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 Plants and People of the Sonoran Desert Trail will be closed Nov. 28 - Dec. 1
ADVANCE TICKET RESERVATIONS ARE REQUIRED FOR MEMBERS & GENERAL ADMISSION.