Launching a new SKORDO ingredient takes plenty of creativity, time and food testing. Each blend and rub on our shelves is trialed at home, given to friends for their input, adjusted…adjusted again and then tested some more by SKORDO team members before making its way from the warehouse to the shops. The goal is twofold: First it needs to taste great and be true to the region of the world we’ve drawn inspiration from. Second, we need to have our recommended uses ready to go for the product description and our sales team. Plus, it’s fun!

Our latest ingredient, Masala Chai, is based on Cari Karonis’ at home recipe for chai. Cari is a founder of SKORDO and coffee enthusiast. She’s been making a version of this blend for years and the decision to add it to our collection was a long time coming. We wanted to launch the blend when the season was right and needed to find a production runway. Enter the Spring of 2020! Our warehouse team took the challenge of the shops being closed as an opportunity to focus on ingredient development. It’s been a real lemonade out of lemons situation and one of the end results is an aromatic, spicy Chai that’s as at home in a latte as it is on lamb or pork.

    
Masala Chai Recipe
Makes 2 Servings
Ingredients:
  • Your favorite Black Tea
  • 2-3 tsp Sugar or Honey
  • 3/4 cup Milk 
  • 1 tsp Masala Chai Spice Blend
Recipe:
In a small sauce pan warm the milk over medium to low heat.  Add the honey and Masala Chai. Use a whisk or wooden spoon to stir until fully blended. In the meantime, make your tea. Top the tea with the spiced milk and enjoy. 
Here are a few of our other favorite uses for Masala Chai. We can't wait to hear how you use the blend. 
  
 

 

September 18, 2020 — Evelyn Smith

Comments

Danielle said:

Hi Suzanne, going off of what Shannon had mentioned with a little research instead of making a paste you could add a couple of tablespoons of hot water to the spices then proceed with adding in the hot milk and blending, either by hand or a with a tool.

Shannon Mahoney said:

Hi Suzanne!
The best method is to make a paste first, it allows the blend to dissolve before floating to the surface. I do this by putting the Masala Chai into my mug, and adding just a splash of the warm milk. Blend that together with your spoon, and then slowly add the rest of your milk while stirring (or using your tool!) This should do the trick. I’d love to hear how it goes!

Suzanne said:

We absolutely love this chai spice. I wonder how you get it to emulsify? It doesn’t stay blended and wonder if I am not getting the milk warm enough first ? We do work. I pulled out an electric emulsifier and they helped a bit. Thoughts?

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