Chai Spice Dust

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9 Spice Honey Fresh Chai

$2.00

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Matcha Green Tea Latte

$4.00

Chamellia

Alternative Latte

Caffeine Level: Medium

Matcha Green Tea Latte

$4.00

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Original Drinking Chocolate 33%

$2.00

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Original Drinking Chocolate 33%

$2.00

Kali

Chocolate

Original Drinking Chocolate 33%

$2.00

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Fresh Chai

$2.00

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.

Panela Sugar, Spices

Gluten Free, Dairy Free, Vegan

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Ingredients

All spice

Made from premium berries of the tropical Pimenta dioica tree in South America, this seasoning is freshly harvested and ground, ensuring richer flavour and potency of anti-inflammatory properties. A versatile staple, it offers vibrant woody and clove-like characters.

Panela

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

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 Steps

Step 1: Weigh & Prepare

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

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.