Making Chai

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300ML TEAPOT CAFE SIT-IN OPTION

  1. Place 1.5tbs Masala Chai (1tbs Chicory "Chai") in 300ml teapot.
  2. Add 150ml 100°C water, steep 2 min.
  3. Add 150ml steamed milk.
  4. Agitate & remove strainer. Stir in 2tsp honey* and serve.

 

CONCENTRATE METHOD
  1.  Place 100g chai into 1L jug.
  2. Steep for 8 min in 100˚C water.
  3. Strain into carafe. Refrigerate for up to 1 week.
To make hot chai from concentrate
1. Fill 1/3 of small milk jug with concentrate.
2. Add hot water until jug is half full and add 1/2tsp Kicker.
3. Fill remainder with milk.
4. Steam it all together with steam wand.
5. Pour in cup and add 2tsp honey. Garnish with a dusting of cinnamon or Kicker
Note: To make multiple chais at once, simply double this recipe and use a medium milk jug or triple this recipe and use a large milk jug.
 
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 1/2tsp Kicker nd 2tsp sugar syrup*.
4. Fill remainder of glass with cold milk.
5. Garnish with crushed cardamom pods and serve.
*Sugar syrup (50% water, 50% sugar) is a better alternative to honey as it is already dissolved and will mix into the drink easily.
 

TRADITIONAL BATCH BREW

For every 1L* of chai you wish to make:
*simply maintain the ratio of 5tbs masala chai (3.5tbs/L Chicory "Chai") per 1L  of liquid (50% water, 50% milk) for volumes greater than 1L.

  1. Bring 500ml of water to the boil in a pot on a cooktop.
  2. Add 500ml of milk, once combination begins to bubble, turn down to a simmer i.e. 60°C
  3. Add 5tbs of Masala Chai (3.5tbs Chicory "Chai"), 3tbs honey, stir well, leave covered for 3 min.
  4. Pour and strain through a large strainer/sieve with muslin cloth over it into an electric urn or thermo dispenser
  5. Dispense and serve to order