Coconut Chai Chocolate Frappé

All the cozy notes of chai—cinnamon, ginger, cardamom—spun into an icy chocolate frappé. Smooth, gently spiced, and endlessly sippable whether you’re on a summer patio or curled up indoors.

Why You’ll Love It

• Chai spices play beautifully with chocolate.
• Icy, creamy texture without heavy cream.
• Quick to build with pantry spices.

Ingredients

• 1 scoop Flowstate blend (or 1–2 tbsp, per your pack’s serving).
• 250 ml coconut milk drink (carton) or half coconut/half oat milk.
• 120 ml strong chai tea (cooled) or 120 ml water + ½ tsp chai spice blend.
• 1–2 tsp maple syrup or honey (optional, to taste).
• 1 cup ice (about 8–10 cubes).
• Pinch of sea salt.
• Optional: 1 tsp vanilla, extra pinch cinnamon for dusting.

Method

Step 1 — Brew & Cool

If using tea, brew a strong cup and let it cool fully. Chill in the fridge for best results.

Step 2 — Blend

Add milk, cooled chai (or water + spice), Flowstate blend, sweetener, salt, and ice to a blender. Blend on high until frosty and smooth.

Step 3 — Finish

Pour into a tall glass and dust lightly with cinnamon. Add a small splash of milk on top for a layered look.

Make It Yours

• Extra‑thick: Add ½ frozen banana or 2 more ice cubes.
• Caffeine‑free: Use rooibos chai or a homemade spice mix (cinnamon, ginger, cardamom, clove).
• Protein lift: Add a scoop of neutral or vanilla protein.
• Mocha‑chai: Swap 60 ml of the chai for cold brew (regular or decaf).

Serving & Tips

• Spice intensity varies; taste and add pinches gradually.
• For a silky finish, blend 10–15 seconds longer once smooth to add volume.
• Make a double batch and freeze leftovers in popsicle moulds for a summer treat.