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Big Heart Tea Co | Chai

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In many parts of the world the word chai is synonymous with tea, but for Big Heart Tea Co., chai is synonymous with cup of awesome. They use both tulsi (holy basil) and red rooibos in our chai base. Red rooibos is a naturally sweet-ish tea grown in South Africa and qualifies as what we call a ‘free radical warrior’ because of its super high levels of antioxidants.

Tulsi and red rooibos are blended with freshly ground cardamom, cinnamon, allspice, star anise, ginger and peppercorn. It's a peppery tea that will make you blush it’s so good.

Ingredients: organic tulsi, organic red rooibos, organic cardamom, organic cinnamon, organic ginger, star anise, peppercorn, allspice

How to brew: start with a heaping teaspoon and increase from there depending on how strong you prefer your cup of tea. Steep for two minutes. Chai is great with a bit of honey and milk, if you're into that. Enjoy!

Click to learn how to cold brew Chai.

Try Big Heart Tea Co.'s own Creamy Chai Horchata recipe:

 

Creamy Chai Horchata (Horchaita)

Makes: 6 servings

Active Prep: 20 minutes

Inactive Time: 6–12 hours (overnight)

Ingredients:

  • 3 heaping teaspoons Big Heart Tea Co. Chai 
  • 1 cup white long grain rice
  • 3/4 cup almonds (raw or blanched) 
  • 1 small cinnamon stick
  • 1/4 cup sugar
  • 8 cups water, divided

The night before, put your uncooked rice in a blender or food processor and give it a whirl to break the grains down. (Using Thai jasmine rice which, in tandem with the Chai, gives the Horchaita a really nice aroma.)  

Add the rice, almonds, and cinnamon stick to a large bowl along with 1/4 cup of sugar. This will give the Horchaita just enough sweetness to start, but you can always add more later to taste!

Now, brew up some Big Heart Chai! Heat 4 cups of water to just below boiling. While your water is heating up, scoop your Chai into a teaball or mesh strainer. Once your water is ready to go, steep the Chai for 2 minutes. Mmm, good smells.

Pour the hot brewed chai into the bowl with almonds, rice, and sugar. Stir well to combine and cover. Now you want to let the mixture mingle several hours – or even better, overnight. (We went 12 hours. Beat that.)

Once the Horchaita base has had ample time to soak, it's time to pour your mixture into a blender and blend until smooth. (Just be sure to remove that cinnamon stick first!) Slowly pour the blended mixture through a fine mesh strainer or a couple layers or cheesecloth, making sure to squeeze out as much liquid as you can. Toss the dry paste that remains. Finally, add 4 cups of cold water and stir. You're done! Serve chilled over ice with a sprinkle of cinnamon.

If you do want to sweeten it up a tad more, we like adding a little simple syrup or agave to taste. A dollop of sweetened condensed milk works super great too, if you dig that kind of thing. 

Now you have fresh, silky smooth Horchaita at the ready for summer sippin'. Enjoy!

Health claims associated with Big Heart Tea Co. teas have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent disease



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