How to make chai at home in Australia

The Art of Chai

There is an incredibly beautiful and gentle art to making chai. I've created this page to give you some tips on how to make chai at home. Deepka Chai is easily adaptable as you can pick your milk, sweetener and strength. I've added methods and tips for my favourite alternative milk suggestions, and you can also find a nutrition panel for this magical blend.

Milk Types and Tips

  • Dairy milk

    Dairy milk

    Dairy milk is the most common milk used in¬†masala chai. It’s the original milk that Indians use to brew their chai; the proteins of the milk coat the spices to give a sweet and creamy finish.

    Method:

    • 1. Heat 1 cup of water in a pot.
    • 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Pour in 1/2 cup of milk and bring to the boil.
    • 4. Strain, sweeten if desired, and serve.

    Tips:

    ~ Use a measuring spoon.
    ~ For a stronger chai, add more powder or boil for longer.
    ~ For a weaker chai, use less powder or add more milk.
    ~ Spicy chai traditionally has a water to milk ratio of 1:1 – this will be achieved once the water has boiled down. Feel free to add less/more milk depending on your taste.
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

  • Bonsoy

    Bonsoy

    Bonsoy is a brand that easily rates as the best soy option for Deepka Chai. The soy beans are organic, the texture is creamy, and the flavour is subtle and refined. Delicious! It pairs incredibly well with the warmth of the spices.

    • 1. Heat 1 cup of water in a pot.
    • 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Pour in 1/2 cup of Bonsoy¬†and bring to the boil.
    • 4. Strain, sweeten if desired, and serve.

    Website: bonsoy.com

    Tips:

    ~ Use a measuring spoon.
    ~ For a stronger chai, add more powder or boil for longer.
    ~ For a weaker chai, use less powder or add more milk.
    ~ Spicy chai traditionally has a water to milk ratio of 1:1 – this will be achieved once the water has boiled down. Feel free to add less/more milk depending on your taste.
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

  • Vitasoy Oat Milk

    Vitasoy Oat Milk

    This was a complete surprise – I wasn’t sure that Oat Milk would work well with Deepka Chai, but it’s now my favourite milk alternative! It’s soy free, nut free, sugar free and completely delicious. The creamy texture and balances flavour adds to the body of Deepka Chai, giving you the perfect, dairy free experience!

    • 1. Heat 3/4 cup of water in a pot.
    • 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Pour in 3/4 cup of Vitasoy Oat Milk, and gently bring to the boil.
    • 4. Strain, sweeten if desired, and serve.

    Website: soy.com.au

    Tips:

    ~ Use a measuring spoon.
    ~ For a stronger chai, add more powder or boil the water + chai for longer.
    ~ For a weaker chai, use less powder or add more milk.
    ~ Due to the thinner consistency of this milk, I recommend you use 3/4 of a cup as suggested in the recipe. Feel free to play around with it and adjust to your taste!
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

  • Pure Harvest Coco Quench

    Pure Harvest Coco Quench

    If dairy or soy aren’t an option for you, I’ve got another one lined up! This organic, creamy coconut blend is a magical match for Deepka Chai. The combination of the coconut and brown rice gives it a richness in flavour without overpowering the chai. It also gives the chai a gorgeous silky sheen!

    • 1. Heat 3/4 cup of water in a pot.
    • 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Pour in 3/4 cup of Pure Harvest Coco Quench after shaking well, and gently bring to the boil.
    • 4. Strain, sweeten if desired, and serve.

    Website: pureharvest.com.au

    Tips:

    ~ Use a measuring spoon.
    ~ Shaking the milk well before use allows for the blend to be creamy and consistent, creating the perfect texture for Deepka Chai.
    ~ For a stronger chai, add more powder or boil the water + chai for longer.
    ~ For a weaker chai, use less powder or add more milk.
    ~ Due to the thinner consistency of this milk, I recommend you use 3/4 of a cup as suggested in the recipe. Feel free to play around with it and adjust to your taste!
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

  • Nutty Bruce Almond and Coconut

    Nutty Bruce Almond and Coconut

    Here’s another dairy and soy free option! Nutty Bruce balances almond and coconut to make an amazing blend that sings in harmony with Deepka Chai. Their product is completely organic, creamy, gently sweetened and subtly flavoured. If you’re a fan of combination milks, this is the one for you!

    • 1. Heat 3/4 cup of water in a pot.
    • 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Pour in 3/4 cup of Nutty Bruce Almond and Coconut Milk, and gently bring to the boil.
    • 4. Strain, sweeten if desired, and serve.

    Website: drinkbruce.com

    Tips:

    ~ Use a measuring spoon.
    ~ For a stronger chai, add more powder or boil the water + chai for longer.
    ~ For a weaker chai, use less powder or add more milk.
    ~ Due to the thinner consistency of this milk, I recommend you use 3/4 of a cup as suggested in the recipe. Feel free to play around with it and adjust to your taste!
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

  • Kahwah (No Milk)

    Kahwah (No Milk)

    Chai without milk in India is called Kahwah. It is often had strong, and with a touch of lemon to compliment the flavour of the tea. For those of you who like your chai without milk, try this method.

    Method:

    • 1. Heat 1.5 cups of water in a pot.
    • 2. Place 1-2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
    • 3. Squeeze in some lemon or lime if you wish.
    • 4. Strain, sweeten if desired, and serve.

    Tips:

    ~ The flavours of the tea will be quite strong without the milk to soak up the spices – experiment with how much chai works for you.
    ~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. I suggest sugar for Kahwah – it enhances the clean flavours of this tea. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!

Nutrition Facts

  • Deepka Chai Nutrition Facts

    Deepka Chai Nutrition Facts

    Deepka Chai is blended with the most beautiful quality ingredients. Not only does it taste magical, but it also brings along with it the health benefits of gorgeous, aromatic spices.

    Indredients: Black Tea*, Cardamom, Ginger, Cinnamon, Aniseed, Cloves.

    *100% Organic and fair trade black tea

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