September 29, 2016 Leave a comment
I learned to make great tasting chai before I actually acquired a taste for the Indian drink. Growing up in Hawaii in an Asian American home, putting spices and milk in hot tea was a foreign concept. One of my mentors was a tea merchant from India who taught me how to make good chai.
Our chais are mixtures of tea and spices. You add the kind of milk and sweetener that you desire.
In 2014, Chefs Wade Ueoka and Michelle Karr-Ueoka contacted us about afternoon tea service at their namesake MW Restaurant. Oprah launched her chai that year and I boldly set out to make them a chai that would be better than Oprah’s.
This year, we added MW Coconut Chai to the Island Essence Tea Collection.
Our MW Coconut Chai Frappe sold out at a collab pop-up this summer.
6oz brewed MW Coconut Chai 20g agave 3oz coconut milk
Fresh whipped cream Wailea Ag nutmeg Ice cubes
Steep 4g of tea in 7oz freshly boiled water for 10 minutes then strain. Stir in agave and coconut milk then let cool. Pour over ice. Top with whipped cream and freshly ground nutmeg.
Drink can also be serve blended.