How To Make Chai

How To Make Chai

Rainbow Chai

Ingredients:

  • 3 Teaspoons Rainbow Chai
  • 2 Cups Water
  • 1 Cup Milk of Your Choice

Method:
Place Rainbow Chai and cold water in a saucepan. Bring to simmer, add milk, bring to simmer again.  Strain, & add sweetener to taste. This makes the most heavenly Chai every time,without fail.
Makes 3 cups.

Chai On The Run

Ingredients:

  • Any product in the Chai Tea Range
  • Water
  • Milk & Sweetener of Your Choice
  • Infuser of Your Choice

Method:
Fill your infuser with 1 teaspoon of your favourite Chai Tea blend, add boiling water and infuse for 3-5 minutes depending on the desired strength of your brew. A variety of infusers are available and we love the stainless steel mesh baskets, placed into a cup, with a lid to keep your chai warm whilst it infuses. For two or more cups, your plunger or teapot works well with all nine products in the Chai Tea range.

Festival Chai

Ingredients:

  • 4 Teaspoons Rainbow Chai
  • 8 Teaspoons Spice Mix
  • 2 Litres Water (8 cups)
  • 1 Litre Milk of your Choice (4 cups)

Method:
Place Spice Mix and Cold Water in a large saucepan. Bring to simmer.  Add Rainbow Chai and milk. Bring back to simmer, strain and serve. This makes 3 litres/12 cups.

Caffeine Free Chai

Spiced Dandelion is a wonderful caffeine free beverage, featuring the traditional blend of Chai spices with a strong Dandelion base. Some people find that using less than a teaspoon in an infuser makes a milder brew, and is a very economical option.

Spice Mix is very popular. It keeps on releasing its flavour, the longer you simmer it. Also very economical! This is especially suitable to brew up for large gatherings, where you can boil, then simmer the spice mix to bring on a full bodied flavour, then add your favourite tea, coffee, chocolate, dandelion and/or milk to make your own special brew or just savour the spices alone.

Organic Rooibos Chai grown in South Africa, is a distinctive red tea with a sweet and earthy flavour. Combined with the health giving properties of the spices, this is a perfect cup of tea for night time, or for those who like tea without the caffeine.

Refreshing Iced Tea

Place any remaining Chai in the refrigerator. When cool, add ice cream, cream, etc!

Chai Recipes

Here are some recipe ideas… The possibilities are endless and very enticing… Just remember, Chai tastes best when shared with friends!

Creamy Chai

Ingredients:

  • 2 cups of cold water
  • 2 heaped teaspoons of our Spice Mix
  • 1 teaspoon of Rainbow Chai
  • 2 cups of soy or dairy milk

Method:
Add 2 heaped teaspoons of our Spice Mix with 2 cups of water, bring to boil and then simmer for 10-20 mins. Add 1 teaspoon of rainbow chai simmer for 1 minute then add 2 cups of soy or dairy milk. Bring to boil & serve with honey or sweetener. This makes a perfect, very creamy chai every time. This will make 4 cups.

Chai Muffins

Ingredients:

  • Chai Muffins
  • Spice Mix
  • Water
  • Honey or Sugar
  • 2 cups Unbleached SR Flour
  • Butter
  • 2 eggs
  • 1 cup mixed seeds, nuts or dried fruits (as you like)

Method:
Pre heat oven at 180°. To 1 cup of cold water add 2 heaped teaspoons of Spice Mix. Bring to the boil, then allow to sit and steep until cool. Grease & flour muffin tray. Cream 125gm of butter with ¾ cup of sugar, or melt with ¾ cup honey. Mix SR Flour, eggs, butter and strained Spice Mix together until smooth, then add optional nuts, seeds or dried fruits. Bake at 180° for 20 – 25 mins until golden brown.

Chai Creme Caramel

Ingredients:

  • 1 ¼ cup sugar
  • 1 ½ cup water
  • 2 heaped teaspoons Spice Mix
  • 3 eggs
  • 3 egg yolks
  • 3 cups milk

Method:
Boil water and spice mix for 5 – 10 mins and strain. You should be left with a minimum of 1 cup liquid. Lightly beat eggs, yolks and ¼ cup sugar together until combined but not frothy. Mix in milk. In a frying pan, dissolve 1 cup sugar into liquid spice mix, then boil rapidly, without stirring. When the liquid is caramelising and darkening in colour, quickly pour into a dry 20cm ovenproof dish or 6 individual dishes.

Pour the custard mixture through a sieve, onto the caramelised spice mix. Cover with foil, place dish inside a roasting dish and pour water into the roasting dish to come half way up the sides of the custard dish. Bake at 160° for 40 to 50 mins or until custard is set. For individual dishes, bake in the same way, for 30 mins. To test for setting, an inserted knife or skewer should come out clean. Cool before turning onto serving plate and garnishing with fruit, grated chocolate or a sprinkling of cinnamon. Serves 6.

2016-04-08_1460151464

Chai Cheesecake

Ingredients:

  • 375gm Cream Cheese
  • ¾ cup and 1 tablespoon extra castor sugar
  • 1 tablespoon plain flour
  • pinch of salt
  • 2 eggs, separated
  • 1 whole egg, extra
  • 1 cup sour cream
  • 2 heaped teaspoons spice mix and cup water

Base:
Create your own base using a basic biscuit recipe and adding seeds, nuts and butter, even adding liquid spice mix. Or mix 250gm of plain sweet biscuits with 125gm butter and press into base and sides of a 20cm springform pan.

Filling:
Make a strong liquid spice mix by boiling spice mix and 1 cup water for 5 mins and let cool before straining. Beat cream cheese until softened, combine with sugar, flour and salt, beat well. Beat in the whole egg plus the two egg yolks, sour cream and ½ cup strained spice mix. Beat egg whites until soft peaks form, beat in extra sugar, fold into cream cheese mixture. Pour into prepared base. Bake in moderately slow oven 1 ¼ to 1 ½ hours. Allow to cool in oven. Refrigerate until firm. If desired top with whipped cream and/or sprinkle with cinnamon or nutmeg.

Why Organic? Why Fairtrade?

Why Organic? Why Fairtrade?

Good for you, good for the planet!

Organic food growers and processors use only natural fertilisers and pest deterrents. Hormones, antibiotics, irradiation and genetically modified organisms are prohibited, along with all chemicals. Food is produced naturally in clean, organic soil, using traditional farming methods like composting and crop rotation to ensure fertility, contributing to a sustainable future for our planet.

Organic produce, in this case tea & spices, come with certification by an accredited Organic Certifying body, like BFA or NAASA to prove that they have been grown organically, under the strict international standards needed for verification.

Organically produced foods are also best for you as consumer – no value adding of synthetic chemicals, pesticides or genetically modified ingredients to your body! Recent studies in European Universities have shown that there is no debate, organic food is better for you. Download PDF: ‘study conclusively proves organic benefits’.

This means that the process of bringing our Organic Chai products home to you has been gentle on the Earth, sustainable and non-harmful in many ways… Our Chai production house is run completely on Solar Power, the Chai is mixed and packed lovingly by hand and presented in gorgeous re-cycled cardboard packaging. The health giving qualities of the tea and spices are naturally stronger and more nutritious and you are ingesting nothing but delicious Chai!

fairtradelogo120

The Organic Rainbow Chai Pyramid Teabags are our first product to be registered Fairtrade and we are working towards conversion for other products in our range. Fairtrade practices are important to all of us at Chai Tea.

Fairtrade is an alternative model of international trade, which aims to share the benefits of trade more equitably between consumers, producers and the environment. Farmers receive better prices, allowing them to grow organically, without harmful pesticides and also bringing improvements to community infrastructure, education and healthcare systems.

Here are some links for more info on Fairtrade, Organic growing, consuming, and the benefits thereof…

www.ofa.org.au
www.organicconsumers.org
www.fairtrade.com.au
Cornstarch derived PLA (info about the Cornstarch derived PLA used to make the pyramid tea bags)

The Qi Of Seeds & Whole Spices

The Qi Of Seeds & Whole Spices

When foods are ground up they make contact with air and the process of oxidation begins, rapidly degrading the nutrient value of the food and the natural flavour.

A seed holds the energy and blue print for the regeneration of a whole plant. The structure of a seed protects the dormant embryo of the plant for an indefinite period waiting patiently for the right conditions to germinate. The seed physically protects the dormant embryo, from a potentially harsh environment. It also acts as an energy or chi storage device, where the shape of the seed provides a mechanism to maintain internal reflection of the energy already within the seed. The geometry of a seed shape is often in the golden mean ratio, which promotes a state of internal reflection which contains the vital force.

Seeds are best left whole or ground just before eating so as to contain the vital force, nutrition and flavour. That is why Rainbow Chai offers a better taste and a more beneficial effect than other chai teas. My favorites are: the Organic Rainbow Chai which I grind up in a mortar and pestle just before preparing, and the Spice Mix which I leave whole and simmer on the stove in a large pot of water, topping up as needed, and using it three or four times over. When I serve it I add my favourite plain tea to the portion that I serve.

This ensures a full flavour and that the energy and nutrients are maximised.

Happy chai drinking.

Guy Bennett B.Sc. Kinesiologist, Qi Gong Instructor
www.createyourreality.com.au

Spice of Life

Spice of Life

Since time immemorial, spices have been used in a myriad of ways to add taste and flavour to food and beverages. Historically, spice played a large role in trade between nations, influencing trade routes and bringing people from foreign cultures together.

Spices are still bringing people together today, and increasingly so, over a steaming hot cup of Chai, or Spiced Tea. Chai is fast becoming a household word, with people everywhere enjoying the taste and health benefits of having a little spice in your life, every day. There are many combinations of spices used, from the many regions around the world where chai is traditionally used, from the Middle East to Madagascar, Africa to India…

Chai Tea produces thirteen beverages that contain the six exotic spices: cinnamon, cardamom, cloves, ginger, star anise and nutmeg. This traditional Indian Masala Chai is seductive, full of flavour and good for you too.

CINNAMON is an excellent remedy for indigestion, diarrhea, nausea and flatulence. It is a general stimulant warming the body and toning the nervous system. Cinnamon is particularly useful to quell morning sickness in early pregnancy and is also said to be effective in stopping bleeding from the uterus.

Cinnamon has two full pages in the British Herbal Pharmacopoeia specifying that it be used as an infusion for: Flatulent dyspepsia, Anorexia, Intestinal colic, Infantile diarrhea, common cold, influenza.

GINGER is one of the best stimulants that we have in domestic medicine. It is safe to use, warming and comforting to the digestion, and helps a sluggish circulation.

Easing flatulence and preventing nausea, its antispasmodic qualities make it useful for treating colic, cramps and period pain. Hot ginger tea may be taken to relieve colds and flu and to cleanse the system by increasing perspiration.

STAR ANISE is so named from the stellate form of its fruit. It is often chewed in small quantities after each meal to promote digestion and sweeten the breath. The fruit is used in the East as a remedy for colic and rheumatism, and in China for seasoning dishes, especially sweets.

The Japanese plant the tree in their temples and on tombs; and use the pounded bark as incense.

CLOVES are the most stimulating of all the aromatic spices. They are cordial, warming and strengthening, soothing the nerves as well as stimulating them. They are also, like all spices, powerfully antiseptic.

Cloves may be used to allay nausea, vomiting and flatulence and to stimulate the digestive system. It is a powerful local antiseptic and mild anesthetic.

NUTMEG is a calmative helpful for vomiting, flatulence and to aid digestion. It can also be used for severe diarrhea. In small doses nutmeg is a tonic.

Nutmeg tea taken at night is a mild soporific, inducing sleep in the wakeful and was also given for a languid digestion.

CARDAMOM seeds were chewed by the ancient Egyptians to whiten their teeth.

An infusion of cardamom seeds drunk half an hour before meals stimulates the appetite and helps prevent flatulence.

YERBA MATÈ is a stimulating drink that eliminates fatigue, stimulating mental and physical activity. It has a beneficial effect on nerves and muscles; it also enhances intellectual work.

Researchers from the Pasteur Institute and the Paris scientific society concluded that Matè contains practically all of the vitamins necessary to sustain life.

BLACK TEA is a mild stimulant, used for centuries. Tea supplies us with quercetin, an anti-oxidant that may lower the risk of heart disease and cancer.

GREEN TEA tastes delicious, acts as an antiviral agent, contains fluoride, is an anti-inflammatory, helping maintain a healthy, active metabolism and circulatory system. Green tea is steamed immediately after harvesting to stop the fermentation process, then rolled & dried, so it contains the largest quantity of the most effective antioxidants.

DANDELION is a very powerful diuretic, stimulating the kidney function. High in potassium, Dandelion makes an ideally balanced diuretic that may be used safely. As a cholagogue it may be used in inflammation and congestion of liver and gall bladder.

As a part of a wider treatment for muscular rheumatism it can be most effective.

Sources: I .British Herbal Pharmacopoeia 1983 by British Herbal Medicine Association. 2.Herbal Delights by Mrs C.F.Leyel, Fellow of the Royal Institute 3.The New Holistic Herbal by David Hoffman.