Whether it be the Ghats of Varanasi or the bustling streets of Mumbai, all around the Asian continent of India you will come across the sweet scent and call of the ‘Chai Walla’ or seller. Every Chai Walla brews his/her Chai differently, some add fresh ginger, others no spices, but simply black tea, milk and sugar. There is not one hard a set way of making chai. With the Chai movement, which is bringing the Chai culture back to Western shores, there are a thousand and one methods of brewing and mixes to inspire. We here at Premsoul are dedicated to innovation, without forgetting the roots. To bring you the newest and most creative ideas surrounding the world of Chai With that said I would like to introduce you the Cold Brew Chai. Many have heard of Cold Brew Coffee, and this idea is based on the same principle of very long steep time in cold liquid This will extract the fine tastes of the spices and tea, without damaging their volatile oils and therefore delicate flavors. Another advantage of the cold brew method is that is much lower in acidity and therefore smoother and less bitter. This also means that it does less damage to your gut and teeth. It does require a longer brewing time, but it is 90% passive work, making the setup time less than 5 mins. So, lets get brewing!
Time: 5 minutes Prep +- 10 hours brew Makes: 300ml (simply multiply recipe for more portions)
1. Add Ingredients
Place the lid on the mixture and put it in the fridge. It should stay in there for a minimum of 10 hours. You can adjust the time based on your taste.
3. Strain & Serve
Strain out the mix directly into your serving cup!
The Premsoul story started in India at the train station in Mumbai where Brendon (Australia) and Alexandra (Switzerland) first met. They wanted to bring the art of chai making to Switzerland where in 2010, a good chai was almost nowhere to be found. If you have found this post to be at all useful or entertaining then please hit the share button and don’t forget to join our newsletter – Link below 👇