Who doesn't like a good Chai tea? The problem is that so many are very disappointing brews. Either they lack the necessary spicy punch or they are overpowered by concentrated syrups.
We literally spent months cooking up Chai in my kitchen in order to find our ideal balance of spices. It got to the point where I could not drink Chai for a year because I was so overwhlemed with the aroma whenever I walked into my kitchen.
But it was all worth it because I am so very happy that whenever I want I can knock up a warm and comforting Chai with exactly the right spices for my tastes.
We have created our own Chai mixed with the Fujian black tea called Chai High. This product is a 30g sachet of the spices alone for you to combine with the tea or tisane (it works well with Rooibos) of your choice. This should give you over 50 cups of delicious Chai.
Making this tea is quite personal. I would recommend adding half a teaspoon of spices for every heaped teaspoon of tea and 100-150ml of boiling water, brewing strong for a few minutes and straining over whole milk. You can add cane sugar or honey of choice if you fancy a sweeter brew.
For a thicker Chai you can infuse the tea leaves and spices in milk (wrapped in muslin if possible) and place on a low heat for half an hour (stirring regularly). Strain thoroughly (nobody likes the texture of ground spices). If you want to go all out then add some condensed and evaporated milk for an ultra rich Chai.
