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Bold Chai Blend, 75g

Bold Chai Blend, 75g

Our Bold Chai Blend is luxurious, full-bodied and spicy.  We use 100% spices in this blend, and our personal preference it to brew it with milk and a little sugar to make a deliciously aromatic, caffeine-free drink - we love a cup at bedtime!  But if you prefer, use in combination with black tea for that traditional masala chai taste. 


We were on a mission to create the perfect bold flavour combination, and hit the sweet spot by using a combination of whole, crushed and ground spices in our recipe.  We've combined crushed cinnamon quills, bruised cardamom pods, small pieces of dried ginger, semi-crushed black peppercorns with whole cloves, fennel and fenugreek seeds, along with ground ginger and cardamom.


We recommend using our Bold Chai Blend as a loose infusion to unlock the wonderfully fragrant flavours of the spices. Use 8g per serving for a richly flavoured, boldly warming drink. See recipe below for making this blend with all milk. Alternatively, you can infuse the spices in hot water, in which case we recommend using less:  use 4 - 5g of the blend and pour over 250ml freshly boiled water, steep for 3 minutes, then strain out the spices through a sieve, add a splash of milk and if liked, sugar to taste.  Each tin contains 75g.


Recipe (makes one mug)


8g Bold Chai Blend

280ml milk

Sugar (or another sweetener of your choice) to taste - we like one teaspoon of brown sugar


Measure out the blend and add to a small saucepan along with 280ml milk. Stir the Bold Chai Blend into the milk, then heat over a medium high heat and bring to just under a boil. As soon as it reaches this point, stir and immediately change lower the heat (if you have an electric cooker, you may want to move it to a different hob so you can regulate the temperature right away) - simmer gently for three minutes, then strain out the spices before pouring into a mug and sweetening to taste. This recipe allows for slight evaporation, but do take care not to boil, as this will cause the milk to evaporate quickly.



    The spices we skilfully combine give such a flavour boost on their own, so we don't add salt or sugar to our blends. Some spices have an inherent sweetness - combining these makes delicious, sweet-tasting blends. The one exception to our rule on sugar is our Sugar Spice finishing blend, in which we use small pieces of crystallised ginger for its delicious chewy texture and spicy-sweet flavour. Other spices we utilise for their deeply savoury qualities. Salt is sometimes used whilst processing sumac berries and in curing chillies such as Urfa and Aleppo, and as such, may be present in small quantities in some of our blends. We use red miso powder, which is made with salt, as an ingredient in our Savoury and Rich spice blend.

    You may like to add a sprinkle of salt to your food in combination with our finishing blends - we leave the choice up to you!


    Spices are best stored in airtight packaging, away from sunlight and heat. To keep our finishing blends as fresh as possible, we pack them into screw-lid tins. Replace the lids after each use, and store away from sunny windowsills and sources of heat, such stovetops. If you forget to replace the lid, the finishing blend may begin to lose aroma. Please note that even if you keep our finishing blends sealed securely, you may notice some clumping - this is because we do not use anti-caking additives. Don't worry if this happens - simply give the blend a stir or use your fingertips to break down any small clumps.


    Sri Lankan cinnamon, green cardamom, ginger, black pepper, clove, fennel, fenugreek


    For allergens, see items listed in bold in ingredients list.


    At spicy chameleon, we believe spices should be celebrated. Our versatile spice blends will bring creativity to your kitchen – use them alone or try in combination with our finishing blends to introduce even more layers of flavour to your cooking!


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