Original family recipe
The cup Anna makes when people arrive at her Calgary kitchen: black tea brewed with cardamom, ginger, cloves, cinnamon, and a quiet amount of sweetness. We brew it first, strain it clean, then freeze-dry the finished chai into aromatic crystals that dissolve into hot milk, water, or both.
Premium method
Anna's Chai is brewed first for full extraction, strained clean for a smooth cup, then freeze-dried under vacuum for pantry-stable ease. That is the no-compromise path: long-brewed flavor without making you manage the pot.
Brewed tea and spice, listed plainly.
Stir 1 to 2 teaspoons into 8 oz hot milk, hot water, or a mix of both.
Use more milk for a creamier cup and more water for a lighter, tea-forward cup.
For iced chai, dissolve in a splash of hot water first, then shake with ice and finish however you like.
It starts as brewed masala chai, not a spray-dried tea base or a raw ground spice blend. The leaves and whole spices are strained out before drying, so the cup stays smooth.
Because a premixed latte powder decides too much for you. Keeping the concentrate dairy-free lets one brewed chai become creamy, light, sweet, unsweetened, dairy, plant-based, or water-forward.
Because chai carries habit, diet, memory, and preference. Most chai latte mixes lock the cup into one dairy powder and sweetness level. Anna's Chai stays as a brewed concentrate so more people can make it creamy, light, sweet, unsweetened, dairy, plant-based, hot, or iced.
