Coconut Chai Latte

This delicious thick and creamy chai latte is full of healthy fats from the coconuts and warming spices. Perfect for the cooler months. If you want a vegan choice, you just use the agave – not honey.

The healthy fats and the high fibre will keep you full for longer.

Image by Ben Wigglesworth for Wholesome World

Originally chai tea was called masala chai. It has a warming flavour and aroma, and is known from the combination of black tea and spices including ginger and cinnamon for sure, but blends of many more.

Aspects such as the cinnamon that has shown to be a cholesterol benefit, are generally included. Alongside the ginger, it is known to reduce insulin levels.

The ginger and cinnamon aspects are shown to reduce nausea and support digestion.

Extra nutrition is help in the nut mylks (milks), for which the coconut Coconut Chai Latte contains both coconut and almond ‘milk’. Almonds are known to enhance your mood and your gut bacteria. (gut-brain connection)

The coconut milk is a blend of coconut water and flesh. It is a good source of energy aka calories, and strong ketone energy production. This coconut liquid is also known to improve cholesterol levels.

Coconuts are a nutritious and healthy fruit derived from the palm tree. This versatile fruit has been used for its water, milk, oil, and tasty meat for over 4,000 years. You can read about 5 Health and Nutrition Benefits of Coconut over on the Healthline website.

You may also want to try one of my favourite Autumnal recipes contributed by Riverford Farmers:

>>> Indian Masala Roast Carrots and Coconut Red Lentils

Coconut Chai Latte Recipe

Image by Ben Wigglesworth for Wholesome World

Coconut Chai Latte

Serves: 2

Tiem for effort: 2 mins

GF – DF – V – Ve – NF – SS


200ml Full-fat coconut milk (½ a can)

200ml Almond milk

2 dsp Agave syrup

2 tsp Ground cinnamon

1⁄2 tsp Cloves

1⁄4 tsp Ground cardamom

1⁄2 tsp Ground ginger

1⁄2 tsp Mixed spice

1⁄2 tsp Vanilla extract


Milk Frother


  1. Start by mixing the milks – easiest in the saucepan. Quickly sneak approx 3 tbsp to the side, before it heats, to a cup.
  2. Stir the spices into your ‘cupped’ milk and mix. Followed by the honey / agave syrup
  3. Stir the paste into the warmed ‘milk’ and simmer for 5 minutes.
  4. Using a hand-held frother, froth the milk for an extra creamy latte.
  5. Serve sprinkled with a dash of cinnamon!

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