Chai Spice Dust

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9 Spice Honey Fresh Chai

$2.50

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Lemongrass & Ginger

$2.50

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$2.50 / unit

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We combine freshly ground organic spices with panela to create a flavoursomegarnish. For extra vibrancy, complexity and lively aromatics, sprinkle our Spice Dust on your favourite Fresh chai.

Organic Panela Sugar, Organic Spices

Gluten Free, Dairy Free, Vegan

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

CREDIT CARD

Mastercard, Visa, Amex, Apple Pay.

EXPRESS CHECKOUT

Shop Pay, G Pay.

AFTERPAY

Afterpay allows you to buy now and pay over time, interest-free.

Premium Ingredients

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.

Cardamom Pods

An ancient spice native to southern India, these pods offer a fresh savour through its herbal, citrusy characters. Commended for its digestive properties & soothing aromas.

Black Peppercorn

Sourced fresh from Sri Lanka, ensuring high levels of antioxidants and greater flavour for fine tisanes and recipes.

Panela

Pure unrefined sugar, naturally derived from pressed cane juice. Sourced from Mesa Baja, a family-run farm in the hills of Colombia, these granules hold their bright tint joined by caramel undertones. ingredients-panela

How To Make

What you need

Step 1: Weigh 10 g/100 mL

Step 2: Whisk

Step 3: Heat & Texture 65°C/149°F

Step 4: Strain & Serve

Chai Spice Dust
Scoop
Whisk
Jug
Strainer
Scales
Steam wand
Cup/Glass

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.

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.

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.

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

How To Make

What you need

Chai Spice Dust
Scoop
Whisk
Jug
Strainer
Scales
Steam wand
Cup/Glass

Step 1: Weigh 10 g/100 mL

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.

Step 2: Whisk

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.

Step 3: Heat & Texture 65°C/149°F

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.

Step 4: Strain & Serve

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

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.