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

Arthur: balanced and authentic chai.

This is the perfect cellar to impress the gallery! Classic and balanced, the liquor is red in the image of the cinnamon that is in the foreground and adorns its taste with a delicately sweet tip. Medium bodied and all in fragrances, prepare it nature or according to the traditional method with milk and sugar. A trip to the heart of India, surely! 

Ingredients: black tea*, ginger*, cinnamon*, nutmeg*, cardamom*.

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).