Sticky Chai
Real sticky chai. Not syrup with spices.
Most sticky chai is concentrated syrup. This is actual Ceylon black tea with whole spices and coconut nectar - the
ingredients you'd use if you had time to make it from scratch.
Why it matters:
You get the thick, caramelized sweetness sticky chai is known for, but with the complexity of real brewed tea
underneath. It tastes like someone spent an hour on the stove, not 30 seconds squeezing a bottle.
How it works:
One tablespoon + milk + 3 minutes on the stove = done. Strain and drink. Easier than your morning V60.
When you'll reach for it:
4pm when coffee feels too aggressive. After dinner when you want warmth without the buzz. Weekend mornings when you're
not in espresso mode.
What's in it:
Ceylon black tea, coconut nectar, cinnamon, cardamom, peppercorn, star anise, clove, nutmeg, ginger, coconut sugar.
The details:
The coconut nectar is what creates that signature sticky texture. Works with any milk. About 15 cups per bag.