Roasted Dandelion Chai
Roasted Dandelion Root & Roasted Chicory.
Ingredients: Roasted Dandelion Root, Roaster chicory, Ginger, Cinnamon, Cloves, Cardamom, All Spice
This blend is a fantastic coffee substitute, but in my opinion is far more activating and greater tasting than coffee, once you try this blend you won't go back.
Served best as a Chai latte (see on the listing for advice on how to serve Chai)
1 Heaped Teaspoon per Cup/Mug place the loose leaves into an infuser or teapot & steep for 3-5 minutes the longer you steep the stronger it will be.
Cherri’s choice for Steep time 2-3 minutes for a perfect chai tea, my personal preference is without Milk. For a gorgeous Milk option follow the Chai latte instructions
Take a saucepan and place 500ml to 1 litre (500ml for 2 & 1 litre for 4)of preferred milk into the pan, place on a very low heat and slightly warm the milk, add 2 heaped table spoons for loose leaf in the warming milk & allow to simmer for 10-15 minutes on a low heat.
You may want to add 250ml of filtered water to the mix if you don’t like it as milky, by adding water it will thin the mixture out slightly. Personally I would say leave it thick and creamy.
Once ready Strain and service
Milk options: Almond, Skim, Oat, Rice, Soy and full cream.
For more on how to brew the perfect chai, check out the tips page……