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Explore PAR-TEA UP with this Coconut Hojicha Chai Tea Recipe today! with 121,614 views, 6,455 likes, and 379 comments. Experience the impact of this video content that has captured audience attention.

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE COCONUT MILK + A CHOCOLATE HOJICHA CHAI TEA RECIPE TODAY! LAY HO MA! This is a recipe worth cozying up to - it's chocolatey, sweet, rich, and really full-bodied. Join me in this episode and learn how to make a delicious hojicha chai tea plus the best homemade coconut milk from scratch today! COCONUT CASHEW MILK INGREDIENTS: 8 cups filtered water 250g coconut meat (mature coconut) pinch of salt 1/4 cup cashews COCONUT MILK DIRECTIONS: 1. Blend 6 cups of filtered water with the coconut meat and a pinch of salt on high for 3-4min (use warm water if not using a high powered blender) 2. Pour the coconut milk through a milk bag and into a large bowl. Squeeze out the liquid and keep the coconut pulp for future recipes 3. Rinse out the blender. Then, blend the cashews with 2 cups of filtered water on high for 45 seconds (soak the cashews overnight or boil them if not using a high powered blender) 4. Combine the cashew milk with the coconut milk (not necessary to strain through milk bag) HOJICHA CHAI TEA INGREDIENTS: 2 cardamom pods 1/2 tsp coriander seeds 1 star anise 1/4 tsp all spice 3 cloves 1 cinnamon stick 1/4 tsp black peppercorns 10g dark chocolate pinch of salt small piece ginger 1/2 tsp vanilla extract 1 1/2 tbsp maple syrup 2 cups coconut milk 1 generous tbsp hojicha HOJICHA CHAI TEA DIRECTIONS: 1. Heat up a frying pan to medium heat. Add the dry spices (minus the salt and hojicha) and toast for a couple of minutes 2. Set the cinnamon stick aside and transfer the rest to a pestle and mortar. Coarsely crush the spices and transfer to a heat proof bowl 3. Add back in the cinnamon stick along with the remaining ingredients 4. Heat up a little bit of water in a small saucepan. Then, place the heat proof bowl on top using the steam to heat up the milk 5. Stir occasionally until the milk is hot. Then, turn the heat off and add the hojicha. Give it a stir and let the tea steep for about 45 seconds 6. Place the cinnamon stick into the serving cup. Then, pour the tea into the serving cup through a strainer GF COCONUT COOKIES RECIPE HERE: https://youtu.be/TDO4eoUSba8 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: https://youtu.be/WZbMwcgbhbY

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