Chai
The best chai we ever tasted was in the Indian desert 20 years ago. Our camel driver packed all the ingredients on a camel’s back, and would cook chai every morning fresh in a saucepan over an open fire. It really was a magical way to start the day. Ever since we’ve been searching for a chai that comes close to that experience. Our standard chai blend is a nod to that simple, fresh taste we experienced all those years ago, combining the warmth of pepper, calming effects of ginger, warm sweet notes of cinnamon and nutmeg with fragrant cardamom and cloves (as with everything we do though, the key is sourcing fresh, high quality spices). Full of antioxidant, anti-inflammatory and digestion-enhancing properties, it’s a great way to start the day or for a pick-me-up at morning or afternoon tea. Cooking chai fresh on your stovetop is easier than you think, and much more rewarding than any pre-packaged teabag. Follow the simple instructions on the pack and pretty soon you’ll have the best chai available outside of India!
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Recipes
Chai
Makes approx 3 small cups/one large cup of chai.
½ cup milk (not skim)
½ cup water
1 to 2 t sugar or your favourite sweetener
1 t loose leaf black tea
1/8 to 1/4 t The Spice Republic Chai Blend
Put all ingredients into a saucepan. Allow to heat until small bubbles appear in milk. Stir chai, scraping the bottom to avoid scalding the milk. When it boils, turn off heat & stir. Bring to boil again, turn off heat & stir. Allow to steep for a few minutes. Strain into a cup & enjoy.
Chai Spiced Apple Tea Cake
130g softened butter cubed
150g caster sugar
3 large eggs
2 t maple syrup
300g self raising flour
200g sour cream
Apple topping
3 large apples cored & cut into 1 1/2cm wide wedges
130 raw sugar
1 tbs chai spice blend
Preheat fan forced oven to 160°. Grease and line a 23cm round cake tin. Beat butter & sugar until light & fluffy. Add eggs, vanilla and sour cream & gently mix. Sift together flour & salt and add to batter. Mix until incorporated & spoon batter into cake tin & set aside.
Place apple wedges in bowl & add sugar & chai spice blend. Toss to coat then spoon over cake batter. Bake for approximately 60 mins until a skewer comes out clean and the top is crisp, firm and golden brown.Remove from oven & set aside for 20 mins before removing from tin.Serve warm. Enjoy!!