I am so excited to be accepted into the Recipe Redux! I may or may not have done a happy dance around the house when I got the email. The Recipe Redux is essentially a group founded by Registered Dietitians that promotes creating recipes that are tasty, yet boast nutritional benefits too. Each month there is a theme that the members follow and create a recipe relating to it!
This month’s theme is Cooking with Tea.
Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.
Tea isn’t exactly in my usual diet. The one time I tried green tea I spit it out, recoiling from its bitterness. Not even copious amounts of honey could sweeten it up for me. I’ve never tried real chai tea, but I used to get a chai latte at my beloved old café which, unfortunately, doesn’t open its doors anymore.
I went out on a limb and decided to try two new things in one recipe.
1. Chai Tea
2. Coconut Milk Ice Cream
I’ve heard so many good things about ice cream made with coconut milk. As usual, I’ve never had it. (Just add it to the list… Starbucks, Chipotle, Whole Foods…you get the idea). Rather than buy some in the store I decided to make my own!
So basically what we do here is this:
Freeze your ice cream maker and chill your coconut milk the day before you want to make your ice cream.
Brew a strong cup of chai tea. Strong. 2 packets of tea and 1 cup of boiling water. After 10 minutes of steeping your tea, you can throw it in the fridge. It doesn’t need to be chilled, but cold enough that it doesn’t heat the other ingredients. Throw everything in a blender until it’s creamy and smells like paradise.
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. (Thanks for letting me borrow yours, Ms. Andersen!) Let it churn until it’s thick and resembles soft-serve.
Now, you can eat it like this, or you can throw it in the freezer for a more real ice cream experience. It will probably need about two hours to harden up. Let it thaw for a good 15 minutes until you dish it out. I know it is terrible waiting, but it’s oh so much better.
Melty, aromatic, coconut chai ice cream, come to Mama <3
adapted from the lovely Minimalist Baker
- 1 can coconut milk, refrigerated a day before using
- 2 packets chai tea
- 1/4 cup coconut oil
- 1/4 cup agave nectar (or honey)
- 1 tbsp ground flax
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Chill the coconut milk and freeze an ice cream maker the day before making ice cream.
- Brew a strong cup of chai tea. 2 packets tea mix with 1 cup boiling water. Steep for 10 minutes then stick in the fridge.
- In a blender, scoop the coconut milk, coconut oil, agave, flax, vanilla, and cinnamon. Once tea is lukewarm (or cold) pour it in too.
- Blend ingredients until creamy and pour into ice cream maker. Follow manufacturer's instructions to make ice cream. Freeze in an airtight container for two hours for a sturdier ice cream. Let thaw 15-30 minutes before scooping.