READ INSTRUCTIONS ON THE LABEL INCREDIBLY WELL.
Think critically, it is not 'conventional' syrup chai. Find someone who will actually drink an entire cup of chai, and let THEM get it right. Build it like you would build a coffee.
Weigh or measure shots for consistency. 20ml is 20gm.
* Per Medium/Regular 250 ml / 8 OZ cup.
SWEET BARISTA chai : Use 20 ml/gm for PLANT milk, & 25 ml/gm for DAIRY.
UNSWEETENED chai : Use 20ml/gm for PLANT milk, & 25ml/gm for DAIRY
*SWEETENING - It is true, chai does like sugar … You can add sugar to the cup with the concentrate (which I do), or after. Both are fine.
OR make up a PREMIX in a dressing bottle, using 1 jar unsweetened chai, 1 jar water & 125gm sugar (not coconut I.M.O.). Makes a 40ml shot.
Bigger cups, increase proportions accordingly ( 50% bigger cup, use 50% more chai). Although cafes do not generally increase the amount of coffee in a large cup, sooo i guess it's up to you.
*MINIMISE CINNAMON ! (zero is good for me). This Chai has colour, & we already put the cinnamon in there. Free pour art!
Mix well. The concentrate wants to stay on the bottom.
FINALLY - wave goodbye to sugary dishwater..
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