We let our lovely customers suggest which chai blend they’d like to see next and this was the winner!
 
We took our best-selling Melbourne Chai and added subtly sweet rice malt syrup. We then sprinkled deliciously floral lavender flowers and decadent vanilla paste with real vanilla seeds.
 
The result? A silky, creamy aromatic chai perfect for sipping on a winter’s day.
 
Please note: This is the vegan version of our original Lavender Kisses Chai because we swapped out honey for rice malt syrup.
 
Ingredients:
Puerh tea, rice malt syrup, cinnamon, cardamom, lemon verbena, ginger, black peppercorn, lavender, vanilla paste (all organic)
 
Health benefits:
Cinnamon: Known as a digestive aid, anti-microbial, anti-inflammatory, warming and grounding, antiviral and anti-fungal. Cinnamon is an effective herb for strengthening and harmonising the flow of circulation. Used in Ayurvedic medicine for tooth ache, muscle tension, colds and flus, and is also considered to strengthen the heart, warm the kidneys and promote healthy digestion. A universal medicine that adds flavour, sweetness, aroma and warmth to food.
 
Cardamom pods: They are used for both culinary and therapeutic purposes. They're native to southern India and have been used for thousands of years to assist digestion. Benefits include; appetizer, carminative, stimulant, stomachic.
 
Lavender: Aside from being incredibly beautiful and fragrant, lavender has many valuable health benefits. The purple flower is antiseptic, antispasmodic and antibacterial. It is also a relaxant and nerve tonic. This well known and easily identifiable herb is native to the western Mediterranean. Common medicinal uses include: remedy for tension headaches, calming, to treat insomnia, relieve stress, anxiety and depression.
 
How to infuse: For one mug of tea, place two heaped teaspoons of leaves in a small pan on the stove.
Add 2/3 cup of water and 1 cup of your favourite milk (we recommend soy milk).
Simmer for 5-10 minutes. Strain chai into mug.
Top with powdered cinnamon and enjoy!
 
Alternatively, for a weaker chai, boil water to 100 degrees in a kettle.
Put two heaped teaspoons of leaves into a small tea pot.
Pour water over and wait for 5 minutes. Strain into mug.
Add milk of your choice.
Enjoy!
 
How to store:
Store in a cool, dark place in an airtight container, away from outside aromas
 
Packaging options:
Plastic jar with cork lid OR
250g pouch