How To Make Chai
- 3 Teaspoons Rainbow Chai
- 2 Cups Water
- 1 Cup Milk of Your Choice
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
- Any product in the Chai Tea Range
- Milk & Sweetener of Your Choice
- Infuser of Your Choice
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.
- 4 Teaspoons Rainbow Chai
- 8 Teaspoons Spice Mix
- 2 Litres Water (8 cups)
- 1 Litre Milk of your Choice (4 cups)
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!
Here are some recipe ideas… The possibilities are endless and very enticing… Just remember, Chai tastes best when shared with friends!
- 2 cups of cold water
- 2 heaped teaspoons of our Spice Mix
- 1 teaspoon of Rainbow Chai
- 2 cups of soy or dairy milk
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
- Spice Mix
- Honey or Sugar
- 2 cups Unbleached SR Flour
- 2 eggs
- 1 cup mixed seeds, nuts or dried fruits (as you like)
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
- 1 ¼ cup sugar
- 1 ½ cup water
- 2 heaped teaspoons Spice Mix
- 3 eggs
- 3 egg yolks
- 3 cups milk
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.
- 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
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.
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.