Hello Chai Lovers,
Warm during the day but cooler in the morning and at night makes April the ideal month to bring out your warm and cosy sweater and enjoy many cups of #OnlyTheGoodStuff
Have you seen the Prana Chai glass flask kit yet? This stunning yet practical double-walled glass flask is perfect for taking your Prana Chai on the road, it holds hot and cold chai and it is perfect for this moody weather..
Last month, we brought the whole team together for the first Prana Chai conference, in the home town of Prana Chai, Melbourne Australia. It was such a special time for all of us being back in the city where Prana Chai was born 10 years back. We all felt so connected and inspired to hear #PranaChai stories from different sides of the world.
Prana Chai is now served in thousands of cafes across Australia and around the globe. We are all so proud of how far we’ve come from our humble beginnings.
We also have lots of exciting news about Prana Chai, including what’s happening in the Prana Chai World and a recipe for Carob Chai Hot Cross Buns by Krystle Manning too.
So get cosy with your cup of chai and enjoy this month’s edition of Prana Chai insider news.
Mario, Koray, Vincent and whole Prana Chai family.
Prana Chai Glass Flask Kit
Like we mentioned, you can enjoy your Prana Chai all year round! A cold brew chai is perfect for days when you still want to enjoy a refreshing Prana Chai without the heat and but if you prefer it hot, this flask also keeps your chai warm, so it is perfect for this changeable weather.. Our glass flask kit includes 1 x 250gr Prana Chai Masala Blend + 1 x #onlythegoodstuff glass flask with filter basket and bamboo lid + the new Prana Chai recipe booklet.
The chai flask means you can now drink your fave brew on the go. Just prepare your cold brew ahead of time and have it ready to go when you’re on the run. This kit makes a great gift for any chai aficionado in your life or is a brew-tiful treat for yourself when you’ve decided to up your chai game. Snap up a sticky chai cold brew kit from Prana Chai today.
Benefits of clove in Prana Chai
The lowdown on cloves
Although small in size, cloves pack in a lot of great benefits. They help digestion by relaxing the lining of the GI tract, thereby alleviating nausea, vomiting, gas and stomach aches, and are a natural painkiller and antibacterial.
Often used in Ayurvedic medicine, cloves are packed with anti antioxidants and are a good source of minerals, omega-3 fatty acids and vitamins.
Doing More with Chai
Chai . . . It’s not just for sipping. There are countless ways to integrate healthy, tasty chai into your everyday life. Here is one for you by Krystle Manning:
Carob Chai Hot Cross Buns
Gluten-free, dairy-free and refined-sugar free! I have used brown rice flour and coconut sugar to keep these buns low GI and as wholesome as possible. Apart from family coming together, Hot Cross Buns are my next favourite thing about Easter! I love all kinds, but the choc-chip variety are my favourite. Why just have chocolate on Easter when you can have chocolate and sweet bread together? In this case, I have used carob as I love its malty flavour and after using it alongside chai tea in my date and walnut loaf (see previous posts), I can’t stop using chai and carob together! You could easily swap the carob for dark chocolate in these buns as well (I’ll try this in my next batch). The carob/chocolate melts through the soft bun when heated, the chai tea adds subtle warmth and spice, and when smeared with some organic butter, these are just divine! Gluten free baking takes a little bit of science experimentation. I did lots of research about how to ‘replicate’ or ‘mimic’ the gluten in gluten free baking to create a similar texture to regular baking with wheat. You may need to visit your local health food store for a few of these ingredients that help to thicken and bind the dough. Totally worth it when it means not missing out on this Easter treat because you can't have gluten. Enjoy with a steaming hot cup of tea!
Author: Krystle Manning
Makes 8 buns
- 2 tsp. baker’s yeast
- 1 tsp. coconut sugar
- ½ cup cold water
- ¼ cup psyllium husk
- 1 tsp. xanthum gum
- 3 free-range eggs
- 1 cup boiling hot chai tea (1 tbsp. Prana Chai and 250mL water)
- 1 cup tapioca flour
- 2 cups brown rice flour
- 1 tsp. salt
- ½ cup coconut sugar
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 1 ½ tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 80g block of carob ‘chocolate’ (I use ‘The Carob Kitchen’ – this can be replaced with dark chocolate)
- 4 tbsp. brown rice flour
- 1 tbsp. tapioca flour
- 1 tbsp. coconut sugar
- 2 ½ tbsp. water
- 1 egg, to brush on tops
- 2 tbsp. brewed chai tea
- 2 tbsp. raw honey
- Boil a full kettle of water. Fill a medium-large bowl with boiling water and place it in the bottom of the oven and turn the oven light on. If you don’t have an oven light, simply turn your oven onto the lowest possible heat. This will create a warm environment for the buns to rise before baking them.
- Brew 1 ½ cups of chai tea buy combining 1 heaped tbsp. of Prana Chai or chai tea of choice to 275 (1 ½ cups) boiling water in a saucepan. Keep the saucepan on the stove on the lowest heat to keep hot. Strain and return to saucepan after 3 minutes.
- Mix the yeast, coconut sugar and cols water together in a small bowl and set aside.
- Whisk the psyllium husk, xanthum gum, eggs and 1 cup of the hot chai tea together in a medium bowl and set aside to thicken. Note: The rest of the chai tea will be used in the glaze.
- Add the tapioca flour, brown rice flour, salt, coconut sugar, nutmeg, allspice, cinnamon, baking powder and soda to a large bowl and stir to combine.
- Add the yeast mix and egg mix (two smaller bowls) to the large bowl of dry ingredients and stir to combine. This will require a bit of arm strength as the mix will be very thick.
- Roughly chop the carob into ‘choc chip’ sized pieces and fold it through the dough.
- Tip the dough onto a floured surface and with floured hands gently press it into a even rectangular shape that can be cut into even pieces.
- Cut it into eight even pieces and shape each into a ball. Place onto a flat baking tray lined with baking paper. Leave a little space between each bun (about 1cm). Place in the ‘just warm’ oven and leave them to rise until they’ve almost doubled in size.
- Meanwhile, make the cross mixture and glaze.
- For the crosses, simply mix all ingredients together and put into a piping bag of clip seal bag with a tiny bit of the corner cut off.
- For the glaze, add the tea and honey to a small saucepan and bring to a gentle boil. Simmer for 2 minutes, then remove from the heat and allow to cool and thicken.
- Once the buns have risen, remove them from the oven with the bowl of water and heat the oven to 200 degrees celsius (180 degree fan forced).
- Pipe crosses onto the top and then gently brush the beaten egg onto the tops. Once the oven has completely heated, place the buns back in and allow to bake for 25 minutes or until golden.
- Remove the buns from the oven and immediately brush with the chai glaze. Serve hot with a smear of organic butter. Enjoy!
Insider Scoop - What’s happening in Prana Chai?!
“Inaugural Prana Chai International Conference”
We feel extremely blessed to work with these crazy, fun and passionate people from different parts of the world, and our week long conference was no exception.
It was fantastic to share all the tricks of the trade we had learned, to talk about common struggles and learn new skills for the game, but most of all, it was just good to get to know each other on a deeper level.
We are spread all over the world but we are still one big family.
We are going to be sharing #OnlyTheGoodStuff at the Seoul Coffee Expo from 11th to 14th of April and Tokyo Coffee Festival 13th and 14th of April so if you happened to be either of Seoul or Tokyo please drop by and have a cup of chai with us :)
Shanghai Coffee Festival 2019 (1st - 4th April)
This is from the recent Shanghai Coffee Festival which was humongous according to Vinny!!!! Vinny (one of the founders) was there to support our partners in China.
He found lots of great stuff happening there in the industry and many opportunities moving forward as the younger generation get right into their coffee.
Brian and the famous sniff test at Coffee Fest New York 2019 which happened in March, Nice work Brian!
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