Meet the sticky, velvety brew that’s only been with us a few years, but is already making waves in teacups around the world.
For those new to Sticky Honey Chai, allows us to paint you a picture. We start with a whole leaf black tea, sprinkle in cloves, cinnamon, cardamon, vanilla and sea salt, then coat the whole lot in honey. Yep, the whole lot. Our Sticky Honey Chai is what we’d consider a classic chai flavour profile, one where balance and harmony of spices come out on top.
The concept of a sticky chai was actually born right here in coffee land too, funnily enough. Melbournians wanted that thick, creamy chai latte experience at home, and they wanted it to be quick to make, with minimal faffing around. Sticky Honey Chai comes perfectly balanced between tea and sweetness, and simply requires a saucepan and your milk of choice.
“When it’s the depth of winter and you just need a spiced delight as filling as it is nourishing for all your senses, Sticky Honey Chai will see you through.”
Each of the ingredients in Sticky Honey Chai have an important role to play, so let’s take a look at what each one brings to the pot.
Black tea
First up, whole leaf black tea. Many other chai brands will use broken leaf tea to generate a super strong base. This is great, but it often means sacrificing the complex, nuanced flavours in black tea. Our Sri Lankan variety still generates a fuller body, but delivers an intriguing mix of flavours while still giving plenty of opportunity for the other ingredients to shine.
Cloves
Cloves turn our chai into a true sensory experience, adding potent flavour as well as a fun tingly mouthfeel. For us, chai isn’t just about what you taste but how it feels, and cloves help us achieve that.
Cinnamon
Arguably no chai is complete without a healthy dose of cinnamon, so we made sure to sprinkle some in this blend. Cinnamon adds that classic spice taste as well as sweetness.
Vanilla
Vanilla buddies up with cinnamon and honey, adding lush sweetness as well as a touch of earthiness. Vanilla also works wonderfully with milks of all kinds, pairing well with creaminess.
Cardamom
For cardamom, our tea sommelier summed it up best when she explained why it’s so key. ‘It’s a bit like adding a bay leaf to your soup. You probably won’t taste it much but forget to add it and you’ll just feel like something’s missing.’
Salt
While we’re on the subject of cooking, salt is also important, as it enhances the flavours of the other ingredients.
Honey
And finally, honey. Aside from adding the obvious sweetness, there’s something about honey pre-mixed with the tea and spices that generates an exceptionally thick, creamy, luscious mouthfeel that you don’t get when adding honey at the end. We’ve got no science to back it up, but something tells us there’s gotta be some truth to this.
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