DIRECTIONS:

Step 1

Grind together cardamom, cinnamon, peppercorns and fennel seed in a mortar & pestle.

Step 2

Simmer milk in a heavy saucepan then stir in the Organic Cane Sugar, Organic Coconut Palm Sugar, ground spices, chopped ginger and salt on low heat for 3-5 minutes, stirring occasionally.

Step 3

In another heavy saucepan, boil the tea in water to infuse for about 2 minutes.

Step 4

Strain both liquids using a fine mesh sieve and discard the spices. Then combine liquids and cook over low heat for about a minute.

Step 5

Place chilled coconut cream in a mixer fitted with the whisk attachment and whip on high speed until foamy. Stream the Organic Cane Sugar on the side of the bowl, then add vanilla. Continue whisking until thick and moderately stiff peaks.

Step 6

Pour chai tea into cups and top with whipped coconut cream.

Yield: 1 Gallon (Large Size Recipe intended for catering or foodservice occasions. Cut recipe in half for smaller yield.)