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 is achieved once the water has boiled down.
~ 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 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 is achieved once the water has boiled down.
~ 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!

Oatly Barista Edition

I already knew that oat milk worked really well with chai, so this was an absolute delight. Hands down my favourite pairing with Deepka Chai! Oatly makes a rich and creamy milk, and it’s soy, nut and sugar free and completely delicious! The texture perfectly balances the tea and spices, and even adds an extra layer of delicious mouth feel. Non-dairy drinkers will love this one!

• 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 Oatly Barista Edition, and gently bring to the boil.
• 4. Strain, sweeten if desired, and serve.

Website: oatly.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 using 3/4 of a cup of milk per serve.
~ 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

This was a complete surprise – as I was experimenting, I wasn’t sure that oat milk would work well with Deepka Chai, but it has now become the favourite of many! It’s soy, nut, and sugar free with a delicious but mild oat-y flavour. The creamy texture and flavour effortlessly blends with the body and spice of Deepka Chai, giving you a delicious 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 using 3/4 of a cup of milk per serve.
~ 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

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 using 3/4 of a cup of milk per serve.
~ 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

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 using 3/4 of a cup of milk per serve.
~ 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)

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 flavour of this tea will be quite strong without the milk to soak up the spices – feel free to adjust to taste!
~ 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!

Deepka Chai Nutrition Facts + Info

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.

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

*100% Organic and fair trade black tea

Store in a cool, dry place. Blended and Packed in Australia with imported ingredients from India, Guatemala, Indonesia, Syria and China by Deepka, PO Box 461, Ashfield NSW 1800, Australia.