“The next stop on my National Chai Day adventure was Bristol Chai, a Chai Bar in downtown Montreal – seems like a perfect pit stop, no!? I managed to get there about fifteen minutes before close so...” Read full tasting note
On almost every street corner in India you will find somebody selling hot spicy tea, they are locally known as chai wallahs . For many Indians stopping for a chai is an important part of their daily routine. In each of these kiosks, the chai wallah will create an atmosphere conducive for discussion, sharing and tasting.
Inspired by such unforgettable moments enjoyed while being in India, we have developed our own original range of recipes to honour this culture: five spicy chais, each with a unique personality.
https://bristolchai.com
Chai Clark: chocolate and spicy chai.
A chai for the epicureans of the World and all fans of cocoa. Its gourmet liquor, pleasantly full-bodied, is enhanced by a deep, persistent spicy kick. The aromatic profile reflects the balance of the spice and tea composition.
Ingredients: Black tea, cocoa, cardamom, cinnamon, coriander, black pepper, ginger.
Classic preparation:
- Heat up 500 ml of water in a pot and add 10 g. of chai (4 tsp).
- Cover and simmer 5 – 10 minutes on medium heat.
-Add 5 – 10 g of sugar (2 – 4 tsp) and 500 ml of milk. Heat up and simmer 5 – 10 minutes. Filter and serve.
Quick preparation:
- Put a filter in a cup and add 1 teaspoon of chai.
- Pour 250 ml of hot water into the cup.
- Infuse 3 – 5 minutes and add a touch of sugar and milk (heat up the milk for better results).
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