Ordinarily you would find black tea in Chai, but our blends are made without, making them caffeine-free and therefore as versatile as they are delectable – a real selling point. Our chai blends are packed full of flavour to give your customers a memorable moment of delicious indulgence.
Ginger is a zesty wellness wonder! It eases nausea, soothes digestion, and boosts your immune system. Ginger can also balance blood sugar and keep your mind sharp.
Perfectly dried black pepper will have a typical spicy aroma, caused by essential natural oil. A good source of manganese, a mineral that can help with bone health, wound healing and metabolism.
If you are looking for a natural, plant-based sweetener to keep your blood glucose and energy levels up, coconut sugar is the ideal choice. It lower chances of a blood sugar spike.
Cardamom can ease inflammation and protect your cells against something called oxidative stress, any imbalance can lead to a number of medical issues. It can also help your body handle insulin better. Keep your blood pressure healthy.
Ingredients: Coconut Sugar, Cinnamon, Ginger, Star Anise, Cardamom, Black Pepper, Clove.
Allergens: Not suitable for those with a Milk allergy
Nutritional Information Per Serve: Energy 169Kj, Energy 40Kcal, Carbohydrate (g) 9.2, Fat Total (g) 0.0 Fat Saturated (g) 0.0, Sugars (g) 7.8, Fibre (g) 1.0, Protein (g) 0.0, Salt (g) 0.0
STORAGE
Once opened, reseal box/bag and store in a cool, dry place.
DIRECTIONS OF USE
To enjoy your beverage hot, simply mix your blend with 227ml (8oz) of your chosen milk and heat to your desired temperature for a warm treat. For a refreshing iced version, blend the mix with milk and pour over ice for a chilled, smooth experience.
Servings: 250g - 23 Servings, 1kg - 91 Servings
Elevate with a milk frother, for smooth blended bliss. Use a coffee machine or electric milk frother.
Simply steam it up in a pan or heat it up in the microwave. It can be as easy as that.
Get your sip on. Zap with the blender and chill over ice, for a Summer’s day treat.
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