Free Shipping for orders over $50, or Flat Rate of $9 for anything less. Due to the political situation in Sri Lanka, many of our producers are unable to get their delicious spices out of the country. As a result, our supply is strictly limited. What you see for sale on our website is all that's available for now. We hope to have a more positive update at the end of this year.

How to make a Chai Latte with The Chai Villain

Making a Chai Latte is easy with The Chai Villain's Sticky Chai Blend. All you will need is a small saucepan, a tablespoon, a strainer, a bag of Chai, a cup of milk/mylk and a bit of patience - 4 minutes' worth to be exact.

This is not a "traditional" method by any means - traditional methods usually call for boiling the tea and spices in water first. We generally don't really like that, and there is a scientific reason why. Most aromatic compounds found in spices are not readily water-soluble. They need something like fat, oil or alcohol to properly infuse. As a result, you won't get the full gamut of flavour when you try infusing a Chai blend in water alone. Also, many traditional methods suggest boiling the Chai blend for an extended period of time. Scientifically, prolonged exposure to heat causes the flavour molecules in spices to transform. Many "top notes" get lost because heat causes many of the volatile flavour molecules to dissipate. You're essentially losing any complexity in flavour.

This is why we recommend doing a quick infusion directly in milk/mylk. Bring it to a boil, kill the heat immediately so as not to lose any of those previous volatile compounds, and let it sit to steep.

Watch the video above for a sassy version of the method. But the long and short of it is: 

Add 1 tbsp (or more, if you’re bad) of The Chai Villain's Sticky Chai Blend to 300ml of your choice of cold milk/mylk. Bring to a simmer, then kill the heat and let it sit for 4 minutes. Strain and drink. 

Easy.
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