The name Chai literally translates to "tea," derived from the Chinese word "cha." Chai has a long history of being a popular beverage. However, it was not always associated with black tea, until British colonization of India. The earliest versions of chai were entirely spice-based, with no tea at all.
It is a loose-leaf tea that is brewed in hot milk and usually sweetened with honey or sugar. While Chai lattes are frequently made with either a soluble powder or a syrup that mimics the flavor of chai. Chai latte is significantly sweeter than chai tea.
Chai tea can provide a variety of notable health benefits depending on the spices used and how it's brewed. It's often low in calories, making it a good replacement for sugary beverages like hot cocoa or apple cider. Other possible advantages include: lower blood pressure. High in antioxidants like catechins and theaflavins which fight oxidative stress and may help prevent cancer and other diseases.
2 cinnamon sticks, broken
2 tsp. black peppercorns, whole
10 garlic cloves
6 green cardamom pods, cracked
1/2 inch piece finely sliced fresh ginger
4 cup of water
6 tea bags (black or English Breakfast)
Sweetener (1/2 cup), honey, maple syrup or sugar
3 cups cold whole milk, almond milk, oat milk, or other dairy-free substitute
In a small saucepan over medium heat, toast the cinnamon, peppercorns, cloves, and cardamom for 3 to 4 minutes, shaking the pan occasionally.
Bring the water and ginger to a simmer. Cook for 5 minutes on low heat. Remove from the heat and add the tea bags or loose-leaf tea. Steep for 10 minutes, covered.
Add the sweetener while the tea is still warm and stir until combined or dissolved. Pour the tea through a strainer. Pour the tea into a pitcher or teapot using a fine-mesh strainer. Remove the spices and tea leaves. Refrigerate it for later use, or keep it warm while frothing the milk.
Froth whole milk by shaking it in a jar or whisking it vigorously over medium-high heat. To froth non-dairy milks, use an immersion blender before heating. Warm the frothed milk in a small saucepan over low heat. Fill each mug with 3/4 cup of the warm tea base. Stir in 1/2 cup warmed milk to combine. Add a heaping spoonful of milk froth on top.
If you want an iced chai latte, use a little less water when brewing the tea and then pour it over ice.
Make your own flavored simple syrup to use as a sweetener if you want a flavored chai latte, such as vanilla or cinnamon!
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
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