TEAESK Vanilla Chai

Water temperature is vital for achieving best flavour from your tea! Black tea with spice’s needs hot water to extract all those wonderful flavours and oils. Boiling water is a must for this colourful tea.

• • 1 tbsp per 250ml water
  • 100 degree Celsius (Bring cold spring water to a boil and pour into teapot. Add chai immediately)
  • Brew 4 minutes
  • Add sweetener of your choice

I normally add an extra teaspoon of chai when using milk.

• Bring 250ml of fresh spring water to the boil and add 3-4tsp of chai tea, brew for 4 minutes.

• On the stove, heat 250ml of milk of your choice (I use the Oatley Oat milk Barista blend) on low heat.

• Once brewed, add your tea infused water to the milk (tea leaves and all) and simmer for 5-10 minutes.

• Strain into a teapot or straight into your drinking cup.

• Add 2 heaped tsp of a sweetener of your choice or to desired taste (I love to use honey).

If you want to try and do what the Chai Wallah’s do in India, pour the chai back and forth (from pot to teapot), aerating the chai is said to help bring out the flavour of the spices.