How to Brew Alpine Chai: Water, Milk and Sticky Chai Style

Alpine Apothecary Alpine Chai is a naturally caffeine-free blend made with roasted dandelion and chicory roots, whole spices and orange peel rather than black tea. The roasted roots benefit from a slightly longer steep or a gentle simmer.

Option 1: Brew Alpine Chai with hot water

Makes: 1 cup

You will need

• 1 to 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea
• 250 ml freshly boiled water
• Honey or maple syrup, optional

1. Place the Alpine Chai in a tea infuser, teapot or heatproof jug.
2. Pour over the freshly boiled water.
3. Cover and steep for 5 to 10 minutes. Use the longer time for a deeper roasted and spiced flavour.
4. Strain and sweeten if desired.

Option 2: Brew Alpine Chai with milk

Makes: 1 creamy cup

You will need

• 1 to 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea
• 250 ml milk of choice
• Honey or maple syrup, optional

1. Combine the Alpine Chai and milk in a small saucepan.
2. Heat very gently for 8 to 10 minutes, stirring occasionally. Keep the milk below boiling point.
3. Strain into a mug and sweeten to taste.

Option 3: Sticky-style Alpine Chai

This creates the rich, honeyed stovetop style people associate with sticky chai, without needing to store the dry blend mixed through honey.

Makes: 1 large cup

You will need

• 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea
• 150 ml water
• 250 ml milk of choice
• 1 to 2 teaspoons honey

1. Place the Alpine Chai and water in a small saucepan.
2. Bring just to a gentle simmer and cook for 5 minutes.
3. Add the milk and honey. Heat gently for another 3 to 5 minutes without boiling.
4. Strain into a large mug and serve immediately.

Important: These directions were created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Ordinary chai often contains black tea and may brew differently or add caffeine.

Explore all Alpine Chai recipes