How to make Sky Blue Chai

It’s easy to make perfect cup of blue masala chai

There are multiple ways to make a tasty cup of masala chai (spiced tea), but all rely on heating spices then letting them infuse. The most important step is bringing your masala chai mix up to a gentle boil, which helps to release the flavours and beneficial molecules. If you’re interested, we have a blog post on the health benefits of chai spices.

“Chai” is the Hindi word for tea, and masala chai usually contains black tea. However, our Sky Blue Chai does not contain tea and so can be enjoyed any time of the day or night. If you prefer a caffeine kick, add a teaspoon of your favourite black tea to the mix before bringing to the boil.

Our final tip is to keep an eye on the milk when bringing it to the boil or simmering. A watchful eye is the best way to avoid burning your masala chai. This is even more important if you use milk substitutes such as soy or almond milk, which tend to catch easily on the bottom of the pot.

Stovetop method

1. Add 1 heaped dessertspoonful of Sky Blue Chai butterfly pea blend to 150-175mL milk (or milk substitute).
2. Bring to a gentle boil using a low-medium heat.
3. Boil the masala chai gently for 1-2 minutes, turn off the heat and cover.
4. Sweeten with 1/3 teaspoon of honey, and let the spices infuse for 8-10 minutes.
5. Strain into a cup and enjoy.

Coffee machine method

1. Steep 1 heaped dessertspoonful of Sky Blue Chai butterfly pea blend in 150mL milk (or milk substitute) overnight in the fridge – we use a protein shaker.
2. Swirling the mixture every so often helps to release the blue antioxidants. Ideally the mixture should infuse for 8-12 hours.
3. Swirl the mixture and pour the entire contents into a metal milk jug.
4. Froth the mixture using the steam wand of the coffee machine.
5. Sweeten with 1/3 teaspoon of honey, and set the jug aside to let the spices infuse for 8-10 minutes.
6. Strain into a cup and enjoy.

Combo method

Have you forgotten to infuse overnight but want a light-blue velvety drink now? This combo method has you covered!

Follow the stovetop method (Steps 1-4) but instead of straining into a cup add the infused blue chai directly into a metal milk jug, then froth using the steam wand of the coffee machine.

Tip: if you like a blue chai with glossy foam but you don’t have access to a coffee machine, you can aerate infused masala chai using a a handheld milk frother/aerator.

Banner image credit : Iewek Gnos