CHAI BREWING FUNDAMENTALS.

AFTER A BIT OF PRACTICE, BREWING SUPERB CHAI AT HOME CAN BECOME SECOND NATURE. THE KEY IS TO STICK TO A FEW FUNDAMENTALS THEN EXPERIMENT A LITTLE (OR A LOT) TO DISCOVER YOUR OWN PREFERENCES. THESE ARE OUR STARTING POINTS AND SOME EASY TO FOLLOW BREW GUIDES TO GET YOU STARTED, ENJOY!

EASY WAY:

Follow the instructions on the label.
15 ( to 20 ) mls concentrate / 225ml DAIRY milk, or 5 to 12mls (roughly) of PLANT milk. Pour warm, hot or boiling (best!) liquid onto concentrate. Cold liquids work too, but the hotter the liquid, the greater the flavour extraction from the concentrates … (with the exception of the TEA ONLY CONCENTRATE – it is simply good to go, all ways).


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, it will be worth it.

ITEMS: * Pot to boil/heat milk. *Milk. *Concentrates. *Sweetener? METHOD: Put milk on heat … add sweetener now or later. Pour boiling milk on to concentrate. Add extra TEA ONLY concentrate if desired. Be .. here .. now


APRON ON – getting dirty ..
GENERAL GUIDELINES:

  1. If you use good quality ingredients, your result will always be better.
  2. CHAI, SWEET CHAI, TUMERIC AND ROOIBOS :
    All work with the same basic technique, which is – “add hot liquid, enjoy”.
  3. Our BLACK TEA ONLY and SPICES ONLY concentrates are where you can get creative.
    For example you can tailor your own tea and spice strength in a chai by using these 2 concentrates in any ratio you like.
    I suggest starting with ‘more or less’ 15ml of each combined with 225ml of liquid.
    Sweeten to taste at any stage.
    Or add either of these 2 to any of the other concentrates to beef them up according to taste.
  4. CLASSIC INDIAN MASALA CHAI RECIPIE : Which is not really ‘classic’ the way I have given you sooo many options but hey .. “pierce the verbage and extricate the classic”
    *Put milk/water on to boil ( note – see ‘tricky bit’ below)
    *Add sweetener now if desired ( or wait till the end .. I like ‘now’ ).
    *Add spices now .. or at the end in the cup. ( yours or ours – either our SPICE ONLY concentrate or one of OUR CHAIS ), or add them after you have strained the tea (it is very much a personal preference).
    *When the liquid boils, add ( ‘TRICKY BIT’ ahead ) : your own tea leaves,
    *some milk if you used only water initially,
    *and/or maybe now ( but better in the cup ) our TEA ONLY concentrate.
    *Simmer a bit (for up to 1 minute-ish). *Strain and pour in to a cup or bowl ( which may also contain our SPICES ONLY concentrate ( so the spices don’t get strained out with the tea  ), and/or our TEA ONLY concentrate.
    Contemplate sweetening … keep contemplating, that is a hot liquid.
  5. SWEETENING :
    Add sweetener at any stage. In the milk before heating is great. Adding coconut sugar or evaporated cane juice or jaggery to chai is one of those food things you just need to accept as intriguing and maillardesqe.
  6. We do a SWEETENED CHAI concentrate because apparently, these days, people need that sort of thing. We make an UNSWEETENED chai so you can add your own sugar if you wish to.
  7. GARNISH – also a thing is killing the balance with a fistful of cinnamon sprinkled on top.
    Not my thing obviously .. Try any spice you like on top – just ¼ to ½ a pinch tho. Less is more 
    7a. SPRINKLES:
    These are not compulsory but they are incredibly simple zhuzh.
    Add a ¼ to ½ a pinch of your favourite spice or ‘CHAIGUY MASALA MIX’ to any of the concentrates,
    BEFORE adding (hot) liquid ideally .
  8. TUMERIC LATTE – read turmeric drink. Add fresh turmeric if you have it. Add a fat like coconut oil or cocoa butter.. actually any oil will do . Anti-Inflammatory etc etc
  9. ROOIBOS LEAF , also known as RED BUSH is a caffeine free bush from South Africa that is full
    of anti-oxidants, digestable polyphenols and minerals. It tastes good too – red notes, fruity, teaesque .. y’know .
  10. CHOCOLATE CHAI – top a chai with a sprinkle of hot chocolate powder. No matter what i try this is for me, the definitive way ..
    Balance balance balance.
  11. SPICED HOT/COLD CHOCOLATE – add our SPICES ONLY mix 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. Good work.

Milks and liquids

One of the key factors is a fat content of 3% – 4% and the same % for protein.
These give an ideal mouth feel and body. Animal milk does not respond well to excessive processing – in either the resulting taste or it’s effect in the body. (Personally I believe trim milk is a food crime in every way and definitely UN-healthy).

1. No objections?
STANDARD CAFÉ BLUE TOP MILK.
Encourage your café to offer organic un-homogenised milk.
2. CHAIGUY ?
ORGANIC FOR THE EARTH. DAIRY MILKS – Ones that work well for our chai are Goat (the ultimate), Naturalea, Lewis Rd Silvertop, Buffalo, Horse, Camel.
3. PLANT MILKS.
All Good Organics Barista & Minor Figures Oat milk are incredible. Otherwise it is a bit hard to get a win here because the plant milks are generally so thin
4. SPACE MILK.
Coming soon .. once we have ignored what nature gave us and killed the planet ..

BASIC CHAIGUY CHAI.

This works for ALL our concentrates

EASY WAY:
Follow the instructions on the label – which are:
“A GUIDE only .. the map is not the territory” ..
*Use 15 – 20ml chai / 225ml DAIRY milk.
If milk is ‘thinner’ (PLANT) or has less fat (trim) or you use water, use about 50% – 75% 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.

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.
ITEMS:
*Pot to boil/heat milk. *Milk. *Concentrates. *Sweetener?
METHOD:
Put milk on heat. Add sweetener now or later. Pour boiling milk on to concentrate.
Be here now.

Tea only

OUR TEA CONCENTRATE:

  1. It is ready to go as it is. 100% ready. Well, you do have to shake it .. well.
  2. Use with milk and/or water.
  3. Use hot or cold.
  4. Add to our process or yours – at any stage.
    The best flavour / quality is retained by reheating only with hot liquids that are poured ON TO the concentrate. and NOT with a steam wand or by cooking with other concentrates or ‘stuff’.
    NOTE – I am being extra pedantic here  . Don’t sweat the small stuff toooo much ..

YOUR TEA:

  1. Add tea leaves, herbs or more spices to any concentrate to strengthen.
  2. Extract your own tea, herbs etc in milk or water and incorporate in y/our process.

Classic indian masala chai

CLASSIC INDIAN MASALA CHAI RECIPIE Which is not really ‘classic’ the way I have given you sooo many options but hey .. “pierce the verbage and extricate the classic”
*Put milk/water on to boil ( note – see ‘tricky bit’ below)
*Add sweetener now if desired ( or wait till the end .. I like ‘now’ ).
*Add spices now .. or at the end in the cup. ( yours or ours – either our SPICE ONLY concentrate or one of OUR CHAIS ), or add them after you have strained the tea (it is very much a personal preference).
*When the liquid boils, add: ( ‘TRICKY BIT’ ahead ) *your own tea leaves,
*some milk if you used only water initially,
*and/or maybe now ( but better in the cup ) our TEA ONLY concentrate.
*Simmer a bit (for up to 1 minute-ish). *Strain and pour in to a cup or bowl ( which may also contain our SPICES ONLY concentrate ( so the spices don’t get strained out with the tea  ), and/or our TEA ONLY concentrate.
Contemplate sweetening … keep contemplating, that is a hot liquid.

Warm chai latte / milkshakes

FOR RAW MILK, DELICATE INGREDIENTS LIKE COLD PRESSED / RAW OILS AND FATS, SPIRULINA, MATCHA TEA, SOAKED PEELED ALMONDS etc
This is my morning go to… once you are hooked god help you.. Raw milk is to me a superfood in every way – fats that act as proteins, whey protein without the processing, non-mucus forming especially with spices added.
BUT.. you may say nope, Oat milk for me. Otay. WARM CHAI LATTE / MILKSHAKE RECIPIE – my way: INGREDIENTS:
*1 cup of milk / liquid.
*½ tsp cacao butter & ½ tsp coconut oil or 1 tsp either. Or any oil or fat of choice. Try butter
*Spices, fresh ginger or our SPICE ONLY / CHAI / TUMERIC / etc / CONCENTRATE.
*Sweetener (optional) – coconut sugar is a mineral rich superfood with 16 times the nutrition of honey and lots of bio-available iron. The original caramel flavour.
*TEA ONLY CONCENTRATE – in the cup is better than than in the mix.
*SOMETIMES – Often 1 raw organic egg yolk ( the original super of superfoods ).Also soaked peeled almonds are a great substitute ( or addition !) for the milk. METHOD:
Put ingredients into liquid. Heat to between 42 – 46 degrees celcius.
Use a stick mixer ( wonderfully velvety latte top ), bullet, blender or whatever to blend.
Pour on to Tea concentrate.
Sweeten at any time.

Cold chai

Making cold chai at home is easy. NEEDED:
*Milk/liquid of choice
Chai mix or Tea extract of choice

  1. Measure out your extract and your milk (using 7 – 30ml of extract and 225 ml of milk, depending on how strong you like it). We are using 15 ml average to 225 ml of milk.
    Pour your mix into a clean dry container or straight into the milk container..
    Add liquid to extract.
  2. Stir or shake well. Sweeten to taste now or later.
  3. Let your mix sit in the refrigerator for ideally no less than 12 hours. It can keep for as long as your milk stays fresh.
  4. Drink it … however you like it. You could even re-heat this after infusion.

Note: if you want a ‘cleaner’ brew you can remove more sediment by pouring the brew through a secondary filter e.g. Sieve,cloth or filter paper. .. I myself would not strain it ;).