Bring a kettle filled with water to boil. Place the
Chai Tea Bags (1)
in a heat-safe cup and pour in hot water over it. Steep for 5 minutes.
Remove teabag and cool tea concentrate in the fridge or freezer until room temperature.
Meanwhile, in a small food processor or blender, purée the
Fresh Ginger (1 in)
Honey (2 Tbsp)
Coconut Milk (1 cup)
Add 1/2 cup of the Chai concentrate to the blender, pulse to mix thoroughly.
Transfer the smoothie to glasses and garnish with
Ground Cinnamon (1 pinch)