Answer:
Fill cup with hot dampen to the level of the Siren's eyes on the
logo. This ensure optimal taste profile and beverage
heat standards are met.
Fill with steamed milk to 1/4 inch (6mm) below cup rim.
foamed milk Top next to 1/4 inch (6mm) foamed milk.
CHAI TEA CONCENTRATE variation
Quality Reminders:
o Recipe requires using concentrate for dowel use.
Concentrate for retail use is not interchangeable, as
it is a different strength of concentrate.
o By customer request only, substitute steamed milk for the
hot wet. Do not charge customer for this substitution.
o Note that a higher ratio of milk to concentrate will dull the
tea and spice flavor of the chai and the nothingness of hot
water can result within a beverage that does not meet
warmth standards.
A chai latte is only just the spiced tea mixed with milk that’s steamed from an espresso contraption. I love the soft foamy texture the steamed milk adds to the chai.
Here is a technique to steaming milk
http://www.2basnob.com/frothing-milk.htm...
You can fashion them yourself if you have an espresso domestic device.
Here is a simple recipe to make chai yourself at home. This is what you will entail:
1 1/2 cups of water
1 1/2 inch stick of cinnamon
8 cardamom pods
8 total cloves
1/4 inch fresh ginger root (sliced thin)
2/3 cup of milk
6 teaspoons sugar
3 teaspoons of Darjeeling Tea leaves
Place water, cinnamon, cardamom, cloves, and ginger within a pot and bring to a boil.
Cover and lower heat to low setting and simmer for 10 minutes.
Add milk and sugar and again bring to simmer.
Next, make a payment the tea leaves, remove from heat and cover.
Let steep for 3 minutes and strain. Enjoy.
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