When the evenings cool down, the chai comes out. A small pot on the stove, milk just starting to simmer, the whole kitchen smelling of cardamom and cinnamon.
Sticky chai and masala chai often get mixed up. They share black tea, warm spices and a love of the stovetop, but they are not the same cup. Here is the difference, and how we brew each one at home.
The short answer
Honey. Sticky chai is loose leaf chai coated in honey, which is why the leaves clump together and the cup comes out naturally sweet. Masala chai is dry. It is black tea and whole spices, and you sweeten it to taste, or not at all.
What is masala chai?
Chai simply means tea in Hindi, so when we say chai tea, we are really saying tea twice. Masala means a blend of spices. In India, chai is everywhere. It is poured by chai wallahs on street corners and at train stations, and every family has its own recipe, handed down through generations. It is traditionally milky and sweet.
Our Taste of India Organic Masala Chai is our take on that tradition. Strong organic black tea with black peppercorns, ginger, cardamom, cinnamon, liquorice root, cloves and star anise. It is bold and spicy, and it holds its own against milk. We hand blend it here in Margaret River using imported organic ingredients.
What is sticky chai?
Sticky chai starts in the same place, black tea and chai spices, then adds honey. The honey coats every leaf, so the blend clumps together and feels a little sticky between your fingers. That is where the name comes from.
Our Organic Sticky Chai is black tea with cardamom, cinnamon, star anise, ginger, turmeric and vanilla, blended with Himalayan honey. The honey brings soft, buttery toffee notes and a lovely golden colour. It is mellow, toasty and sweet enough on its own, so there is no need for sugar.
Sticky chai vs masala chai, side by side
- Sweetness. Sticky chai arrives sweetened with honey. Masala chai has no added sweetness, so you add honey or sugar to taste, or leave it out.
- Texture. Sticky chai is moist and clumpy. Masala chai is dry and pours freely.
- Spice. Masala chai leans bold, with black pepper, cloves and liquorice root. Sticky chai is softer, with vanilla, turmeric and honey.
- Brewing. Both are at their best simmered on the stove with milk. Both also brew in a teapot for a quicker, lighter cup.
- Caffeine. Both are made with black tea, so both contain caffeine.
- Storage. Keep both sealed, somewhere cool and dry.
How to make sticky chai on the stove
This makes two cups.
- Add two heaped teaspoons of Organic Sticky Chai and one cup of water to a small saucepan.
- Bring it to the boil, then simmer for three to four minutes.
- Add one cup of milk (dairy, nut, soy or coconut) and simmer for another three to four minutes.
- Take the pan off the heat and strain through a sieve straight into your mugs.
No sugar needed. The honey takes care of that. For a lighter cup without milk, pour boiling water over one teaspoon and let it steep for three to four minutes.
How to make masala chai
On the stove, the traditional way. This makes two cups.
- Add two teaspoons of Taste of India Organic Masala Chai and one cup of water to a saucepan.
- Bring it to the boil, then add one cup of milk (dairy, nut or soy).
- Simmer for about five minutes to draw out the spices.
- Strain into mugs and sweeten with honey to taste.
In a teapot, for a quick cup. Use one teaspoon per cup and freshly boiled water, and let it steep for three to four minutes. Enjoy it as it is or with a dash of milk, and sweeten to taste.
Chai without the caffeine
Looking for a decaf chai? Rooibos is the answer. Our Out of Africa Organic Rooibos Chai swaps the black tea for rooibos, a red bush that grows in the Cederberg Mountains of South Africa. It is naturally caffeine free, with cardamom, ginger and cinnamon over rooibos that is smooth, nutty and slightly sweet. It took Silver at the Golden Leaf Awards.
Brew it just like masala chai, on the stove with milk or in a teapot. It makes an easy evening cup.
Organic Dandelion Chai is another caffeine free choice. Dandelion root gives it a roasty, toasty depth, with ginger, cardamom, cloves and cinnamon.
A chai latte at home
For a café style cup, our Chai Spiced Latte is a fine blend of sugar and spice. It is caffeine free and there is nothing to strain. Stir one teaspoon into a cup of hot milk and it is ready.
Where to drink it
Somewhere slow. On the back step as the first cold front rolls in off the Indian Ocean. From a thermos after a winter surf at Gnarabup. By the fire while the rain settles over the vines.
If you are passing through Cowaramup, come into the shop at 68 Bussell Highway. You will find our chai blends on the shelves, and we are always happy to talk you through them.
Shopping online? Every order comes with a free sample sachet, so pick a second chai to go with your first. You will find them all in our chai collection.
Frequently asked questions
What is the difference between sticky chai and regular chai?
Honey. Sticky chai is chai coated in honey, so it clumps together and brews naturally sweet. Regular chai, like masala chai, is a dry blend of black tea and spices that you sweeten to taste.
Is sticky chai sweet?
Yes. The honey sweetens the cup as it brews, so there is no need for sugar.
Does sticky chai have caffeine?
Yes. It is made with black tea, so it contains caffeine, and so does masala chai. For a caffeine free chai, choose Out of Africa Organic Rooibos Chai, Organic Dandelion Chai or Chai Spiced Latte.
Do you put milk in chai?
Traditionally, yes. In India, chai is simmered with milk and sweetened. It is just as good with a dash of milk, or none at all.
Can you make chai with plant milk?
Yes. Nut, soy, oat and coconut milk all work well on the stove. Keep it to a gentle simmer, as some plant milks can split at a hard boil.
Can you make sticky chai at home?
You can. Sticky chai is loose leaf chai stirred through with honey until every leaf is coated. Ours comes ready to brew, already blended with Himalayan honey.
How do you store sticky chai?
Keep it sealed, somewhere cool and dry, and away from the steam of the kettle. It is meant to be sticky, so a few clumps are part of its charm.
Put the chai on.