East meets South in this original and spicy blend that has everything you love in chai and so much more. Based on an old recipe found on the streets of Delhi during our travels in 2019, we've developed a delicious mix that makes our Aussie natives shine!
If you're looking for your senses to be delighted, then this one's for you.
1 teaspoon of Bush Chai
1 teaspoon of sugar
1 + 1/2 cups of milk (dairy or non-dairy)
Boil your milk with the Bush Chai and sugar for 5 minutes or until boiling and the sugar has dissolved. Using a strainer, pour your brewed Bush Chai into a glass and sweeten to your liking.
Assam tea, aniseed myrtle, cloves, cinnamon, cardamom, wattleseed, pepperleaf, pepperberry.
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Melbourne Bushfood started in September 2019 with a social mission to bring native ingredients to the front of the Australian Pantry. A young, driven and energetic student, Hayden decided to turn their passion for equality and sustainability into a force for change, and so Melbourne Bushfoods was born.
Melbourne Bushfood work exclusively with communities and a vast network of Aboriginal growers, Wild Harvesters, and Small Farmers who have a passion and love for native ingredients. Understanding the importance of Indigenous Ecological Knowledge, Melbourne Bushfood knew from the start that they didn't want a business solely focused on profits. They wanted an enterprise that gave back social benefits to the producers they worked with and an enterprise that was committed to community, sustainability and the incredible nutrition that Australia’s richest superfoods can offer.
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