A Little Chai History

Sticky chai is a uniquely Australian take on traditional Indian masala chai born out of a love for real flavour and café culture.

Chai in India has a rich history that dates back thousands of years. Originally brewed as a medicinal concoction in ancient Ayurvedic practices, it evolved over time to include black tea, milk, and a blend of spices like cardamom, cinnamon, ginger, and cloves. It’s bold, warming, and made to be shared. But in Australia’s café scene, baristas were looking for a way to offer authentic chai without relying on powders or overly sweet syrups.

That’s where sticky chai came in, a handcrafted blend of whole spices and quality tea, gently bound together with honey or natural syrup. The result? A fragrant, sticky mix that’s easy to prepare and rich in flavour. All the spice and ritual of traditional chai, but tailored for modern kitchens and café steam wands.