Indian chai is typically made using a rich black tea, usually an Assam, and brewing it in heavy milk with cardamom, cinnamon, ginger, cloves, and pepper. The drink produces a warm soothing effect and engenders a wonderfully calming effect on the body. Our Best Exotic Vanilla Chai has an added dash of vanilla. You will delight in a hint of creaminess to this tea – a fantastic addition. Brew this tea hot and add some sugar to help open up the exotic flavor of the spicy blend that makes up this tea. Sit by the fire and experience creamy Madagascar vanilla notes dancing in your cup with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom.
Country of Origin: India, Sri Lanka
Region: Travencore, Nuwara Eliya
Grade OP (Orange Pekoe)
Altitude: 4800 – 7600 feet above sea level
Manufacture Type: Orthodox
Luxury Ingredients: Black tea, Ginger, Cardamom, Coriander, Cinnamon, Cloves, Black pepper, Calendula + Sunflower petals, Natural flavors.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘Chai’ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.
A Cool Alternative: Make Vanilla Chai Ice Cream.
Ingredients: 2 Cups 35% Cream, 1 Cup 2% milk, 4 ½ tsp Vanilla Chai Tea, 5 Egg Yolks, ½ cup sugar.
Heat cream & milk over medium heat. Remove just before it boils. Stir in tea and set aside for 1 hr. Return cream to heat for 2 minutes. Strain tea from mixture. Mix egg yolk and sugar. Gradually add the cream mixture to the egg yolks. Once thoroughly combined return to heat stirring constantly until thick enough to coat back of spoon. Remove from heat and cool to room temperature. Chill overnight. Place chilled custard into Ice-cream maker and follow manufacturer’s instructions.