Coconut chai traybake
This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa
Chai latte
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 cinnamon sticks
- 8 cardamom pods
- 4 cloves
- 6 peppercorns
- 1 star anise
- 2cm piece gingersliced
- 3 black teabag(such as ceylon, assam or English breakfast)
- 500ml whole milkor coconut milk also works well
- 1-2 tbsp brown sugar
- pinch cinnamonto serve
Nutrition: per serving
- kcal104
- fat5g
- saturates3g
- carbs11g
- sugars10g
- fibre0.4g
- protein4g
- salt0.1g
Method
step 1
Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
step 2
Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
step 3
Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.
