Hayden Youlley Paper Series Cup

Firstly, shake the bottle. It blends the sediment that have settled at the bottom and releases delicious chai aromas. Measure out 30ml of chai to 220ml of hot or iced milk then sweeten it to taste.

We recommend sweetening it with at least a teaspoon of honey or something similar to accentuate the flavour of the chai. We also like using soy milk for its creaminess – Happy Happy Soy Boy is a great one to use – but it works well with other milks.

For iced chai, use a runny liquid sweetener such as honey, maple syrup or agave to easily mix in to the chai and milk.

Here’s our recipe to make the most Addictive Chai Latte or if you’re more visually inclined, check this out.

We recommend measuring out the ingredients exactly to avoid diluting the flavour – i.e 30ml of chai concentrate to 220ml of milk to make a cup.

If you’re moving from a syrup or powdered type chai which contains about 3-4 teaspoons of sugar, you’ll need to add about the same amount of sugar to get the same flavour. As you get familiar with Chai Addict, reduce the sugar content a teaspoon at a time. Eventually, you can have the chai without any sugar at all, if that is your goal.

If you’d like to emulate the flavour of iced chai we make at the markets, make sure to use Happy Happy Soy Boy and sweeten with coconut sugar. We make our coconut sugar to a syrup first so it blends easily for iced chai.