Bengal Chai


Hold on to your taste buds, this one really packs a punch.   Many teas sold in NZ as 'chai latte' are mild, milky and sweet, with a predominance of cinnamon.  Bengal Chai couldn't be more different.  The Tea Lady discovered this recipe on the streets of Bengal and perfected the recipe in her own kitchen.  Made to be brewed as a proper chai, that is, boiled with milk and water. It's all about the thermogenic (heating) spices of ginger, cardamom and black pepper.  Not only will you be warmed from the inside, this tea is particularly good as a digestive aid.  Note there are no flavourings used in this tea, just tea and the best quality spices.

Each pack comes with recipe card inside 

Strong flavours


Black tea, ginger, cardamom, black pepper

To make: 

1 heaped tsp Bengal Chai, ½ cup milk,  ½ cup water, 1-2 tsps sweetener ie: sugar or honey.
Multiply quantities depending on how many cups you wish to make.
Bring to boil all ingredients except milk, simmer 2 minutes, add milk and simmer further 2 minutes.
Strain and serve, or store for re-heating at later date.

One retail pouch will make: 

100 gram pouch makes around 35 cups of tea