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.
 
 

ADVANCE TICKET RESERVATIONS ARE HIGHLY RECOMMENDED FOR MEMBERS AND GENERAL PUBLIC.
The Garden, Garden Shop and Restaurants will be CLOSED July 1-7.