Phenomenal Phoods

Chai Frappuccino

Ingredients:

• 1 cup water
• 4 cinnamon sticks
• 3/4 teaspoon ground ginger or 1 inch fresh ginger sliced
• 5 black peppercorns
• 5 whole cloves
• 5 whole cardamom pods
• 2 star anise, optional
• 1 teaspoon vanilla bean paste, optional
• 3 black tea bags
• 1 (14 ounce) can coconut milk*
• 1/4 cup maple syrup
• Whipped cream and toasted coconut or ground cinnamon, for topping*

Instructions:

1. Heat a dry pot over medium-low heat and add the cinnamon sticks, ginger (if using fresh), peppercorns, cloves, star anise and cardamom. Lightly toast spices for a few minutes just until fragrant.
2. Add water to the pot and bring to a boil.
3. Remove from the heat and add tea bags and vanilla bean paste. Let steep for about 3 minutes before discarding the tea bags.
4. Transfer the mixture, spices and all to another container and let cool completely. I like to leave the spices in for a stronger flavor, but if you want a milder flavor, go ahead and strain them out before cooling.
5. Once cooled, strain the chai tea and pour into an ice cube tray. Freeze for 4 hours or overnight.
6. To make the frappuccino, blend the tea ice cubes with coconut milk and maple syrup until smooth. Top with whipped cream and toasted coconut as well as a sprinkling of ground cinnamon, to serve.