Standard Chai

Ingredients:

  • 1/4 of a 70g pack Chai mix
  • 1 tablespoon grated ginger
  • 1 tablespoon raw sugar/honey/sweetener of choice
  • 2.5 cups water
  • 2 cups milk of choice (soy and full cream work best)

Method:

  • Bring about 2 and a half cups of water to a slow boil.
  • Add the chai mix, ginger and sugar and stir.
  • Simmer for 2 to 5 minutes and continue stirring.
  • Add your milk of choice while stirring and keeping the mix hot.
  • Simmer for 5 or more minutes to really cook the flavour from the spices into the creaminess of the milk. Try to aerate the chai while mixing.
  • At this point you can pour the mix through a sieve into a teapot, or you can reduce the heat to around 60-65C (or serving temperature) and allow the spices to cook further.

Tips:

  • Try to get an even mix of the spices when you make the chai.
  • You lose a bit of liquid to evaporation so the recipe above makes around 4 cups.
  • Making larger quantities can be easier to manage the temperatures and ingredients.
  • The 70g packet makes around 4L of chai.
  • If you make too much, you can refrigerate it to reheat later and it is still delicious.
  • Try pouring refrigerated chai over ice on a hot day!
  • Try using Rapadura sugar or brown sugar for something different.

Slow Cooker Chai

Ingredients:

  • 70g pack of chai
  • 4 tbsp grated ginger
  • 4 tbsp raw sugar
  • 2.3L water
  • 2L milk of choice (soy and full cream milk work best)

Method:

  • Boil 2.2L of water and add to slow cooker (must be over 5L in capacity).
  • Add the spices, ginger and raw sugar then stir.
  • Turn the slow cooker to low and continue stirring occasionally for 5 minutes.
  • Warm the milk to over 60C before adding to the slow cooker and stir.
  • Leave for 2 hours, stirring every 20 minutes or so (depending on the slow cooker, but the hotter it is, the more you should stir).
  • Pour through a sieve into a teapot then serve.

Tips:

  • Some milks tend to separate when heated for a period of time. Most soy milks and full cream milks are fine if they are fresh, but if they have been open in a fridge for a while, perhaps open a fresh one.
  • The best temperature to keep the chai brewing slowly at is about 60-65C so if your slow cooker is quite hot, maybe turn it off for periods of time and turn it back on.
  • Stirring and trying to get some air into the chai helps to bring out the flavours.

Send us your recipes!

If you have a great recipe using our chai, we’d love to hear it! If we feature it on our website or facebook we will send you a free packet of chai as a thank you 🙂 .

Just send through your recipe below and you’re done.

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