Chai Spiced Coconut Milk (dairy-free)

Chai Spiced Coconut Milk (dairy-free)

Chai Spiced Coconut Milk

In the middle of winter I love warming up with this all things chai. From a classic chai latte to this chai spiced coconut milk. And believe me when I say, it warms you from the inside out with a blend of ginger, cinnamon, cardamom, cloves and star anise. It’s like a warm hug in a mug.

In addition to the dairy-free coconut milk I add quite a bit of fresh ginger. Because well, I LOVE fresh ginger. Ginger is not only warming, it stimulates circulation so it’s perfect on a day when I’ve become a frozen to the bones.

Ginger is also anti-inflammatory and immune boosting (along with many of the other spices used), which makes this chai spiced coconut milk perfect for the winter months when coughs and colds start making their rounds. Nobody’s got time to get sick, right?!

The Best Way to Peel Ginger

You could use dried ginger in this recipe but if you have fresh ginger that’s best. To peel fresh ginger just use the edge of a spoon and scrape the skin off the ginger. It really is that easy!

How to Make Chai Spiced Coconut Milk

After you’ve peeled the ginger, toss all the ingredients together in a pot on medium heat. Bring it to a boil, then pour the mixture into a high-powered blender, like my favorite Vitamix. Blend on high for 30 seconds or until nice and frothy! Then just pour the Chai Spiced Coconut Milk into a cup and drink your warm hug. Enjoy!

More Delicious Drink Recipes

Matcha LatteBest Hot ChocolateHomemade EggnogGolden Milk (Turmeric Milk)Pumpkin Spice Latte

Chai Spiced Coconut Milk

5 from 10 votes Prep: 5 minutes Cook: 10 minutes Total: 15 minutes Servings: 2 servings Author: Lisa BryanPrintPinReviewSaveSaved


Chai spiced coconut milk made from ginger, cinnamon, star anise, vanilla and coconut milk will heat you from the inside out and provide heaps of anti-inflammatory health benefits. 


13.5 oz coconut milk1 cup water1-2 inch piece fresh ginger, peeled and roughly chopped (depending how spicy you like it)4 Medjool dates, pitted1 star anise1/2 tsp cinnamon1/2 tsp vanilla extract1-2 pinches cardamom1 pinch clovesextra whole star anise for garnish


Add all ingredients to a pot on medium heat. Bring to a boil, then reduce heat to low, cover and simmer for 5-10 minutes.Use a spoon to remove the whole star anise. Pour the remaining ingredients into a high-powered blender and blend for one minute, or until smooth.Serve in mugs and garnish with extra whole star anise.

Lisa’s Tips

If you’re looking for new mugs, I love my white mugs from Crate and Barrel.


Calories: 521kcal | Carbohydrates: 43g | Protein: 5g | Fat: 41g | Saturated Fat: 36g | Sodium: 33mg | Potassium: 755mg | Fiber: 3g | Sugar: 32g | Vitamin A: 70IU | Vitamin C: 1.9mg | Calcium: 72mg | Iron: 6.9mg Course: Drinks Cuisine: Indian Keyword: chai milk, chai spiced coconut milk

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted January 2016, but updated to include new information. 

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