Sticky Vegan Blend

DISCLAIMER: This is not your “traditional” Masala Chai. We’re called The Chai Villain for a reason. This is a flavour explosion. 

Fully Plant-Based, our Sticky Vegan Blend delivers the same robust flavour of our Original Sticky Chai Blend, but perfectly sweetened with Organic Coconut Flower Nectar instead of honey.

Containing 25% less sweetness than our Original Sticky Chai Blend, it delivers a velvety balance and complexity that you just don't get with other plant-based sweeteners. It’s handmade in small batches in Melbourne, Australia, from the finest organic, ethically-sourced local and imported ingredients. Nothing but spice, tea, and coconut flower nectar in a fully-recyclable bag.

Choose from our 250g or 1kg bags in the drop-down menu above.

Ingredients.

Organic Black Ceylon Tea, Organic Coconut Flower Nectar, Organic Ceylon Cinnamon, Organic Black Peppercorn, Fennel Seed, Star Anise, Green Cardamom, Organic Clove, Bay Leaf, Red Chilli, Australian Pink Salt. That's it. 

$1 from every bag of The Chai Villain’s Sticky Chai Blend sold on this site is donated to The Wilderness Society for their important work protecting the environment.

Instructions.

Add 1 tbsp of 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. Read and watch our scientifically-backed method here.
 
For icy cold chai, do exactly as above and then chill. Try our Cold Brew method for a deliciously refreshing drink, or make Chai-Infused Vodka. Have it neat or in one of our cocktails.
 
Baristas...hi. Add 1 tbsp of Chai Blend to 300ml of cold milk/mylk and steam. In-house: Leave Chai Blend to steep, and serve with strainer on the side. Takeaway: Strain Chai Blend as you pour into cup.
 
Store in a cool, dry place.

100% recyclable.

Real Villains go against the grain. Remove all stickers and put them in your home recycling/compost bin. Take the empty bag to the REDcycle collection point at your local Coles or Woolworths for recycling.