Coconut Chai Syrup:

1. In a small pot, combine the chai tea bags and coconut milk. Place on low heat and bring to just under a simmer. Bubbles should not break the liquid’s surface. Simmer for 5 minutes or until coconut becomes dark brown.

2. Turn the heat off. Remove the teabags and gently squeeze them. You should have approximately 1 cup of liquid.

3. Add sugar and stir until dissolved.

4. Strain chai coconut milk into a clean airtight jar. Store in the refrigerator

Coconut Milk Whipped Cream:

1. Place the can of coconut milk in the refrigerator overnight.

2. Remove from refrigerator and open can carefully.

3. Carefully spoon out the coconut solids and place them in a medium-sized bowl. The clear liquid can be discarded or used in your favourite smoothie recipe.

4. To a medium bowl with the coconut milk solids, add the sugar gradually while beating it on low with a hand mixer. Gradually increase the mixer speed to medium

5. beat until soft peaks form.

Martini:

1. Fill a cocktail shaker with ice.

2. Add the chai coconut milk, Iceberg Vodka, Kahlua, and espresso to the cocktail shaker. Put the lid on and shake vigorously until the outside of the shaker is cold and frosted.

3. Strain into a chilled martini or coupe glass.

4. Garnish with coconut milk, whipped cream and three espresso beans.