OMG. CHAI, It has to be one of the most seductive and tantalising blends on the market, it’s tasty, lively and how about it’s versatility? I love it, having the option to be so flavourful without any additives - just tea, spice and all things nice.
Lets dive a bit deeper into the versatility of Chai and the many different ways it can be brewed....
Fun Fact: Chai means Tea, so Chai Tea translates to tea tea...I guess it’s so good that it can be said twice. Right?
Our first method of brewing is a black brew. You will only need your teapot or stovepot, a strainer and water. This is a great method to use on the go or in the office.
- Add 1 heaped spoon to your pot or brewing vessel
- Infuse for a minimum of 3 minutes
- Add sugar if you would like to heighten the flavours but it tastes just as good without
For extra strength from your Chai use a pestle & mortar to release some flavour before brewing.
Stovetop Chai with milk. This has to be a favourite and during our market days this would fly out the tent. We even converted many tea lovers with this Chai and brewing, not to mention the countless connections and conversations had over this brew.
- 3 heaped Tablespoons for 800ml-1ltr
- Brew your tea with 600ml water and 3 heaped spoons of raw sugar
- Infuse the blend for at least 5 minutes (the longer you brew the stronger it gets in flavour, the balance of the tea to spice is harmonious so you are not getting a cup full of bitterness.
- Fill the pot with the remainder of the milk and let it come to a rolling boil or simmer
- Remove immediatly and strain into a serving pot.
- Serve and enjoy with a biscuit.
How about a cold brew, is it possible with Chai? Yes! Absolutely! All you need to do is use the quantity of about 1tsp:250ml and brew overnight in the fridge with cold water. Add a sweetened milk the next day to add balance.
Happy brewing - hope you can enjoy yourself a cup of Chai too.