Designed for high volume cafes where speed and efficiency is required.

INGREDIENTS

• 500g Tiger Purrr Sticky Chai
• 3L filtered water

METHOD

To make concentrate:

1. Place water in pot and bring to boil.
2. Reduce heat to a low simmer.
3. Place Tiger Purrr Sticky Chai in water and simmer for 5min. Stir occasionally to release flavours.
4. Strain with a fine strainer or muslin cloth.
5. Squeeze out remaining liquid.
6. Keep the reduction in the fridge for up to 3 days.

*Makes approx. 25 cups of chai latte*

To make a cup of chai:

260ml cup
80ml concentrate to 180ml Oatmilk (or preferred milk).
Heated in a jug via steaming wand.

160ml cup
50ml concentrate to 110ml Oatmilk (or preferred milk).
Heated in a jug via steaming wand.

Designed for the customer who prefers a slower pace “ritual” experience.

INGREDIENTS

• 20g Tiger Purrr Sticky Chai
• 160ml oatmilk (or preferred milk)

METHOD

1. Place Tiger Purrr Sticky Chai and milk in a jug and heat via steaming wand.
2. Allow to steep for 3min in the jug. Cover jug with saucer to maintain heat.

FOR SIT DOWN:

Transfer into teapot and serve at table with cup

*A teapot with inbuilt basket is preferrable. Otherwise serve with separate strainer.*

FOR TAKEAWAY:

Strain into a takeaway cup.

INGREDIENTS

• 5g Tiger Purrr Original Blend Chai or Tiger Purrr Sticky Chai
• 260ml hot water

METHOD

Place in teapot and serve at table with cup.

* A teapot with inbuilt basket is preferrable.
Otherwise serve with separate strainer.

*Recommended steeping time – 3min.