Coconut Chai Tea Latte in the Pressure Cooker
A cozy, spiced coconut chai latte made effortlessly in the pressure cooker. Bold spices like cinnamon, cardamom, and star anise are brewed with chai tea and finished with creamy coconut milk and vanilla for the ultimate warm cup.
Equipment
- 1 Pressure cooker with sealing ring in place
- 1 Fine mesh strainer or cheesecloth
- 1 Small pot or saucepan for reheating tea
Ingredients
Main ingredients
- 2 ½ cups water base for spices
- 2 chai tea bags
- 1 cinnamon stick
- 1 star anise
- ¼ teaspoon whole cardamom pods or cardamom seeds
- ¼ teaspoon whole cloves
- ¼ teaspoon nutmeg cracked
- 1 cup unsweetened coconut milk Trader Joe's Reduced Fat
- ½ teaspoon vanilla extract
- sweetener optional
Instructions
Instructions
- Add water and all the whole spices (except tea bags) into the pressure cooker. Seal properly.
- Pressure cook on high for 10 minutes. Natural release for 10 minutes, then quick release remaining steam.
- Open lid and add chai tea bags. Steep for 5 minutes with lid on but cooker off.
- Remove the tea bags and strain mixture through a fine mesh into a clean container.
- Return strained tea to pot and warm on low. Add coconut milk and heat gently for 5 minutes. Do not boil.
- Remove from heat and stir in vanilla extract.
- Add sweetener to taste and stir until fully blended.
- Pour into mugs and enjoy your creamy Coconut Chai Tea Latte immediately.
Notes
Store leftovers in the fridge up to 3 days. Reheat gently on low heat. For longer storage, freeze the tea base without coconut milk and add it fresh when serving.