On The Table: Coconut Dirty Chai

Needed:

For the coffee:
-2 cans (about 4 cups) coconut water
-1/8-1/4 cup ground espresso beans (depending how strong you want your coffee)

For the chai milk:
-3 cups almond milk (sub soy or skim)
-1 tablespoon honey
-1 teaspoon cinnamon
-1/2 teaspoon allspice
-1/2 teaspoon ginger
-1/2 teaspoon cloves
-1/2 teaspoon nutmeg
-1/2 teaspoon vanilla extract

For the coconut whipped cream:
-1 can full fat coconut cream (refrigerated overnight, upside-down)
-4-6 drops of Stevia

Toppings:
-1 cup marshmallows
-2-4 tablespoons coconut flakes

Instructions: 
1. Begin by boiling your coconut water and pouring the water over your coffee grounds in a french press. (You can also do this process in a coffee pot or by pour over.) Let steep and set aside.

2. Meanwhile, in a pot bring all your chai milk ingredients to a boil over high heat. Once boiling, reduce heat and simmer for 5 minutes.

3. While simmering, open your can of refrigerated coconut cream and drain the water. There will be a thick coconut paste left. Transfer this paste to a bowl along with the Stevia drops and mix together with a hand mixer or a standing mixer. (Refrigerate until ready to use.)

4. When ready to assemble, fill a mug halfway with coconut water coffee and top it off with half of your chai milk. Top your mug with marshmallows, coconut whipped cream, and coconut flakes. Drink up (preferably next to a cozy fire)!

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