This spring, our spices were still growing in the mixed forest on Zanzibar. Now they come to your cup as chai syrup. Our new chai syrup tastes of cardamom, ginger, cinnamon and a little pepper, not just of sweetness.
From Zanzibar's mixed forest to your cup
The base of our new syrup is our 1001 Organic Chai Tea Latte spice blend. The spices for it were harvested by hand this spring by our partner farmers on Zanzibar. They grew in a diverse tropical mixed forest, alongside many other plants.
Raphael personally carried the chai spice blend in his luggage from Zanzibar to Switzerland. Just a few months later, it became our chai syrup, made in Switzerland.
Together with the Cramerei
The idea comes from Romina at the Cramerei in Chur, a charming shop and café in the heart of the old town, where you can discover wild coffee, natural wine and sourdough bread as well as all kinds of homemade treats.
Romina loves experimenting with new recipes. From our 1001 Organic Chai Tea Latte blend she developed our syrup, in which the spices, not the sweetness, take centre stage. With a lot of patience and a fine touch, a wonderfully spicy chai syrup with cardamom, ginger, cinnamon and a little pepper was born.
The first time we tasted it, we were instantly hooked. Together with the Cramerei and Manufattura Malans, we have now produced the syrup in a first small batch.
Three easy ideas
With milk, coffee or tea. The amounts are our suggestions, adjust them to your taste.
Classic chai latte
200 ml hot milk or oat drink with about 20 ml chai syrup. Stir, done.Dirty chai
150 ml warm milk, one espresso and about 20 ml chai syrup. For everyone who doesn't want to choose between coffee and chai.Hot spiced chai
200 ml hot black tea or hot water with about 20 ml chai syrup. Light, spicy and warming.
We are really curious to hear what you think of our new chai syrup. We have been fans of Romina's recipe for a long time and are thrilled that we can finally share it with you.
Warm regards
Elizabeth, Raphael & Marcel
