Chai Affogato (with Honey-Sweetened Coconut Milk Ice Cream)
Strong, spiced chai tea poured over rich, honey-sweetened ice cream makes a beautiful hot-and-cold dessert. The creamy homemade coconut milk ice cream is dairy free and egg free. For a super simple treat, buy a quality vanilla ice cream and pour extra-strong, freshly brewed chai tea over it.
Ingreadient
- 2 cans (14 ounces each) full fat coconut milk
- ⅔ cup honey
- ⅔ cup water
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- Dash fine grain sea salt
- 1 ½ teaspoons arrowroot starch (see notes)
- 8 spiced chai tea bags
- 2 cups water
Direction
- In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk, honey, water, vanilla, cinnamon and salt. Bring to a gentle simmer over medium heat while whisking often. While the mixture warms up, whisk the arrowroot starch with a couple tablespoons of the coconut milk mixture in a small bowl until thoroughly incorporated and no lumps remain.
- Once the coconut milk mixture reaches a gentle simmer, pour the arrowroot mixture into the pot and simmer, whisking constantly, for one minute. Remove from heat, let cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled.
- Before you start your ice cream maker, place your future ice cream container in the freezer to chill. Use a spoon to scoop off the thickened top layer of ice cream and discard it. Whisk together the chilled mixture in case the honey has separated from the rest. Pour the mixture into your ice cream maker and freeze according to your manufacturer’s instructions, then transfer it to your chilled container. Freeze for several hours.
- When you’re ready for dessert, bring 2 cups water to a boil and pour the water over 8 chai tea bags. Steep for 4 minutes, then remove the bags (squeeze out some of the water they have absorbed). Scoop your ice cream into small bowls, then pour hot tea into the bowls. Serve immediately!
