Chai is a word for tea in much of the world, and "masala chai" means spiced tea. There is no single recipe, but most blends share a few core spices. Our Spiced Chai uses four.
Cinnamon
The warm, sweet spice most people recognise first. It adds comfort and rounds off the other spices. In a drink it works on the nose as much as the tongue.
Cardamom
Fragrant, slightly citrusy and a little floral. A small amount goes a long way, and it is the note that makes chai taste like chai rather than just cinnamon.
Ginger
Gentle heat, with a clean, peppery edge. It stops the blend from tasting too sweet or too soft, and is what makes a chai feel warming on a cold day.
Clove
Deep, slightly medicinal and strong. Used sparingly, it adds the dark, resinous background note. Too much overwhelms everything, which is why blends use it with a light hand.
Why muscovado?
We pair the spices with muscovado sugar rather than white. It is soft, damp and dark, with a toffee flavour that suits warm spices. It also dissolves easily in hot drinks.
What is not in it
There is no tea in the pouch, and no syrup or flavouring. If you want a chai latte, you add the tea and the milk. See how to make a chai latte at home. Every ingredient is plant based, so it is vegan, and none are among the 14 major UK allergens. It is made in a kitchen that also handles nuts, gluten, dairy and sesame.
How to use a spiced sugar
- Stir into hot milk, tea or coffee.
- Sprinkle over porridge or buttered toast.
- Swap it in for brown sugar in baking. More ideas in our autumn recipes.
A 100g pouch is £4.99 and makes around 25 drinks.
