Ingredients
Brewed tea and spice, listed plainly.
- Brewed black tea
- Cane sugar
- Cardamom
- Ginger
- Cinnamon
- Cloves
- Black pepper
Original family recipe
The cup Anna makes when people arrive at her Calgary kitchen: black tea brewed with cardamom, ginger, cloves, cinnamon, and a quiet amount of sweetness. We brew it first, strain it clean, then freeze-dry the liquid into aromatic crystals that dissolve into dairy or plant milk.
Brewed tea and spice, listed plainly.
Stir 1 to 2 teaspoons into 8 oz hot milk.
Use half hot water and half hot milk for a lighter cup.
For iced chai, dissolve in a splash of hot water first, then shake with cold milk and ice.
It starts as brewed masala chai, not a spray-dried tea base or a raw ground spice blend. The leaves and whole spices are strained out before drying, so the cup stays smooth.
Milk is personal. Keeping the concentrate dairy-free lets you use whole milk, lactose-free milk, oat, almond, soy, coconut, or whatever belongs in your morning.
Because milk carries habit, diet, and preference. Most chai latte mixes lock the cup into one dairy powder and sweetness level. Anna's Chai stays as a dairy-free concentrate so more people can finish it their way.