I always love finding a new and fresh cookbook with tons of recipes. This is the first time I found a cookbook for baking that I have wanted to try EVERY single recipe! I flipped through the pages and to my delight, everything looked good. I reviewed the ingredients and it all made perfect sense. I knew each recipe was crafted with perfection and not only did the photos look incredible, but I knew they would taste good too! I have made coconut whipped cream plenty of times before, but the simple method of putting it in a mixer was so fantastic…I honestly don’t know why I never tried it like this before. I always used a hand-mixer and although it turned out good, it was never perfect like this recipe. I felt the need to share this recipe as coconut whipped cream has changed my life! It’s the perfect blend of subtle and sweet and can be added to almost any dessert imaginable. What is this magical baking cookbook? It is from the lovely baker Laurel Gallucci and food photographer/blogger Claire Thomas - SWEET LAUREL.
I created a simple Chai Latte and topped generously with the indulgent Chai Coconut Whipped Cream from the Sweet Laurel cookbook. I hope you enjoy this recipe as much as I do and check out their cookbook for more lovely, delicious, and did I mention dairy-free, grain-free, and refined sugar-free recipes!
Chai Latte
1 cup of water
1 Tazo awake English Breakfast black tea bag
1 tbsp simply organic chai spice blend
1/2 cup unsweetened Califia almond milk
Optional: Sweetener of choice (2 tsp of maple syrup or coconut sugar)
Instructions
Boil water in a small pot
Once boiling add the tea bag and chai spice blend and steep for 10 minutes
Remove from heat and whisk in almond milk and sweetener of choice
Top with coconut whipped cream (recipe from Sweet Laurel’s cookbook)
Chai Coconut Whipped Cream
(recipe by Laurel Gallucci from Sweet Laurel Cookbook)
• Two 13.5-ounce cans full-fat coconut milk, refrigerated overnight
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
Instructions:
1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time if the whipped cream is too thick. Otherwise, discard.
2. Using a rubber spatula, slowly fold in the maple syrup, vanilla, and spices. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
*The best coconut milk I have used is the Whole Foods' 365 brand.
Once you have made your Chai Latte top it generously with the Chai Coconut Whipped Cream and Voila! A lovely fall to winter treat to enjoy as you cozy up!
