Chai Black Tea

$4.50

• SPECIFICATIONS

  You will receive one (1) ounce, thoughtfully packaged and prepared for your convenience. Kindly allow 2-3 business days for processing. Thank you for supporting our efforts!

• HOW TO USE

  1. Classic Hot Chai Latte

  
  

  • Chai tea blend (loose leaf or tea bags) or whole chai spices
  • Water
  • Milk (dairy or non-dairy like almond, oat, or soy)
  • Sweetener (sugar, honey, maple syrup, jaggery)

  
  

  How to make it (general method):

  
  

  1. Brew the tea base: In a saucepan, combine water and your chai tea blend (or whole spices like crushed cardamom pods, cinnamon sticks, ginger slices, whole cloves, and peppercorns). Bring it to a boil, then reduce the heat and simmer for 5-10 minutes to allow the flavors to fully infuse. If using whole spices, simmering longer can extract more flavor.
  2. Add milk and sweetener: Pour in your preferred milk and add sweetener to taste. Bring the mixture back to a gentle simmer, stirring occasionally. Be careful not to let the milk boil over.
  3. Strain and serve: Once heated through and fragrant, strain the chai into a mug to remove the tea leaves and spices.
  4. Optional froth: For a latte-like experience, froth your milk separately (using a whisk, frother, or by shaking in a jar) before adding it to the tea base.

  
  

  Tips for flavor:

  
  

  • Whole spices vs. ground: Whole spices offer a fresher, more robust flavor. Gently crushing them (especially cardamom pods) before simmering will release more aroma. If using ground spices, be mindful that the flavor will be more intense, so use less.
  • Strong brew: Make your tea base strong so the flavor isn't lost when you add milk.
  • Milk choice: Whole milk often creates a richer, creamier chai, but non-dairy alternatives work wonderfully too.
  • Sweetener: Brown sugar or maple syrup can complement the spice notes, but granulated sugar or honey are also great. Adjust to your desired sweetness.
  • Boiling with milk: Many traditional Indian chai recipes boil the tea and spices directly with the milk and water, allowing the flavors to meld deeply and the milk to thicken slightly.

  
  

  2. Iced Chai Latte

  
  

  1. Prepare a concentrate: Follow the steps for making hot chai, but make a stronger, more concentrated tea base. Let it cool completely.
  2. Combine and serve: Fill a glass with ice. Pour the cooled chai concentrate over the ice, then add your preferred cold milk and sweetener to taste. Stir well.

  
  

  3. Chai Spice Blends (Caffeine-Free)

  
  

  • Making a soothing caffeine-free chai latte(just follow the hot chai instructions, omitting the tea leaves).
  • Adding to baked goods like cookies, muffins, or cakes.
  • Sprinkling into oatmeal, yogurt, or smoothies for a warming flavor boost.
  • Infusing desserts or savory dishes that could use a touch of aromatic spice.

  
  

  4. Culinary Uses Beyond Beverages

  
  

  
  

  • Baking: Incorporate ground chai spices into recipes for shortbread, quick breads, or even whipped cream for a unique twist.
  • Oatmeal & Yogurt: Stir a pinch of chai blend into your morning oatmeal or yogurt for an aromatic start to your day.
  • Smoothies: Add a teaspoon of chai powder to your favorite smoothie recipe for extra spice and a hint of warmth.
  • Savory Dishes: While less common, certain chai spices (especially ginger, cinnamon, and cardamom) can be used to flavor stews, curries, or even roasted vegetables.

  
  

• DETAILS

  May this offering bring you peace, health, and connection as you explore its uses in meditation, ritual, culinary arts, and ancestral practices. And so it is.

  
  

  Many Blessings,

  Christina

  
  

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  This information is for educational purposes only and is not medical advice. Herbs can have potent effects, causing side effects, allergic reactions, or medication interactions. Consult a healthcare professional before using any herbs, especially if pregnant, nursing, have a medical condition, or take medications. Self-treatment can be dangerous. My herbal knowledge comes from personal experience, self-study, and holistic coursework. I am not a licensed medical professional.