They say that if you crave sweets during your pregnancy, you’re going to have a girl. Well, me and the little boy I’ve been lugging around in my belly are here to tell you that this is patently false. If I could eat nothing but cake, muffins, and ice cream until October, I’d be perfectly happy. I’ve had to stop keeping chocolate chips in the house because I will eat the entire bag long before they end up in any sort of baked goods. I recently discovered Halo Top ice cream, which is incredibly low-calorie, but I’m basically doing my best to negate that by shoveling my way through pints of it. I can’t say I’ve had any real, specific pregnancy “cravings,” but I’ve definitely got a penchant for sweet stuff at the moment. Don’t worry, I eat healthy meals the rest of the time, and my weight gain is somehow miraculously on track. But doctors recommend you eat about 300 extra calories a day during pregnancy, and if I’m being honest, mine probably comes mostly from dessert.
So it was only a matter of time before I allowed this penchant for sugar to bleed over into my mocktail creations. I suppose this iced chai isn’t technically a mocktail, in that it’s not imitating any sort of cocktail, but since it is nonalcoholic I’m going to stick with the nomenclature I’ve been using. I don’t remember exactly where I got the idea, but I think I was fantasizing about toasted coconut and whipped cream and decided that I needed to come up with a drink topped with both. I was going to do hot chocolate, but it’s a bit warm for that. So iced chai it was. I experimented with sprinkling the whipped cream with Demerara sugar and flaming it with a crème brûlée torch, which left a sweet and crunchy crust on the top. It’s hard to see in the photos under all the toasted coconut, but it was a really delicious addition.
Despite all my talk about sugary desserts, this concoction is surprisingly refreshing and perfectly sweet-but-not-too-sweet. The coconut flavor is fairly subtle, maybe even moreso than I’d like, but it was all so delicious that I decided not to do too much more experimenting. Assembling all the parts is a bit time-consuming but completely worth it. I mean, look at this thing. It is so. good.
Booze it up: Some coconut rum could be really delicious in here! You could also try aged rum or whiskey.
Toasted Coconut Iced Chai
6 oz. cold chai tea (I used Tazo)
1/4 cup milk
2 tbsp. toasted coconut syrup
Coconut whipped cream, demerara sugar, and toasted coconut for topping
For toasted coconut: Heat a skillet over medium heat on the stove and add the desired amount of unsweetened coconut flakes. Stir and flip the coconut continuously – once it starts to brown, it will happen fast. Once the coconut is as toasted as you’d like, transfer it to a bowl.
For toasted coconut syrup: Combine 1/2 cup sugar, 1/2 cup water, and 2 tbsp. toasted coconut in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Let simmer on medium-low for five minutes. Let cool, then strain out the coconut.
For coconut whipped cream: Pour 1 cup heavy cream or whipping cream into a bowl. Begin to whip with the whisk attachment of an electric mixer. When the cream begins to thicken, add 2 tbsp. of the coconut syrup. Continue to whip until the cream reached your desired consistency.
To assemble the drink: Combine chai tea and toasted coconut syrup in a mason jar or other tall glass and stir to combine. Add ice and milk. Top with whipped cream. If you want to brulee the top, keep the whipped cream level with the top of the glass and sprinkle it with Demerara sugar. Then briefly flame the sugar using a creme brulee torch, until it is melted and crystallized. White sugar works similarly but will not show; brown sugar tends to burn, so I would avoid it. Whether you brulee the top or not, sprinkle it with toasted coconut and serve with a straw.