MAKES one 16-ounce (475-ml) serving

PREP TIME: 10 minutes

COOK TIME: —

If you can have dairy, go for dairy milk here. Otherwise, I enjoy making this drink with lite or full-fat coconut milk. It also works fabulously with Cashew Milk.

1 chai tea bag (decaf or regular)

1 cup (240 ml) boiling water

2 tablespoons unflavored MCT oil powder

2 tablespoons collagen peptides or protein powder

1½ teaspoons erythritol, or 2 drops liquid stevia (optional)

6 ice cubes

½ cup (120 ml) milk (nondairy or regular)

1. Set the tea bag in a large mug and pour the boiling water over it. Allow to steep for 10 to 15 minutes.
2. Meanwhile, place the MCT oil powder, collagen, and sweetener, if using, in a blender or food processor.
3. Once the tea has steeped, remove the bag and pour the tea into the blender or food processor. Blend on high for 20 to 30 seconds, just until incorporated. Alternatively, you can add the ingredients to the mug with the tea and whisk with a fork until fully incorporated.
4. Place the ice cubes in a tall 20-ounce (600-ml) glass. Pour the tea mixture into the glass, then pour the milk over the top.

STORE IT: Store covered in the fridge for up to 3 days. When ready to enjoy, give it a little shake.

make it AIP:

Use coconut milk and stevia or enjoy unsweetened.

make it COCONUT-FREE:

Use a nut milk or dairy milk.

make it DAIRY-FREE:

Use a nondairy milk.

make it NUT-FREE:

Use coconut milk or dairy milk.

make it VEGAN:

Do not use collagen. Opt for a plant-based protein powder. Use a nondairy milk.

make it VEGETARIAN:

Do not use collagen. Opt for a plant- or egg-based protein powder.

Per serving, made with collagen and lite coconut milk:

calories: 217 | calories from fat: 126 | total fat: 14 g | saturated fat: 0 g | cholesterol: 0 mg

sodium: 58 mg | carbs: 3.5 g | dietary fiber: 2 g | net carbs: 1.5 g | sugars: 0 g | protein: 12 g

FAT : 58%
CARBS : 6%
PROTEIN : 36%