What distinguishes Black Sense Chai from other Chai?
We cook our spices following Ayurvedic tradition to produce a unique brew, which we boil down with a natural preservative that has been tried and tested for thousands of years – whole cane sugar. Our Chai is not only based on the high quality and taste standards of our founder, but also on her passion for Ayurveda.
What is the right way to prepare a Black Sense Chai?
At home, we recommend heating the milk in a small saucepan, but do not let it boil, a temperature of around 70°C is sufficient. Use the (hand) whisk of your choice to make the milk a little creamier. Now pour 10-20 ml of Chai syrup into a ceramic cup and pour over the creamy, hot milk. If you preheat the cup with hot water beforehand, your Chai will stay hot longer.
Can you enjoy Black Sense Chai with any “milk”?
Absolutely! All types of plant milk are suitable, as well as good cow’s milk. We would always prefer organic milk, then you know that the animal has been treated well and this milk certainly tastes better.
Why is there no black tea in your Chai – isn’t there supposed to be?
Black tea… the right brewing time and method is a science in itself. But one thing can be said outright: You don’t need black tea in your Chai. But if you feel like it, why not make yourself a light black tea and add it to your Chai.
Can you drink Chai Latte with Black Sense Chai Syrup during pregnancy?
Due to the labor promoting properties of our Ayurvedic Masala, you should leave it at 1-2 cups. In India and in naturopathy, cinnamon is still used today to induce labor naturally.