Happy 2018 Chai Lovers,

The new year brings us a fresh start, new opportunities and an exhilarating sense of rejuvenation. We often make New Year’s resolutions in an attempt to improve ourselves and to be better towards others. Let’s celebrate this exciting, colourful, magical New Year with a great big smile and of course many cups of #OnlyTheGoodStuff. May this year give you the opportunity to follow your dreams, love like there’s no tomorrow and smile unconditionally.

Many of you requested Prana Chai subscription so we made this happen. Simply choose how regularly you would like to receive them and that’s it. We look after everything else. You will get your favourite Prana Chai to your door anywhere in Australia. We will let you know an ets for each delivery, making it easy for you to keep track of your subscriptions. A subscription will also prevent the ‘scraping the bottom and realise that you have ran out your chai’ situation! Best of all you will get 20% off. It is a no-brainer right? You deserve a gift like this or perhaps you know someone who does. We aim to keep you well stocked for that 3pm cuppa.

This month, we had a cup of chai with Sam from Wholesome Patisserie, who is an amazing food blogger from Melbourne. She shares the most incredible gluten free recipe and her stunning photography skill is to die for. We discovered her morning routine, her exciting projects and what makes her get out of her bed each morning. She shares her word for 2018 and her favourite way to drink chai.

We also have lots of exciting news about Prana Chai, including meeting one of the team at the Prana Chai HQ, behind scenes of the epic christmas party from Prana Chai Japan and a recipe for Coconut Chai Popsicles with Salted Caramel 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 To Your Door!

As we mentioned above, Prana Chai subscription is now available - we deliver your favourite tea to your door on your own terms. You choose the size, type and how regularly you would like to receive them and that’s it. We look after everything else. You can cancel or change anytime you wish - so no obligations!

We don’t want you to experience ‘No Prana Chai Anxiety’ ever again and this special service will get you 20% off. How awesome does this sound? You deserve this and it is also a perfect gift to your loved ones.

A cup of chai with Sam from Wholesome Patisserie

Samantha is a super talented food blogger from Melbourne, Australia. She created Wholesome Patisserie to share her love of food with you. To bring readers into her world of endless amounts of chocolate, unbelievable gluten-free sweets, beautiful cakes and many more heavenly recipes.

She shares her recipes that she loves and what her family and friends love. She shares how you can create great tasting gluten free sweets and that you can continue to enjoy cooking in the kitchen after eliminating gluten.

What gets you up in the morning? Do you have a morning routine? If you do, what is it?

I don’t have a set morning routine for myself but most of my mornings consists of getting out of bed and taking my dog for his morning walk (he demands a walk first thing!).  So fresh air and a good walk gets me up and about. I then brew myself a big cup of; yep you guessed it, chai! Then it’s time to slowly get into some work.

What would be the one word for 2018?

Happiness! To do more things that you truly love, enjoy and what makes you genuinely happy.

What is the most exciting project for you in 2018?

I don’t have any big plans as of yet for 2018 but my work overall excites me! Continuing to work on my skills with recipe development to produce an abundance of healthy and delicious sweet treats and savoury dishes.

Your biggest fear and how do you overcome it?

Honestly, it would be losing a loved one, which overrides any other fear! You can’t really overcome that but not taking your time for granted with your family and friends. Spend good quality time with the people you love.  

What is the question that you wish others ask more and why?

What makes you happy? Instead of “when are you going to get a career, a house and kids”, I want to know how people are really feeling and if they’re truly ok in their everyday life.

What’s your favourite way to drink or use Chai?

My favourite way to enjoy chai is the way it should be enjoyed, brewed in a cup of milk (I choose dairy free) and served warm. I also love adding chai to flavour many of my sweet recipes including chocolate chai truffles, chai cupcakes, chai poached pears and even chai milkshakes!

Where can people find you?

Website: http://wholesomepatisserie.com

Instagram: @wholesomepatisserie

Facebook: https://www.facebook.com/wholesomepatisserie/

Email: wholesomepatisserie@gmail.com

Meet the team - Simon Shepes

Simon is our new face for the State Sales Manager role - he has been building our Sydney / NSW profile last 4 years and just moved back to Melbourne.  

Simon adds a lot to the team, He’s always coming up with brilliant ideas and ways to save time and effort, and when Simon is on the road everyone gets a big smile on their face when they see him walk through the door. He’s always up for a joke and always ready for a chat. A very lovable person with a huge heart.

- Words that you live by

Sleep when I'm dead

- If you can move to any country in the world tomorrow, where would that be and why?

Well since I just moved back to Melbourne after 5 years in Sydney, I guess Melb Australia to be around family & friends

- What is your favourite way to use/drink Prana Chai

Alcohol spiked cold brew

- A side/part that most people don't know about you. (ie personality trait, your hobby, your secret obsession etc)

Love my fishing and sailing. Anything on water and cooking and eating of course.

- What are your 3 main goals in 2018

Settling back in to Melbourne

- Finishing the renovation of our house

Moving in

- A word to describe 2017 and your intention of 2018 in one word



Prana Chai - Behind the Scenes (Insider Scoop)

Our Japanese faces Kotaro & Eito had a big Christmas party for all our wholesale customers and Prana Chai lovers in Japan. It turned out to be an epic evening! Some of the guests we had on that night were super talented baristas that Include 2017 World Barista runner up Miki Suzuki and 2017 Aeropress Championship runner up Yusuke Narusawa!

Prana Chai Japan is turning 2 this coming March 2018! The team in Japan have been doing such an outstanding job at sharing the love of #OnlyTheGoodStuff over that side of the world and we are so proud! Here are some of the photos from the night! Enjoy!

Prana Chai Recipe: Coconut Chai Popsicles with Salted Caramel

This amazingly talented girl Krystle from Of Oat & Earth  created this beautiful ‘perfect for summer days’ popsicles recipe with #OnlyTheGoodStuff @PranaChai please do yourself a favour and check her blog out! She is an absolute gem!   

“Summer has arrived and so has my ultimate summer treat! These Coconut Chai Popsicles with Salted Caramel are seriously divine! I shared them with my neighbours while we had a picnic in their garden. Everyone absolutely loved them and one neighbour even said, “This is the best thing I’ve ever eaten”! These popsicles are vegan and free of gluten, dairy and refined sugar. They taste absolutely delectable, yet they’re full of potassium from the banana and fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorus from the coconut. Coconuts provide fat that is mostly in the form of medium chain saturated fatty acids. In particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease causing organisms." 

Serves 2

You will need popsicle moulds and paddle pop sticks for this recipe.

Coconut Chai Ice Cream:

1 400mL can coconut cream/milk (Try to choose a brand that just uses coconut and water – not stabilisers or emulsifiers. Honest to Goodness is a great brand, but if I’m just at a regular supermarket I choose the blue tin from the brand TCC).

2 tbsps. Prana Chai Tea

1 large, ripe banana (or 2 small ripe bananas)

1 tsp. vanilla

1 tbsp. raw honey / maple syrup

Salted Caramel:

200mL (½ can) coconut cream/milk

1 heaped tbsp. raw honey / maple syrup

Sea salt

Extra coconut cream/yoghurt, chopped pecans and cinnamon, to serve (optional)

For the Ice Cream:

  1. Place the coconut milk/cream and chai tea in a small saucepan and bring to a gentle boil over medium heat. Reduce heat and allow to simmer with the lid on for 5 minutes.
  2. Remove the tea mixture from the heat and allow to continue infusing while it cools.
  3. Once cooled, strain to remove the tea leaves and add the tea infused mixture to a blender with the banana, vanilla and honey/maple. Blend until very smooth.
  4. Distribute mixture evenly between popsicle moulds. Mine filled 5 moulds, but this will depend on which sized moulds you use.
  5. Place the moulds into the freezer for about 2 hours to part-freeze while you make the salted caramel. Don’t add the paddle pop sticks yet – wait until part-frozen.

For the Salted Caramel:

  1. Add the coconut milk/cream and honey/maple to a small saucepan over medium heat and bring to a gentle boil.
  2. Reduce the heat and allow to simmer for 20-25 minutes or until it has thickened and become a caramel colour. Ensure you stir the mixture occasionally and then more frequently towards the end as it is thickened, to avoid burning/sticking to the bottom.
  3. Once the mixture has thickened, remove from the heat and add sea salt until it suits your taste (– ½ teaspoon should work). Allow the mixture to cool.
  4. Once the caramel has cooled and the ice cream is part frozen, add dollops of the salted caramel to each popsicle. I did this by scooping the caramel with a teaspoon and dipping it in and out of the part-frozen popsicle. The aim is to ‘swirl’ the caramel through the popsicle. I also pressed the caramel covered spoon against the side of the mould to ensure some caramel would be seen on the outside of the popsicle when removed from the mould.
  5. Finally, add a paddle pop stick to each popsicle. If the ice cream has softened too much while adding the caramel, you can return it to the freezer for a little longer before doing this. You want to ensure the ice cream has thickened enough to hold the stick in place. Return the ice creams to the freezer and allow to freeze for a further 3 hours or overnight.
  6. This is optional, but you can dip one corner of each popsicle into leftover coconut cream or yoghurt and then into chopped pecans. Finish with a light sprinkling of cinnamon. Enjoy!