Consumers are increasingly seeking out additional health benefits in their brews, so it’s no surprise that chai tea has risen in popularity by 93.8% in recent years.
Hailed for boosting heart health, reducing blood sugar levels, aiding digestion and giving a helping hand in weight loss, it’s a speciality tea packed with natural goodness.
Chais have been savoured as tonics and delicious comforters for centuries, brewed to recipes that have been crafted and passed on through families for generations.
Chai – or masala chai - is ubiquitous in Asia and can be taken hot, chilled, infused with herbs, spices, rum, cognac or gin. It is always served with frothy milk.
“There is nothing quite like chai. It is a comforting glass of deliciousness that has revitalised and relaxed Asians for generations. The word refers simply to tea, but, in reality, involves a myriad flavours, textures, aromas and traditions.” - Dilmah founder Merrill J. Fernando
Gin & Italian almond chai
Ingredients250ml Dilmah Italian almond tea 25ml gin 40ml condensed milk |
MethodIn 250ml of boiling water brew 6g of Dilmah italian almond tea for 5 minutes. |
Iced Caribbean chai
Ceylon ginger tea, condensed milk and a hint of Creole served over ice become a chai on the beach. A fair measure of light rum once in a while is a nice variation on this drink.
Ingredients160ml Dilmah natural Ceylon ginger tea (5 minute brew) pinch of ground nutmeg pinch of ground cayenne pepper pinch of ground cinnamon 60ml condensed milk zest of lime zest of orange dried pineapple |
MethodAdd the ground spices to a teapot and brew the tea for 5 minutes. Strain the tea. Add the condensed milk and air the chai. Spray the glass with the orange zest. Pour into an ice-filled tiki glass and garnish with lime zest and dried pineapple. |
Breakfast chai
Breakfast in a cup!
Ingredients160ml Dilmah brilliant breakfast tea (5 minute brew) 80ml full cream milk (warm) 1tsp lemon curd 1tsp orange marmalade 1tsp honey pinch of ground aniseed pinch of white pepper pinch of cinnamon |
MethodAdd the spices to a teapot and brew the tea for 5 minutes. Strain the tea. Sweeten the tea with the curd, the marmalade and the honey. Add the milk and air the chai. Pour into a teacup. |
