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Chai Walla Classic Masala Sticky Chai
Nathan and Livia, a young couple from Zurich, are behind Chai Walla. They learnt about the sticky chai variant in Australia and brought it to Switzerland in 2017. Since then, you can find their chai in over 25 cafés.
With sticky chai, the agave is already cooked into the chai spice blend, which means the flavours of the spices are retained for longer. Unlike the often used chai powder, which we do not recommend, no extra flavourings are added here.
Recipe for one cup 2.5 dl:
1) Add 1 heaped tbsp chai, 0.8dl water, 1.6dl milk to a saucepan.
2) Heat over a medium heat to just below boiling point.
3) Pour through a sieve into a cup and enjoy. Sweeten to taste.
Alternatively, the milk can be frothed and the chai served as a chai latte.
1 year
Herbal tea
Chai Walla
Aroma proof bag
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