Vegan Whip!

Iced Chai!

Oooh yeah. Fifth time lucky. (DELETED OLD RECIPE!)


I made this post a month or so ago… but I’m updating it because I’ve more or less perfected the recipe.

You need to use a thick, gummy, non-liquid coconut cream for this one. The ratio is 2/3 coconut cream and 1/3 soy milk, with then 30 ml of syrup and 5m of lemon, for a one liter cannister.


Mix the ingredients well (preferably with a whisk) and add gas while everything is sill chilled, to ensure the consistency.

Mmmmm. Long time waiting.

Posted on October 21, 2008 Modified October 21, 2008