Chocolate Coconut Chai
Available Sizes: Boutique Jar + 100g Loose Leaf Tea
Chocolate Coconut Chai
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Indulgent chocolate is enhanced by the smooth warmth of Ceylon Orange Pekoe. The shaved coconut pieces and rich spices make this blend perfect for late-night chocolate cravings or paired with your favourite piece of chocolate or biscuit.
Brewing Instructions
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95-100°C
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3 mins (weak), 5 mins (strong)
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Infusions: 1
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Milk
Ingredients
- Black Tea - Derived from a cultivated tea plant native to Southeast Asia. The fully oxidised leaves are harvested, rolled and dried, producing the bold flavour and deep colour associated with traditional black teas.
- Coconut - A tropical palm cultivated throughout coastal regions worldwide. The dried flesh of the coconut fruit is used in beverage and culinary preparations, contributing natural oils and creamy flavour.
- Star Anise - A star-shaped fruit from an evergreen tree native to China and Vietnam. The dried fruits contain aromatic compounds that contribute intense spice character.
- Cinnamon - Native to Sri Lanka and southern India where the inner bark of the tree is harvested and dried into aromatic quills. The bark contains cinnamaldehyde compounds responsible for its warming fragrance.
- Cardamom - Native to the humid forests of southern India and Sri Lanka and widely cultivated across tropical regions. The green seed pods are harvested before maturity and dried, valued for their aromatic essential oils used in culinary and beverage preparations.
- Fennel - Native to the Mediterranean region and cultivated widely across temperate climates. The dried seeds are harvested from the flowering plant and valued for their sweet aromatic oils.
- Ginger - A tropical plant native to Southeast Asia where the underground rhizome is harvested. The root is dried or used fresh and valued for its warming aromatic compounds.
- Bay Leaf - Native to the Mediterranean region and cultivated globally in warm climates. The dried leaves of this evergreen tree are valued for their aromatic oils and are traditionally used in culinary and herbal preparations.
- Nutmeg - A tropical evergreen tree native to Indonesia. The seed of the fruit is dried and ground to produce the warm aromatic spice known as nutmeg.
- Clove - Native to the Maluku Islands of Indonesia and cultivated across tropical regions. The unopened flower buds are harvested and dried, producing a powerful aromatic spice rich in essential oils.
- Black Pepper - Native to the tropical forests of India and widely cultivated throughout Southeast Asia. The dried unripe berries of this climbing vine are harvested and used as a spice valued for their pungent aromatic compounds.
- Cacao - A tropical tree native to Central and South America. The fermented and roasted seeds are processed to produce cocoa and chocolate, contributing rich flavour and aroma to beverages.
Pickup available at The Tea Collective
Usually ready in 4 hours
