Vastu Chai
Derived from the Sanskrit word to dwell, to live. The substance of the universe. It is eternally living.
It is the perfect blend of freshly ground spices & loose tea.
make chai, not war
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Ways to Enjoy VASTU Chai Masala

VASTU Chai Masala can be prepared in many different ways to suit your mood, the occasion, the time of day or even season using either Traditional or Rooibos blends.

Traditional
Rich and creamy, traditional VASTU Chai Masala truly captures the essence of India.
Using a saucepan, combine 2/3 C water and 1 tsp VASTU Chai Masala. If desired, add ½ tsp fresh ginger for additional flavour. Bring mixture to a boil. Add 1/3 C milk* and continue to boil on medium heat, stir occasionally. Simmer one minute on low heat. Strain the chai into a teapot or mug. Sweeten to taste with sugar or honey.

Rooibos
Quick to prepare, spicy, and light, steeped VASTU Chai Masala is ideal for those on-the-go!
Using a tea ball, add ½ - 1 tsp of VASTU Chai Masala. Add boiling water to cup. Steep for 2-4 minutes (to taste). Remove tea ball and sweeten to taste with sugar or honey. Add milk* if desired.

Chai Latte
Smooth and velvety, a VASTU Chai Masala latte is perfect for après yoga sipping or visiting with friends.
Using a tea ball, add ½ - 1 tsp of VASTU Chai Masala. Add ½ C boiling water to cup. Steep for 2-4 minutes (to taste). Add ½ C of steamed/heated milk*. Remove tea ball and sweeten to taste with sugar or honey.

Chilled Chai
Relax and chill out as you enjoy the coolness of a chilled VASTU Chai Masala.
Using a tea ball, add ½ - 1 tsp of VASTU Chai Masala. Add ½ C boiling water to cup. Steep for 2-4 minutes (to taste). Remove tea ball and sweeten to taste with sugar or honey. Add chai to cold milk* and pour over ice.

Chai with a kick
Give your VASTU Chai Masala a kick by adding your favourite liqueur.
Follow the Traditional, Rooibos, or Latte VASTU Chai Masala recipes. Add one ounce of your favourite liqueur to add that little something special to your VASTU Chai Masala. Kick back, relax, and enjoy!

*milk can be substituted with soy, rice, almond or goat milk.



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