
The Secret to Amazing Iced Tea- Easy as 1,2,3.
Want to know the secret?...
If you're here, reading this, I'm sure you'd agree that chai is delicious! But, we've all experienced a bad one; more often than not that's because it was brewed incorrectly. If you've bought (or made your own) chai, and you want to truely enjoy it and explore its flavours, then this guide to brewing is for you. I'll take you through both the regular and traditional methods to making the perfect cup.
But first, a few tips...
Chai LOVES milk that has a little more fat content, creating more of creamier chai so that it doesn’t taste to watery. For a really creamy chai always use more milk to water ratio.
Creamy milks and alternatives
When using a thinner milk alternative such as almond, you might want to use 100ml of water and 400ml of almond as an example. Full cream milk you can get away with half water half milk. It's really a trial and error until you find what you love best!
I have prepared an instructional video on how to brew chai, both regular (no milk) and traditional. Enjoy! If you have any feedback or questions, leave a comment on this post.
Also, here's a few of our TeaEsk chai options for you to check out.
Bring 250ml of fresh spring water to the boil and add 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.
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