For me, a shot of coffee into a splash of Hakanoa Spicy Chai then filled with steamed or hot milk creates the most perfect "Dirty Chai" you could make in NZ.
And if you are into spicy long blacks, then a shot of Spicy Chai in the cup, fill with hot water, then extract a double shot of coffee into the cup. So delicious!
As Hakanoa says ...
The original Chai Masala – or Spiced Tea – comes from India, where spices are simmered for hours in milk before tea and sugar are added and the sweet rich mixture is served in tiny cups.
Hakanoa Chai Syrups are fresh spice and black tea concentrates designed to be mixed with hot textured velvety milk to make a Chai Latte. They work beautifully with plant-based milks or dairy milks. They can also be diluted with hot water to make a Chai Tea.
Hakanoa SPICY CHAI is the result of a collaboration between Rebekah and Helen Ollivier, the barista who runs her Aotea Coffee Stand every Saturday at the Britomart Market and Parnell Farmers Market. Helen vetted 9 recipes before she and Rebekah were satisfied with the results.
The blend of fresh spices, organic black tea and a modest amount of organic raw sugar is based on a traditional Rajasthani recipe that Rebekah learned as a teenager.
Fresh root ginger, ground-to-order cinnamon quills, green cardamom pods, black peppercorns and cloves are simmered and steeped for hours before being carefully filtered. We keep fine sediment from the whole spices in our syrups, as it carries so much flavour, but sieve coarse fibres out. We add organic black tea and just enough sweetness using organic fair-trade cane sugar to amplify the array of flavours.