Chai Affogato (with Honey-Sweetened Coconut Milk Ice Cream) from Cookie + Kate
Showing 2 out of 4 Steps
Once the coconut milk mixture reaches a gentle simmer, pour the arrowroot mixture into the pot and simmer, whisking constantly, for one minute. Remove from heat, let cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled.
In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk, honey, water, vanilla, cinnamon and salt. Bring to a gentle simmer over medium heat while whisking often. While the mixture warms up, whisk the arrowroot starch with a couple tablespoons of the coconut milk mixture in a small bowl until thoroughly incorporated and no lumps remain.