Slow-simmered, spice by spice.
Made for slow mornings, long conversations, and everyday pauses.
Slow simmered
Tea, water, spice and milk brought together patiently. Nothing is steeped in a hurry, and nothing is made from syrup.
Carefully balanced spices
A house blend built around ginger and cardamom, with warm spices in the background rather than the foreground.
Ginger or cardamom forward
Two variations for two moods: sharp and warming, or floral and gentle.
Milk and oat milk
Whole milk for the classic cup, barista oat for a lighter, slightly sweeter one. Same method either way.
Made fresh, never rushed
Brewed in small batches through the day so what you get is what just came off the flame.
One expression of many
Chai recipes change from household to household. This is the Haus of Chai version of a ritual millions of families make their own.
How a cup comes together
- 01
Crush
Fresh ginger and green cardamom, crushed to order — never pre-ground and left waiting.
- 02
Simmer
Strong black tea and water brought to a rolling simmer with the spices.
- 03
Milk
Milk or barista oat added, then held just below the boil until the colour is right.
- 04
Pour
Strained and poured high, for aroma and a soft head of foam.
Try it at the next pour
Original masala, ginger-forward, cardamom-forward, or oat milk — all four live at every pop-up, alongside filter kaapi.