Heating the chai concentrate WITH the milk in the jug does make a better chai. Just sayin ..
But this is not going to be a popular idea. My counter argument to the extra jugs obstacle is this - Who know espresso would be a thing when there was only instant coffee. And now look at that operation :).
Who knew plant milk would be a thing .. even more shocking .. Some cafes have resorted to Oat milk only as the plant milk option, which I feel is valid, both from a 'number of sales' of almond and coconut milk perspective, and from an enough is enough' perspective.
So in any case, the hotter the milk, the better the chai because there is a second infusion/extraction of the spices into the milk.
...................
Chai Guy recipe for - SWEETENED CHAI.
Makes a 30ml/gm shot which is what cafes are used to, and allows the chai to be put in a bottle.
We are working on producing this ourselves for cafes soon ..
Sugar does make the spices come out more .. so annoying ;)
……………………………………………………….
NEEDED;
* 1 JAR any CHAI 250 GM.
* 1 JAR HOT WATER 250 ML / GRAM.
* 125 GRAMS OF SUGAR - COCONUT SUGAR RECOMMMENDED.
* 1 BOTTLE - PLASTIC CHEF DRESSING BOTTLES ARE GOOD, BUT ANY BOTTLE WILL DO.
……………………………………..
METHOD;
1 / Add jar 250ml/gm of hot water to sugar , stir to dissolve.
2 / Add to dressing bottle with chai concentrate.
3 / Refrigerate immediately to preserve shelf life.
…………………..
TO MAKE A CHAI (with this syrup);
Use 30 - 35ml/gm of syrup per Medium cup (225ml milk + 25ml foam = 1 cup) .
Bigger cups, increase proportions accordingly ( 50% bigger cup, use 50% more syrup).
Minimise Cinnamon!
It is True chai does like sugar …
Plant milk tastes better sweetened, Dairy is naturally sweeter so it is 50/50 on sweetening ... Imo.
