Ever wondered what it would be like if chai and hot chocolate had a baby? Here is your answer!
 
This blend reminds me of childhood camping trips, sitting by the embers of the campfire with a mug of hot cocoa in my hands, (but a much more sophisticated, grown-up version obviously!). 
 
Premium, indulgent cocoa powder and sweet rice malt syrup compliment our classic Melbourne Chai blend. We’ve also added fiery chilli flakes to give it that extra kick!
 
Please note: This is the vegan version of our original Warm My Heart Chai because we swapped out honey for rice malt syrup.
 
Ingredients:
Puerh tea, rice malt syrup, cocoa powder, cinnamon, cardamom, lemon verbena, ginger, black peppercorn, chilli flakes (all organic)
 
Health benefits:
Cinnamon: Known as a digestive aid, anti-microbial, anti-inflammatory, warming and grounding, antiviral and anti-fungal. Cinnamon is an effective herb for strengthening and harmonising the flow of circulation. Used in Ayurvedic medicine for tooth ache, muscle tension, colds and flus, and is also considered to strengthen the heart, warm the kidneys and promote healthy digestion. A universal medicine that adds flavour, sweetness, aroma and warmth to food.
 
Cardamom pods: They are used for both culinary and therapeutic purposes. They're native to southern India and have been used for thousands of years to assist digestion. Benefits include; appetizer, carminative, stimulant, stomachic.
 
Lemon Verbena: Lemon verbena is native to South America, known for its medicinal effects and qualities as a food additive. Health benefits include: weight loss, strengthens muscles, reduces inflammation, boosts immunity, aids in digestion, relieves anxiety and treats congestion. Lemon verbena has a lighter, less aggressive flavour that other lemon-based plants, best described as lemon perfume. Also used topically on the skin to soften and relieve puffiness.
 
Chilli flakes: They are known to ease congestion, help weight control, boost immunity and are high in vitamin C.
 
How to infuse: For one mug of tea, place two heaped teaspoons of leaves in a small pan on the stove.
Add 2/3 cup of water and 1 cup of your favourite milk (we recommend soy milk).
Simmer for 5-10 minutes. Strain chai into mug.
Top with powdered cinnamon and enjoy!
 
Alternatively, for a weaker chai, boil water to 100 degrees in a kettle.
Put two heaped teaspoons of leaves into a small tea pot.
Pour water over and wait for 5 minutes. Strain into mug.
Add milk of your choice.
Enjoy!
 
How to store:
Store in a cool, dark place in an airtight container, away from outside aromas
 
Packaging options:
Plastic jar with cork lid (approx 30 cups)

OR 250g pouch (approx 40 cups)