Coconut Chai Latte

Creamy, tropical and basically dessert — the crowd-pleaser of the lineup. A quick homemade chai gets blended with coconut cream and pineapple into a frozen slush that tastes like a holiday. Made with Nº002 Ngome, our boldest, deepest black, the only base that won't get lost under the spice and coconut.

INGREDIENTS

• 90 milliliters strong black chai, brewed and cooled (Nº002 Ngome)
• 1 cinnamon stick
• 3 green cardamom pods, crushed
• 2 whole cloves
• 1 slice fresh ginger
• 60 milliliters coconut cream
• 60 milliliters pineapple juice
• 10 milliliters fresh lime juice
• 1 large handful ice
• Ground cinnamon, to dust

STEPS

1. Brew the chai: Simmer the Ngome with the 1 cinnamon stick, 3 green cardamom pods, crushed, 2 whole cloves and 1 slice fresh ginger for a few minutes to make a strong, spiced black chai. Strain and let it cool completely.
2. Blend: Add the 90 milliliters cooled chai, 60 milliliters coconut cream, 60 milliliters pineapple juice, 10 milliliters fresh lime juice and the 1 large handful ice to a blender.
3. Blitz: Blend on high until completely smooth and slushy, about 20–30 seconds.
4. Serve and finish: Pour into a chilled glass and dust the top with ground cinnamon.

NOTES
Make the chai ahead — it needs to be cold before blending or the ice melts and the drink goes thin. Coconut cream gives a thicker, more luxurious texture than coconut milk, but light coconut milk works if you want it less rich. Add a splash more pineapple if you like it sweeter, or more lime to sharpen it up.