Chocolate Chai

Water temperature is vital to achieving best flavour from your tea! Black tea with spice’s needs hot water to extract all those wonderful flavours and oils. Boiling water is a must for this fragrant blend.

• 1 tbsp per 200ml
• 100 degree Celsius (ideally, use cold spring water and bring it to a boil), then add it to your brewing vessel. Add blend immediately.
• Brew 5-7 minutes. Add an extra tsp if you're looking for a stronger brew.
• Try it with a dash of milk

Always add an extra tablespoon of Chocolate Chai when using milk. This will make 500ml

• In a saucepan add 2 tbsps of Chai. 
• Bring fresh spring water to a boil. Add enough boiling water to cover the chai in the sauce pan and brew for 2 minutes.
• Add 500ml of your favourite creamy milk to the chai in the sauce pan (I use the Oatley Oat milk Barista blend), place on the stove on low heat. Bring to a low simmer.
• Brew for a good 7-10 minutes. (the longer the stronger)
• Once brewed, strain into a teapot.
• Add 1 heaped tbsp of a sweetener of your choice or to desired taste (we love to use honey).
• Chai loves sweetener, it’s what brings out all the world of wonderful flavours from your spices!

The East Trinity Cocoa plantation overlooks the tropical city of Cairns, in North Queensland. This is where the rainforest merges with the Great Barrier Reef and the mountain water is clear as the air. It's the dark, rich soil that enables us to grow the best cocoa beans possible. Our farms run on solar power which gives us a 90% carbon-free environment. These cocoa trees are SG2 large hybrids. We have a further 19 different hybrid types growing on the farm and we also have donated 25 cocoa trees to James Cook University here in Cairns, for research to advance the Australian Cocoa industry. All the hybrids are grown from seed on the farm. We purchase the seeds from PNG from Jeff Mafu who is a world authority on pure Cocoa hybrids stains under his guidance we are able to achieve quality trees for our customers. The quality of pods is exceptional and the quality of the cocoa beans are superior and second to none.