Coconut Ube Chai Recipe

Infuse spices

In a small saucepan, combine 1 cup water, grated ginger, crushed cardamom pods, cloves, cracked peppercorns, and ground cinnamon. Bring to a gentle simmer over medium heat and simmer 3–4 minutes to bloom the spices.

Add tea and steep: Add the black tea (tea bag or tbs loose) to the simmering spiced water. Remove from heat and let steep 3–5 minutes depending on desired strength. If using a tea bag, press lightly against the side to extract flavor then remove.

Combine with coconut milk: Return the saucepan to low heat. Stir in 1 cup full-fat canned coconut milk and 1/4 cup whole milk (optional for richness). Warm gently — do not boil — for 2–3 minutes until the mixture is heated through and slightly melded with the spices and tea.

Sweeten and finish: Stir in 2 tsp sweetener and 1/4 tsp vanilla extract. Taste and adjust sweetness. If mixture is too thick, thin with a tablespoon or two of warm water. Strain the chai through a fine mesh sieve into a heatproof mug or serving vessel to remove whole spices, tea leaves, and ginger bits.

Chill equipment: Place a small mixing bowl and beaters (or whisk) in the refrigerator for 5–10 minutes to chill — this helps the cream whip more easily.

Combine and whip: Add 1/2 cup cold heavy cream, 2 tsp ube halaya or paste, 1 tsp powdered sugar, 1/8 tsp vanilla, and a pinch (about 1/4 tsp) salt to the chilled bowl. Whisk by hand vigorously or use an electric mixer on medium-high speed until soft peaks form, about 1–2 minutes. Taste and add a bit more ube paste or powdered sugar if you want stronger ube flavor or more sweetness. Do not overwhip — stop at soft to medium peaks so the topping remains dollop-able.

Stabilize (optional): If you want a firmer topping that holds longer, add 1/4 tsp instant gelatin dissolved in 1 tsp warm water (cooled) to the cream before whipping, or use 1 tsp mascarpone folded in at the end.

Assemble: Pour the strained hot coconut chai into a mug, leaving about 1 inch of headspace for the whipped topping.

Top with ube cream: Using a spoon, dollop or pipe 2–3 tablespoons of the ube whipped cream on top of the hot chai. The cream will float briefly and partially melt into the surface for a marbled look.

Garnish and serve: Sprinkle toasted shredded coconut and a tiny dusting of ground cinnamon or ube powder over the whipped cream. Serve immediately with a long spoon.