Vegan Sticky Chai | Organic Loose Leaf Herbal Tea

What is Vegan Sticky Chai?

Vegan Sticky Chai, also known as 'wet chai', is a blend of black tea, spices and coconut nectar. This blend results in a chai with a moist texture where the ingredients clump together.

The highest quality chai is based on organic whole spices rather than ground spices. Ingredients include cinnamon, black tea, ginger, cloves, cardamom and aniseed, sweetened with organic coconut nectar.

Why Is It Called Vegan Sticky Chai?

The addition of a wet ingredient like coconut nectar to Masala Chai transforms the blend into a sticky chai, given that coconut nectar is ‘sticky’. The use of coconut nectar is used for vegan versions of sticky chai. While loose leaf Masala Chai is considered traditional, wet chai offers a different flavour profile. Many find the addition of coconut nectar creates a complex sweetness to the blends. Furthermore, coconut nectar aids in preventing the separation of ingredients and enhances the overall spice experience in chai. These qualities make wet chai a preferred option for cafes seeking to swiftly craft flavourful chai lattes.

Bodhi Organic Sticky Chai – Australia’s Finest

Bodhi’s organic Sticky Chai is an award-winning, hand-blended marvel crafted by our artisan blenders. Made from organic whole spices and black tea, infused with organic coconut nectar, our Sticky Chai promises a perfect harmony of sweetness and spice.
Not only does our Sticky Chai tantalise the taste buds, but it also boasts health benefits. Packed with herbs that aid digestion and promote circulation, this chai is as nourishing as it is delicious. Our Vegan Sticky Chai won a GOLD at the Golden Leaf Awards 2022 for best sticky chai.

ORIGIN: Sourced from organic farms in Australia, Nepal, Sri Lanka, Guatemala and Egypt.

CAFFEINE: This sticky chai is made with black tea so it contains some caffeine.

INGREDIENTS: Made from 100% organic coconut nectar, Ceylon cinnamon, black tea, ginger, cloves, cardamom, and aniseed.

BREWING: To make the perfect cup for one place 2 heap teaspoons of chai in a small saucepan with 1/4 cup of boiling water. Let the Masala Chai steep for 4-5 minutes and then add 3/4 cup of milk (full cream, soy, coconut or almond works well). Bring the temperature of the combined brew up to around 65c to get a lovely rich, full flavoured chai. Sprinkle with some cinnamon and enjoy!

COFFEE MACHINE: Place 2 heap teaspoons of chai in a milk jug then cover with 1/4 cup of boiling water. Allow chai to brew for 3 minutes. Heat your milk of choice with a milk frother and pour milk in with your chai. Blend and froth. Pour through a strainer and sprinkle with cinnamon to serve.