What’s In The Packet?
vegan. gluten free. 100% natural. organic ingredients.
no preservatives or additives. artisanal. hand blended. hand-packaged
Hot off the stove with the aromatic spices rising to greet you with each sip; though iced chai is an equally tasty treat. Add your desired sweetener to lift the flavour of the spices.
Street chai is often served in clay cups (if you’re in the east or north) or glass cups, but you can impress guests by serving them in your finest china, all displayed on a decorative metal tea tray.
Pairs Well With
While chai is a treat all on its own, it pairs wonderfully with traditional sweet or savoury snacks like samosa, pakora, burfee or gulab jamun.
Morning, afternoon and anytime between: all times are good for this tea. Although the evening is only for those souls who can handle a late-night caffeine buzz.
For a shot of vitality
1 – 2 tsp per cup
Add ½ cup of water and ½ cup of milk to a saucepan. Add 1 – 2 tsp of tea. Simmer uncovered on low heat for 5 min. Stir occasionally. Strain into cup. Sweeten to taste.
Brew it the traditional Indian way
Add freshly drawn water and milk at a 1:1 ratio to a saucepan. If you prefer a creamier tea, adjust by adding more milk to water. Add 1 – 2 tsp of tea per cup. Add ½ – 1 tsp of grated fresh ginger per cup. Simmer uncovered on low heat for 5 min or until the tea starts to boil and rise. Stir occasionally to prevent the tea from sticking to the bottom of the pot. Next, give a quick stir as soon as it rises to stop the tea from overflowing and continue simmering for another 1 – 2 min. Strain into a teapot or cup. Squeeze the tea leaves to extract as much tea as possible. Sweeten to taste. If sweetening with sugar, add it while the tea is simmering on the stovetop for a greater depth of flavour. Jaggery is traditionally used to sweeten the tea. Best served in traditional small glass chute cups, clay cups or impress guests with your finest china. Enjoy on its own or with traditional savoury or sweet snacks, such as samosa, pakora, burfee or gulab jamun.