Ayurvedic Chai Latte without compromise
Put 20 ml of syrup in a cup
If you like it a little less intense - start with 10 ml of syrup.
Warm up and froth the milk
You can use cow's milk, or an alternative of your choice.
Pour over the milk and simply enjoy
The syrup will dissolve completely and you don't need a spoon to stir it.
Good reasons
Organic & Vegan
handmade
Ayurvedic masala
Ayurvedic masala
Cinammon
Cinnamon is considered a warming spice in Ayurveda that can stimulate the digestive fire (Agni) and cleanse the body of toxins. In our masala, cinnamon is the base. We use cassia - and it is absolutely harmless. We get our cinnamon from small farmers in Indonesia.
Ginger
Popular not only as a fresh root, we use dried ginger from Sri Lanka. Our long-term goal is to obtain ginger from Europe, where we are currently still working on gentle drying, which is done in the "usual" countries by the extremely low-CO2 sun itself.
cardamom
Our capsules are green and crispy. In our masala, the cardamom is allowed to develop fully in the cauldron. Not everyone's cup of tea, which is why a particularly balanced and well-rounded mixture was the be-all and end-all for us.
cloves
Cloves are the dried flower buds, we let them bloom again in the cauldron. The essential oils, such as eugenol, give cloves their characteristic flavour and health benefits. In traditional medicine, cloves are used as an antiseptic.
Chili
Yes - correctly. We don't take pepper... Why? Pepper has the property of leaving a somewhat bitter aftertaste. You can't say the same about chili. Chili just pops sexy hot on the tongue. Our masala is balanced and spicy and has only a slight spiciness in the finish.
