Sticky Cacao Chai
Handmade in Tilba | Vegan
For those of you who find it hard to choose between a cup of chai or a cup of cacao I have some great news for you. I’ve combined the two and come up with a sensational beverage. Rich cacao has been blended with maca, chai spices and pure maple syrup to create what I'm pretty sure will become a beverage on high rotation in your household.
Ingredients
Cacao, pure maple syrup, maca powder, coconut sugar, ground ginger, ground fennel, ground cardamom, ground cinnamon, ground clove, ground nutmeg, star anise.
Refrigerate after opening.
What makes Tilba Chai different to other sticky chais?
Jody uses Pure Maple Syrup instead of honey to make her Ayurvedic sticky chai.
Why we don’t use honey
According to Ayurveda, honey should never be cooked or used in hot drinks. Heating honey depletes it of beneficial nutrients and changes its chemical composition creating harmful toxins in the body.
The perfect cup of chai
Stove top for one: Place 1- 1½ tablespoons of Tilba Chai into a pot, add ½ cup water and 1 cup of your choice of milk, simmer for 5 minutes. Strain and enjoy hot or cold.
Cuppa for one: Place 1- 1½ tablespoons of Tilba Chai into a tea clamp or infuser in a mug, add 1 cup boiling water and 1/3 cup of your choice of hot milk, allow to steep for 3 minutes. Strain and enjoy hot or cold.
