Description

Ingredients:  Sri Lankan black tea, star anise, fennel, cinnamon, nutmeg, cardamom, clove, ginger

PREPARATION

Traditional Method serves 1:

In a Chai Pot, add 1 tsp chai to 1/2 cup water and 1/2 cup milk of preference (cow, soy, almond, oat..).  Bring to a low simmer but do not boil.  Remove from heat, and steep 4-5 minutes.  Strain into a cup.  Serve with honey (optional).

Plunger or Teapot serves 2:

Place 2 tsp chai in plunger or teapot.  Add 1 cup boiling water and 1 cup steamed milk (not boiling).  Brew 4-5 minutes.  Serve with honey (optional).

Café Method serves 1:

In a Chai Pot, add 1-2 tsp Chapel Chai and just enough boiling water to cover the Chai, so as to release & activate tea flavours.  (About now, you could add a dash of honey for a sweeter Chai).  Add 1 cup of preferred milk (soy, almond, cow, oat..) to Chai Pot.  Froth this tea & milk combo to your desired temperature & consistency.  Strain over a cup using a long-handled tea strainer.  Enjoy!

Iced Chai Tea

Cold-Brew Method serves 4:

4+ heaped tsp Chapel Chai

500ml cool water

500ml milk of choice (cow, soy, almond, oat..)

1 – 2 tsp honey (optional)*

Unitea Cold Brew Carafe 1.1L

Directions:

Add Chapel Chai to the Unitea Cold Brew Carafe fine mesh strainer.  Pour cool water and milk of choice into the carafe and then secure the strainer into the lid. Brew for about 8 hours (or overnight) with the lid on in the refrigerator and then remove the strainer. When ready to serve, pour with the carafe lid still on and serve over  glasses filled with ice.

Optional: Sweeten with honey.

*Tip: Dissolve honey in a couple of teaspoons of hot water before adding to the chilled brew.  Sweeten to taste.

Note: Milk/Water ratio can be adjusted according to taste.  More milk will produce a thicker, creamier brew.

Additional information