This works for ALL our concentrates.
Follow the instructions on the label. (which are a GUIDE only.. the map is not the territory)
Works with a steam wand or a pot.
*Use 3 to 5 Teaspoons (15 – 25 ml or grams ) any CHAI per 1 medium cup ( 250ml un-foamed milk, or 225 ml milk plus 25 ml foam) ) DAIRY milk.
*If milk is ‘thinner’ (PLANT) use a little less chai (10 - 20 ml or grams) per medium cup.
*Sweeten to taste.
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*EASILY THE BEST WAY and our favourite way - Add Chai to milk , and heat to boiling temperature. The hotter the better for flavour, as there is a secondary extraction (infusion) of the spices into the milk..
*OR - 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.
*EXTRA GOOD ALERT - If you can get excited enough to let your mix cool a bit, and then add an oil or fat to "bulletproof" it, and then foam it with a device of your choosing .. WOW ;)
