Making Chai

TEAPOT METHOD
Chicory “Chai” OG+
1. Steep 1tbs (7.5g) Chicory “Chai” in 150ml boiling water for 1 min
2. Add 150ml steamed milk, steep further 1 min
3. Strain and add 1.5 tsp honey and enjoy
 
Masala Chai
1. Steep 1.5tbs (10g) Masala Chai in 150ml boiling water for 2 min
2. Add 150ml steamed milk, steep further 1 min
3. Strain and add 1.5 tsp honey and enjoy
 
CONCENTRATE METHOD
Concentrate
1. Place 100g Masala Chai (75g Chicory “Chai”) into 1l jug
2. Add 1l boiling water and steep for 8min
3. Strain into carafe. Refrigerate (max 1 week)
To make hot chai from concentrate
1. Fill 1/3 of small milk jug with concentrate
2. Add boiling water until jug is half full and add 1/4 tsp kicker
3. Fill remainder with milk
4. Heat with steam wand till desired texture and temperature is reached
5. Pour in glass and add 2tsp honey. Garnish with a pinch of kicker
To make iced chai from concentrate
1. Fill 1/3 of glass with concentrate
2. Add ice until concentrate fills 1/2 of glass
3. Add 1/4 tsp kicker and 2tsp sugar syrup*
4. Fill remainder of glass with cold milk
5. Garnish with crushed cardmom pods and/or ice-cream
*Sugar syrup (50% water, 50% sugar) is a better alternative to honey as it is already dissolved and will mix into the drink easily.
 
STOVETOP METHOD
To make 1L chai
1. Add 500ml water to a saucepan and bring to the boil.
2. Add 500ml of milk, once liquid boils reduce to a simmer (60˚c)
3. Add 5tbs Masala Chai (3.5tbs Chicory “Chai”) and 3tbs honey. stir to combine.
4. Place lid on pot and simmer for 3 minutes.
5. Turn off heat. Pass liquid through strainer and serve.
For other volumes, maintain the ratio of using 5 tbs per 1L of liquid (50% water, 50% milk).