We hand blend this sticky wet chai using freshly ground spices, and single origin black tea, before infusing the blend with Australian bush honey. Cardamom, cinnamon and turmeric have traditionally been used to support vitality and aid digestive function. By creating small batches in-house, each batch is able to offer optimum flavour, and a delicate balance and full character of a sweet and spicy chai.

250g

DIRECTIONS FOR USE:

• Stove top: Add 2 teaspoons of tea and half a cup of water to a saucepan, and bring to boil. Simmer for up to 5 minutes. Add half a cup of milk and heat to desired temperature. Strain and serve.
• Coffee machine: Add 15g (2 teaspoons) of chai, per serve, to a milk jug then add approximately 50ml of boiling water and allow to steep for 1-2 minutes. Fill the jug with your milk of choice and steam. To serve, pour through a strainer directly into your cup and garnish with cinnamon powder.
• Iced: To create an iced chai, steep 2 teaspoons of tea with 50ml of boiling water for 10 minutes, add 1 cup of milk, stir, then allow to chill in the fridge for a minimum of two hours. Stir, then pour through a strainer directly over ice. For larger servings, simply adjust the measurements as required.