2 chai tea bags
250ml full fat coconut cream
1/8-1/4 cup pure maple syrup or agave (or stevia to taste)-
1 tbs cinnamon
1 tsp vanilla extract
In a small pot heat the coconut cream and maple syrup (start with 1/8 cup and taste it once it is warm, you can then add more if you like it sweeter) together until the mix is as hot as cup of tea and remove from heat. Pop the tea bags in and stir gently until the chai flavour has infused to your liking then remove the tea bags gently. Allow this mix to cool or about 1/2hr then add to food processor with avocado, cinnamon and vanilla and blitz until smooth. Pop into a container to set in the fridge for a few hours. I was very impatient and mine was not quite set enough but still delicious!