Sticky Chai is not a new thing here in Australia, however it is a bit of a hop, skip and jump from traditional masala chai in India. However, Uppma is a modern Indian Australian woman, in a modern world, and here she is excited to share with you her top 3 brewing methods for our new Sticky Chai range. The below methods are suitable for both our honey Sticky Chai and our vegan maple syrup Sticky Chai...
The cafe style chai 'latte' method
This one's for the home baristas, the cafe slayers and those that are craving a creamy, milk chai.
Here's how you do it:
- Place two teaspoons (approx 16g) of Sticky Chai into your milk jug.
- Cover just lightly with hot water (from your coffee machine or kettle). Give it a stir and let it steep for 1 minute.
- Add 250ml cold milk of choice. We love dairy or a good quality soy milk.
- Place the tip of the milk steamer in a few centimetres into the milk, with your jug on an angle. Turn on the steamer, and then guide the tip closer to the top of the milk, creating a rolling effect in the milk.
- The milk will foam but we don't want to much foam, so just keep that rolling happening. If you get too close to coming out of the milk, you'll be adding lots of air to the very top of the milk and this will create more bubbles/foam. We want a thick milk but not a bubbly milk.
- When the jug is a little bit uncomfortably hot to touch with your palm, turn the steamer off and then slowly remove the nozzle from your jug.
- Using a chai strainer, strain you chai into a cup or glass, and then shake a little cinnamon or Chai Dust on top.
Voila! Look at you Ms. (or Mr.) Fancy!
The Stovetop Method
We're bringing the traditional Indian stovetop method of making chai into the current day with our Sticky Chai.
Here's how you do it:
- On your stovetop, use a pot to warm 180ml of water.
- When warm (not boiling) add 2 heaped teaspoons (approx 16g) of Sticky Chai.
- Bring to a higher heat, stirring occasionally.
- Take some time to breathe in the aroma - spice, sweetness, love. Allow to brew for 3-5 minutes.
- Add 60ml of your milk of choice (we like dairy or oat milk). You can also do as Uppma does, and just pour the milk until you get to a warming light brown/caramel colour. But she's kinda a pro, so feel free to measure out your milk!
- Continue to stir occasionally, and this time allow the chai to come to a light, rolling boil. Be careful not to let it over boil!
- Strainer into your cup using a chai strainer.
The Teapot Method
The daintiest of our methods, but still an age old classic. Bring out your finest teapot and Nanna's porcelain teacups, and invite the friends around. It's morning tea time!
This is how we do it:
- Place 2 heaped teaspoons (approx 16g) of Sticky Chai into your teapot.
- Fill will 160ml of just-boiled water.
- Allow to brew for up to 3 minutes.
- Strain into two teacups using your chai strainer.
- At this point, you can top with either foamed milk from your coffee machine, warmed milk from the stovetop, or even cold milk if you'd like. Our chai is also delish served black, without any milk - what ever your spicy heart desires!
- Give it a stir and tap your dainty teaspoon on your dainty teacup.
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We're so thrilled to share our new Sticky Chai blends with you! We'd love to hear your feedback and see pics and videos of you living your best chai life! Be sure to tag us, Uppma LOVES reposting your pics! #chaiwalli