Sticky Milk Chai
Rated 5.0 stars by 1 users
Category
Beverage
Cuisine
Fusion
Author:
Spice Zen
Servings
1
Prep Time
1 minute
Total Time
5–6 Minutes
Dietary Information
Vegetarian, Vegan Adaptable, Gluten-Free, Soy-Free Adaptable
A rich, creamy chai made with Spice Zen Sticky Chai Blend, warmed gently in milk until smooth and fragrant. Whole spices and natural sweetness melt into the milk, creating a full-bodied cup that feels indulgent yet comforting. Inspired by Australian café culture and rooted in the spirit of masala chai, this sticky chai is simple to prepare and deeply satisfying.
Ingredients
-
2 heaped teaspoons Spice Zen Sticky Chai Blend
-
250 ml milk of choice (cow or goat for traditional richness, almond or coconut for plant-based)
-
Sweetener, to taste (optional)
Directions
Pour the milk into a small saucepan and heat gently over low to medium heat until hot but not boiling.
Add the Sticky Chai Blend and continue heating for about 3 minutes, stirring gently so the spices and natural sweetness infuse evenly.
Remove from the heat and strain into a cup.
Taste and add sweetener only if needed. Serve warm.
Chef’s Notes
Keep the heat gentle to maintain a creamy texture and prevent the milk from scorching.
Sticky Chai is naturally sweetened, so additional sweetener is often unnecessary.
Recipe Note
Infusion or Microwave Method: Use 2½ heaped teaspoons Sticky Chai Blend. Combine with hot milk, cover and steep for 6–8 minutes, or microwave gently until hot, then steep. Strain before serving.
Iced Sticky Chai: Prepare the chai as above using 2½ heaped teaspoons Sticky Chai Blend. Allow to cool slightly, then pour over ice, strain, and serve cold.
Vegan Adaptation: Use almond or coconut milk for a naturally dairy-free chai.
Strength Adjustment: Extend heating or steeping time rather than adding more chai.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
