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How to Make Chai in a Café/Restaurant Print E-mail



Yes there is more than one way to make a chai. Read on to find out a few of our favourites.  


As a loose leaf chai made fresh in the pot
In your coffee plunger, teapot or infuser pot place one teaspoon per cup in pot with half cup hot water and half cup hot milk (cow or soy) steamed from the coffee machine..  Place on lid and serve to the customer with a side of honey for sweetening.  This allows the customer to take in the aroma as it infuse in the tea.

Organic Chai Latté
Hari Har Chai organic ready to drink soy chai – Pour into your milk jug and heat on the coffee machine steamer, pour into latte glass and serve to the customer.  This is by far the quickest, easiest way to make a consistently awesome organic chai everytime.  No mess, no fuss just great chai.

Iced Chai Latté
Keep a carton in the fridge.  In a long glass add iced and pour chai over, serve this delicious summer beverage to your customer.


Organic Dandelion Chai

Hari Har Organic Dandelion chai has a roasted organic dandelion root from New Zealand blended with the original chai spice of licorice root, cardamom, cinnamon, ginger, nutmeg and cloves.

Dandelion chai is 100% caffeine free and a great alternative to coffee to serve.  It is a great liver cleanser and good for relieving headaches. 


Organic Dandelion Latte: Place two teaspoons of Hari Har Organic Dandelion chai in the group handle make as you would a coffee latte.  Serve with a side of honey

To make an LSD, latte soy dandelion chai use a good soy milk (eg bonsoy natures own pure harvest) in the latte.

In an Infuser or infuser pot  place ½ teaspoon of  dandelion chai  per person in the pot add 2/3 boiling water and 1/3 warmed milk, infuse and serve.

smell the love in every cup......

smell the love in every cup......


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