Masala Chai
Mocha Chai
INGREDIENTS
-
10 tsp. TEALEAVES Masala Black Tea Chai or TEALEAVES Herbal Spiced Chai
-
4 oz. Whole Milk (Or Half-and-Half for Extra Decadence)
-
4 oz. Chai Liquor
-
Garnish Cinnamon Stick
- Garnish Whole Star Anise
-
Garnish Chocolate Syrup
-
Garnish Dark Chocolate Shavings
- Garnish Brown Sugar
STEPS
-
Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
-
Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.
-
Decant chai liquor and store in the fridge.
-
Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.
-
Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.
-
Add a drizzle of quality chocolate syrup and garnish with chocolate shavings (preferably dark or bittersweet chocolate)
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Float a whole star anise and chocolate shavings on the foam.
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Add a cinnamon stick and serve with brown rock sugar.
Indian Chaippuccino
INGREDIENTS
-
10 tsp. TEALEAVES Masala Black Tea Chai or TEALEAVES Herbal Spiced Chai
-
4 oz. Whole Milk (Or Half-and-Half for Extra Decadence)
-
4 oz. Chai Liquor
-
Garnish Brown Sugar
-
Garnish Cinnamon Stick
-
Garnish Whole Star Anise
STEPS
-
Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
-
Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.
-
Decant chai liquor and store in the fridge.
-
Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.
-
Steam the milk and tea until frothy using an espresso steam wand.
-
Serve in a cappuccino cup and float a whole star anise on the foam.
-
Add a cinnamon stick and serve with brown rock sugar.
Festive Eggnog Chai
INGREDIENTS
-
10 tsp. TEALEAVES Masala Black Tea Chai or TEALEAVES Herbal Spiced Chai
-
4 oz. Eggnog
-
4 oz. Chai Liquor
-
Garnish Brown Sugar
-
Garnish Cinnamon Stick
-
Garnish Whole Star Anise
STEPS
-
Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
-
Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.
-
Decant chai liquor and store in the fridge.
-
Add 4 oz of chai liquor and 4 oz of eggnog in a stainless steel vessel.
-
Steam the eggnog and tea until frothy using an espresso steam wand.
-
Serve in a cappuccino cup and float a whole star anise on the foam.
-
Add a cinnamon stick and serve with brown rock sugar.
Decadent Chai
INGREDIENTS
-
10 tsp. TEALEAVES Masala Black Tea Chai or TEALEAVES Herbal Spiced Chai
-
4 oz. Whole Milk (Or Half-and-Half for Extra Decadence)
-
4 oz. Chai Liquor
-
Garnish Brown Sugar
-
Garnish Cinnamon Stick
-
Garnish Whole Star Anise
- Garnish Whipped Cream
STEPS
-
Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
-
Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.
-
Decant chai liquor and store in the fridge.
-
Add 4 oz of chai liquor and 4 oz of half-and-half in a stainless steel vessel.
-
Steam the half-and-half and tea until frothy using an espresso steam wand.
-
Garnish with whipped cream, star anise and cinnamon stick.
Naughty Chai
INGREDIENTS
-
10 tsp. TEALEAVES Masala Black Tea Chai or TEALEAVES Herbal Spiced Chai
-
4 oz. Whole Milk (Or Half-and-Half for Extra Decadence)
-
4 oz. Chai Liquor
- Shot of Rum
-
Garnish Brown Sugar
-
Garnish Cinnamon Stick
-
Garnish Whole Star Anise
STEPS
-
Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
-
Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.
-
Decant chai liquor and store in the fridge.
-
Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.
-
Steam the milk and tea until frothy using an espresso steam wand.
-
Add a generous shot of rum.
-
Sweeten with brown sugar.
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Garnish with a cinnamon stick and float a whole star anise on top.