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Turmeric Fresh Chai

Turmeric Fresh Chai

$48.75

Ingredients

Wildflower Honey

Pure and raw honey produced by Australia’s nectar of flowers. Extracted at low temperature, the flavour and colours are created from the honeycomb, of which it is gathered. This mixture shapes the natural sweetness of our blends whilst being a source of health benefits.

Turmeric

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used here. Known for its vibrancy in colour and flavour, our turmeric adds an earthy peppery spice to our blends following smooth aromatics. Additionally, turmeric is a potent anti-inflammatory and antioxidant, contributing to many physical and mental health benefits.

Fresh Ginger

Premium mature ginger root is organically grown and freshly hand-processed in Australia, offering potent spice characters, invigorating aromatics and therapeutic properties.

True C4 Cinnamon

Titled ‘True Cinnamon’, this fine Sri Lankan cinnamon is organically grown and freshly cultivated, alleviating vibrant flavours, aromatics, and therapeutic properties.

Cloves Lalpari

Organically grown, hand-picked, and freshly cultivated in Sri Lanka, these cloves invoke greater aromatic complexity, flavour and soothing therapeutic benefits.

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Watch Step by Step

Watch and follow along with our step by step footage for a curated experiences.

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Step 1: Weigh & Prepare

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Step 2: Whisk

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Step 3: Heat & Texture

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Step 4: Serve

Watch Step by Step

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Step 1: Weigh & Prepare

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Step 2: Whisk

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Step 3: Heat & Texture

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Step 4: Serve

Infusion Guide with Notes

notes and tips

    • Turmeric Fresh Chai
    • Scoop
    • Whisk
    • Jug
    • Strainer
    • Scales
    • Steam wand
    • Cup/Glass

notes and tips

    • Pre-weigh Honey 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.

notes and tips

    • Pour milk into a steam jug or saucepan before adding the Fresh Chai. Whisk the chai into the cold milk vigorously until the ingredients are dispersed and the colour has slighty transformed. Note: Please do not add hot water at this stage.

notes and tips

    • Steam Wand method:
    • Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

    • Stovetop method:
    • Continuously stir until your chai reaches 65°C. If you don't have a thermometer small simmering bubbles will be an indication of the correct temperature. Please do not boil.

notes and tips

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

Essential Equipments

Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.

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Stainless Steel Milk Jug

Stainless steel

$17.88

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Fresh Chai Strainer

Conical Mesh, Stainless Steel

$15.95

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Chai Spice Dust

$2.50

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Spice Dust Steel Shaker

Stainless steel

$12.95