cup concentrate into a jar along with 1 brain fuel packet and maple syrup. Tightly screw on lid and vigorously shake for 30 seconds, or until powder has dissolved. Pour into a mug, then top with hot coconut milk and a sprinkle of cinnamon. (This can also be made in a high-speed blender.)
Chai Tea Latte Concentrate
Make a batch of this richly spiced concentrate and you’ll be able to enjoy up to 10 lattes whenever the mood strikes.
Yield: 10 servings
Active time: 10 minutes
6 whole cloves
4 cinnamon sticks
2 star anise
2-inch knob fresh ginger, peeled and cut into 5 pieces
5 cups water
½ cup toasted coconut chips
1 teaspoon black peppercorns
½ teaspoon ground allspice
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ cup maple syrup
10 black tea bags
1 ½ teaspoon vanilla extract
Slowly bring cloves, cinnamon sticks, star anise, ginger, water, coconut chips, peppercorns, allspice, cardamom, and nutmeg to a simmer in a medium saucepan. Once simmering, add maple syrup and tea bags. Off heat, steep 3 to 4 minutes; remove tea bags. Let cool, then push mixture through a fine mesh strainer lined with cheesecloth. Add vanilla and stir. Pour concentrate into a bottle or jar and refrigerate for up to 2 weeks.
Recipes by Megan Mitchell