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9 Spice Honey Fresh Chai

9 Spice Honey Fresh Chai

$2.50

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9 Spice Honey Fresh Chai

$2.50

Somage

Fresh Chai

Caffeine Level: Medium

9 Spice Honey Fresh Chai

$2.50

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Kali 33% Drinking Chocolate

Kali 33% Drinking Chocolate

$2.50

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Kali 33% Drinking Chocolate

$2.50

Somage

Chocolate

Kali 33% Drinking Chocolate

$2.50

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Lemongrass & Ginger

Lemongrass & Ginger

$2.50

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Lemongrass & Ginger

$2.50

Somage

Classic Selection

Lemongrass & Ginger

$2.50

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How to make a fresh chai with a steam wand

Back to How To Make

infusion-img

What you need

  • Somage Spice Fresh Chai

    Scoop/Spoon

    Whisk

    Jug

    Strainer

    Scales

    Steam wand

    Cup/Glass

infusion-img

Weigh

  • Pre-weigh Spice Fresh Chai and your chosen milk. The ratio is 10 g of chai for every 100 mL of milk.

    A standard cup equates to 20 g chai (1 tablespoon) and 200 mL milk.

    Pour milk into a steam jug first before adding the Fresh Chai mix.

infusion-img

Whisk

  • Whisk the chai into the cold milk vigorously until the ingredients are dispersed and the colour has transformed.

    Note: Please do not add hot water at this stage.

infusion-img

Heat & Texture

  • Steam until your chai reaches 65°C.

    To create a silky texture place tip of the steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

infusion-img

Strain & Serve

  • Pour chai through the strainer into a cup or glass. Optionally, garnish with Spice Dust.

infusion-img

What you need

  • Somage Spice Fresh Chai

    Scoop/Spoon

    Whisk

    Jug

    Strainer

    Scales

    Steam wand

    Cup/Glass

infusion-img

Weigh

  • Pre-weigh Spice Fresh Chai and your chosen milk. The ratio is 10 g of chai for every 100 mL of milk.

    A standard cup equates to 20 g chai (1 tablespoon) and 200 mL milk.

    Pour milk into a steam jug first before adding the Fresh Chai mix.

infusion-img

Whisk

  • Whisk the chai into the cold milk vigorously until the ingredients are dispersed and the colour has transformed.

    Note: Please do not add hot water at this stage.

infusion-img

Heat & Texture

  • Steam until your chai reaches 65°C.

    To create a silky texture place tip of the steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

infusion-img

Strain & Serve

  • Pour chai through the strainer into a cup or glass. Optionally, garnish with Spice Dust.

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