9 Spice Agave Fresh Chai

$42.50

Binding freshly-ground spices, Ceylon black tea, agave & mature ginger, this vegan blend streams rich notes through its seasonings. Cared & crafted in Melbourne, this balanced infusion will invoke bright aromatics.

Aromatic, Spicy, Balanced

Honey, Black Tea, Mature Ginger, Spices

Gluten Free, Dairy Free

Size

Quantity

$50.00 Away from free shipping

Free standard shipping

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.

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.

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.

Watch Steps

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

Step 1: Weigh & Prepare

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Watch Video

Infusion Guide with Notes

notes and tips

- 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.