Coconut Chai Ice Cream

1 cup water
1 cup granulated sugar
1 14 ounce can coconut milk
2 tablespoons instant chai powder OR 3 tablespoons chai tea, ground to a powder

In a small saucepan over low heat, mix the water and sugar. Heat, stirring constantly, until the sugar is completely dissolved. Remove from the heat.

Mix in the coconut milk and chai. Refrigerate until completely cooled, at least 1 hour.

Pour the coconut milk into your ice cream maker, and process according to the manufacturer’s instruction.

Sprinkle cinnamon and coconut on top for garnish

Other fun supplies:

Tea bags used and un-used,

plastic bread closers,

pretty trash,

I love found paper clips that have been run over,

coffee sleeves,

fabric.

Fun Tip for translucent effect:

Use patterned napkins or tissue paper to put over journal entries.

“My dear friend suggested that I make a post about my favorite supplies.

As you can see I use a lot of different things. This is the fun journey in art making!”

1: Flowers from our garden, 2: Ethan playing in a tunnel, 3: Brandy at Target, 4: Me and my Target buy, 5: Bella chillin on my sewing pattern, 6: Scarlet in our backyard, 7: Spices at Fresh Market, 8: My new job at Fruitive, 9: My banana, blueberry, peanut butter and almond milk drink, 10: Follow your folly (good advice) 11 and 12: Things I found on walks, 13: Cupcake I ate while waiting for my car to be detailed!!!

    Spiced Ice Coffee

 Brew strong coffee Directly on spices

3 sick cinnamon

5 whole cloves

Allow to sit in fridge with spices in coffee to ruminate.

Once cold it should have a slight spice flavor.

Or double the spices if you like it spicy!

 (I used creamer and whip topped with cinnamon.)

In honor of this lovely crisp weather we’ve had. Thank you Jesus! I made some spiced ice coffee because I was feeling all fall inspired!

I am a boots and sweaters type of girl and what better to go with it than some cinnamon coffee!

Plus the recipe came out of a 1940’ds cookbook, can’t go wrong with that!