This works for ALL our concentrates
Follow the instructions on the label – which are:
“A GUIDE only .. the map is not the territory” ..
*Use 3 to 4 Teaspoons (15 – 20ml or grams ) chai / 225ml DAIRY milk.
If milk is ‘thinner’ (PLANT) or has less fat (trim) or you use water, use about 1/3 less chai /225ml .
*Heat milk / liquid and pour this warm, hot or boiling liquid on to chai concentrate.
*The hotter the milk / liquid, the greater the flavour extraction from concentrate.
*In our opinion pouring boiling liquid onto the concentrate makes the most well balanced and flavoursome chai.
GOING THE EXTRA;
Add tea leaves, herbs or more spices to any concentrate to strengthen.
Extract your own tea, herbs etc in milk or water and incorporate in y/our process.
ANOTHER WAY TO SAY THIS:
Stovetop Brewing Guide
The classic stovetop delivers a delicious rich chai, our favourite daily brew, and best for ‘classic Indian chai’.
You really do have to experiment to find your ideal brew, have fun, waste some milk failing, it will be worth it.
*Pot to boil/heat milk.
Put milk on heat.
Add sweetener now or later.
Pour boiling milk on to concentrate.
Be. Here. Now.