Frappuccino Fridays: Chai Crème
We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.
Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.
To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.
Chai Crème frappuccino
Yield: 1 serving
For the coconut whipped cream:
- 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
- 2 to 3 tsp agave nectar or other sweetener
- seeds from 1 vanilla bean
For the frappuccino base:
- 1 cup almond milk
- 2 chai spice black tea bags
- 3 Medjool dates, pitted
- 1/4 tsp ground cinnamon
- 3 ice cubes
- To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
- Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
- To make the frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
- Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
- To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.