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How to make 9 Spice Fresh Sticky ChaiUpdated 2 years ago



Equipment:

Stainless Steel Milk Jug 600ml

Coffee Machine

Spoon / Whisk

Scales

Mesh Strainer


Ingredients:

Fresh Chai

Garnish

Milk / Mylk


Measurements / Ratios:

The optimum ratio is 10 grams of fresh chai mix per 100 ml of mylk. 


Method:

Determine the volume of milk or soy in the selected jug and adjust the weight of the chai mix to this ratio within +/- .25 grams. E.g. Typically 20 grams of chai mix is required for a half filled 300ml milk jug. 

Ensure the milk or soy milk being used is chilled and fresh 

Pour milk first into a jug then add the appropriate amount of fresh chai

Whisk chai into cold milk

Purge steam wand

Heat the milk along with the chai mix using the steam wand of the coffee machine to approximately 65 Degrees. The milk when being steamed should create a whirlpool in the center of the jug. Take care not to introduce too much air, introduce air by lowering the milk jug, doing so only at the start of the process once a whirlpool has been established (this creates micro-foam). Continue to heat the milk using the steam wand without introducing air to bring the milk to a smooth consistency. Turn off the steam wand as the milk begins to become uncomfortable to hold in the hand (the milk should not make a screeching sound or dull bubbling sound – these indicate the milk may have been overheated). 

Pour through a strainer into a cup / glass

Garnish with spice dust (optional). 


Optimal Additions:

Preheat drinking cup / glass

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