Coffee 'Chata | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Coffee ‘Chata

Ingredients:

• 1 ounce coconut liqueur

• 1 Chai tea bag
• 6 ounces coffee (hot or cold)
• Sweetener/sugar to taste

• Pinch cinnamon

Steep tea in hot coffee for 5 minutes. Press and remove tea bag. Into desired glass/mug, add all ingredients and mix well.
 
 
Recipe courtesy of Gertrude’s Restaurant.
 
 
The Garden is currently deinstalling Chihuly in the Desert and there may be temporary closures to some areas of the Garden. We appreciate your patience and understanding.

ADVANCE TICKET RESERVATIONS ARE REQUIRED FOR MEMBERS & GENERAL ADMISSION.