BASICS
WITH PRACTICE, BREWING SUPERB CHAI CAN BECOME SECOND NATURE.
THE KEY IS TO STICK TO UNDERSTAND THE BASICS, & THEN EXPERIMENT A LITTLE (OR A LOT) TO DISCOVER YOUR OWN PREFERENCES.
GENERAL GUIDELINES
ORIGINAL CHAI, TURMERIC CHAI, ROOIBOS CHAI :
All work with the same basic technique, which is;
Heat milk by steam wand, or by boiling in a pot (the hotter the better), pour on to Chai.
*Sweetening does make the spices come thru. (Coconut sugar has a very strong flavor, too strong I.M.O.).
*Understand measuring & proportions relevant to CUP SIZE & MILKS.
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For a more peppery Chai, add Chai to milk in a pot and bring to the boil, or steam Chai in jug with the milk.
OR - You can add the chai concentrate to cold milk (& reheat anytime). A mix will keep in the fridge for as long as your milk will keep.
That’s it really. Almost simple.
The secret to great cooking is in the subtle details. Do not be afraid to trust your own judgment .. ;)
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In our experience, EVERY milk makes a different Chai.
Our favorites for a balanced outcome are Boring Oat milk Barista ( it uses sunflower oil instead of canola), Cilantro brand goat milk & Puhoi blue top.
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FURTHER TRICKINESS:
CHOCOLATE CHAI – top a chai with a sprinkle of hot chocolate powder. No matter what I try this is, for me, the definitive way to make Chocolate Chai. ..
TURMERIC CHAI LATTE:
Add fresh grated turmeric to your milk before heating.
Add a fat - coconut oil , ghee or cocoa butter.. actually any oil will do .
Anti-Inflammatory etc etc
ROOIBOS LEAF , also known as RED BUSH is a caffeine free herb / bush, from South Africa.
It is full of anti-oxidants, digestible polyphenols and minerals.
It tastes good too – red notes, fruity, tea-esque .. y’know.
SPICED HOT/COLD CHOCOLATE – add any one of our ORIGINAL or ROOIBOS concentrates to a hot/cold chocolate.
IN SUMMARY:
If you have the idea by now that you can do whatever the heck you want to, you are correct.
Let the self-determined Chai making begin.
