How to make a Rooibos Chai

This Rooibos Chai offers classic Chai warmth with cinnamon, clove and gentle sweetness, balanced by the naturally honeyed, rounded character of Rooibos. Full-flavoured and warming, with a softly spiced finish.

Start by preparing your Chai Concentrate using the instructions below (or, for foodservice partners, simply use our bag-in-box Chai Concentrate), then move on to the construction of your final drink.

Chai Concentrate 

What you need (for approx 10 drinks)

• 1ltr water
• Approx 50 cardamom pods (5g)
• Approx 30 black peppercorns
• 18g cinnamon sticks
• 6g whole clove
• 3 star anise
• 6g nutmeg (roughly 2 whole, broken)
• 50g fresh ginger, unpeeled and sliced
• 6g fennel seeds (2 tsp)
• 1 vanilla pod, halved and seeds removed
• 150g dark soft brown sugar
• 18g (approx 7 tsp) English Breakfast tea (or another robust black tea) 
  

Method

1. Add your sugar and spices to a pan with the water and bring to the boil with a lid on
2. Simmer gently for 10 minutes
3. Add the tea leaves & simmer for a further 5 minutes
4. Set aside for at least 30 minutes
5. Use a fine strainer or muslin to strain into a clean, lidded bottle or jar and allow to cool fully
6. Keep in the fridge for up to 2 weeks

Rooibos Chai

What you need (per drink) 

• 40ml Chai Concentrate (see above)
• 8g Rooibos tea 
• 200ml 90°C water

Method

• Add the Rooibos to a teapot and pour over the hot water.
• Infuse for 8 minutes.
• Add the Chai Concentrate to a cup.
• Strain over the brewed rooibos and stir to combine.