The only thing better than a home-brewed cinnamon tea recipe is upgrading it to a coconut milk latte. All you need are a few pantry staples and 15 minutes of steeping time. Plus, it's caffeine-free and a great coffee-alternative!
Servings1
2cupswater
2cinnamon sticks
1cupcoconut milk
1/8 tsp monk fruit
Pumpkin pie spice
Bring water and a cinnamon sticks to a boil in a small saucepan and then reduce heat to low to simmer for 15 mins.
Add coconut milk and use a hand frother to make it foamy.
Mix in sweetener. Pour into a mug, sprinkle with pumpkin pie spice, and serve.
I didn't have many of the ingredients, and I want to try again when I have them. Still, the chicken was incredibly tender. I removed the chicken after it cooked, increased the heat, and reduced the sauce.
Coconut Curry Chicken
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
5rawBoneless/Skinless Chicken Thighs
1canCoconut Milk
1cupchicken broth [I used 1 cup vegetable broth made from mix]
2 1/2tbsp coconut oil [I used avocado oil because I didn't have coconut oil]
1Tbspcurry powder [I was out and substituted: 1 tsp garam masala, 1 tsp cumin, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1/2 tsp fenugreek leaves]
3cloves garlic
1tspgrated ginger
1/2tspground cinnamon
1/2tspPink Himalayan Salt
1/4 onion
Instructions
Finely chop onion and garlic and grate ginger root. Chop chicken into 1 inch cubes.
Add coconut oil to medium-high heat skillet or pot. (You will be simmering this for 30-60 minutes so you want a pot that can hold a good amount of liquid.)
Add chicken and cook partially.
Add onion, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.
Add coconut milk and broth and stir. Reduce for 40-60 minutes until desired consistency is achieved. The sauce should be thick as shown in the pictures. If your sauce is not thick enough, let it cook longer to reduce.
