chaiffogato the indulgent treat

Ah…the wonderful smell of Chai…wait, rewind!
Let me correct myself. The wonderful smell of a “REAL CHAI”!

Sydney is full of “fake chai” – you know that stuff made of chai powder or syrup?

At work we often get calls from cafe managers and owners asking for chai. When we tell them that we don’t sell Chai powder and syrup, because those are poor substitutes of the real chai, they seem to be stunned.

“Huh? Chai is a tea?” some even ask!

Chai, the Indian version of the milk tea, consists of black tea leaves boiled for hours in a large pot with water, then adding spices such as cinnamon, cardamom and ginger, then “cook” some more, then adding a thick milk such as goat milk. Then to finish the chai, pile on the sugar. It may sound pretty toxic, but actually it tastes rather nice, ok, I admin it, ADDICTIVE!

And your kitchen would smell so nice with all the spices…

It is a tea not for a weak heart! Once you have tried this way of making chai, it is pretty hard to go back to your day to day version of chai.

But if you prefer the modern fancy version – the “Chai Latte”, here’s what you can do:
1) brew tea leaves in warmed milk, or
2) 1/3 cup strong chai tea + 2/3 cup hot frothy milk

Here are some recipes:

Know a chai lover – check out our Chai Sampler in Xmas Gift Box now.


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