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A hot cup of tea is lovely on it’s own. But when you pair it with a vanilla chai tea-infused whipped coconut cream, it becomes a fancy treat. You can also use this tea-infused cream on top of desserts! Yum.
Vanilla Chai Tea-Infused Whipped Coconut Cream
Lately, I’ve been forgoing my usual mug of coffee with a cup of hot tea instead. Considering I’ve been drinking coffee every.single.day for at least 5 years, this is a huge deal! Perhaps I subconsciously knew that January was Hot Tea Month!
Apparently I’m a little late to the tea train, as 82% of Americans drink tea – and 42% of Americans under age 30 prefer to drink tea over anything else. Well, count me in.
My tea of choice for the past couple of weeks has been Bigelow’s Vanilla Chai. I can really taste the vanilla and the spices coming through, which makes it the only choice for me – I NEED to taste those fresh, rich flavors. Plus, you can #TeaProudly knowing it’s non-GMO!
I found my tea at Walmart, near the coffee and other drink mixes.
While a simple hot cup of tea is wonderful and relaxing, I also like to test new creations – like this vanilla chai tea-infused coconut whipped cream. It sounds complicated, but it’s pretty easy.
How to Make Tea-Infused Coconut Cream
First, you need to refrigerate a can of coconut cream or coconut milk in the fridge overnight. Coconut cream will, naturally, yield more coconut cream with just a little amount of liquid at the bottom. A can of high quality coconut milk usually has about a 1/3 can of coconut cream in it. Placing the can in the fridge will allow the cream to solidify at the top – making it SO EASY to scoop that delicious cream right out.
Place the cream in a small pot and heat on low until just barely melted. You do not want it to be hot, just melted and warm.
Place two bags of Bigelow’s Vanilla Chai tea into the pot of melted coconut cream and let them steep for about 45 minutes, stirring and gently pressing on the tea bags occasionally to make sure that vanilla chai flavor is really coming into the cream.
Once the coconut cream has been infused, pour into a bowl or glass jar (discard the tea bags) and let cool again in the fridge. Overnight is best, but at least 5 hours is fine.
30 minutes before you plan to whip the cream up, place the bowl you will be using in the fridge. A cold bowl will ensure the cream will whip!
Pour the tea-infused cream into the bowl and whip on high for 5-10 minutes. You can use an electric hand mixer or a stand mixer for this. Whip until peaks form. Now you can dollop it onto your cup of tea! Or an apple pie, or some coconut milk ice cream…
If you want to get super fancy (maybe you’re hosting a girl’s night in and are serving tea?!), you can pipe the cream onto some parchment paper and place in the freezer for 30 minutes. The piped whipped cream will remove easily from the parchment paper and you can place it right in the tea cup for a perfect dollop.
Sprinkle with some nutmeg if you desire. It’ll look gorgeous for a little while before it melts right into the hot tea. YUM!
- 2 bags of Bigelow Vanilla Chai Tea
- 1 can coconut milk or coconut cream refrigerated
- Scoop the solidified coconut cream out of a refrigerated can of coconut milk/cream.
- In a small pot, melt the cream on low heat. Remove from heat when melted.
- Steep the tea bags in the coconut cream for 45 minutes, stirring and pressing on the bags gently occasionally to help the process along.
- Place the tea-infused coconut cream into the fridge to cool and thicken for at least 5 hours. Overnight is best.
- Before whipping the coconut cream, put your mixing bowl in the fridge for 30 minutes.
- Remove the bowl and cream from the fridge, and whip the cream on high speed using a stand mixer or hand mixer.
- Whip until peaks form. Dollop onto a hot cup of tea or your dessert of choice!
- Store any remaining whipped coconut cream in the fridge and re-whip when needed.