Easter is a great opportunity to spend some quality time with your loved ones and (let’s be honest) binge on chocolate eggs! And since we’re allowing ourselves to indulge, why not go all the way? We have one drink that goes PERFECTLY with chocolate-rich desserts and our tea-loving community can’t get enough of it: Melbourne Dark Chai.
Best thing about this unique blend? It’s also very healthy, so drinking it will take away some of the guilt of eating one too many chocolate treats this Easter!
Autumn and chai are a match made in heaven. Mornings are chilly without being too cold and that cuppa is just what you need to warm yourself up and melt into a pool of cosiness under your favourite blanket.
The Melbourne Dark Chai is designed with 4 Native Australian plants that have been traditionally used to boost the immune system and improve overall wellbeing: Aniseed Myrtle, Wattleseed, Cinnamon Myrtle and Pepperberries.
Aniseed Myrtle contains a unique compound called anethole, which is known to help flush toxins from the body, strengthen capillaries and fight fatigue to naturally boost energy.
Wattleseed has a fantastic chocolate + hazelnut + coffee flavour that perfectly complements the gorgeous aroma of Cinnamon Myrtle and the fiery flavour of Pepperberries, giving this blend a unique Outback twist that will ruin you for other types of chai!
We’ll admit, we’re quite obsessed with chai (but who isn’t?). So we’ve put together a super simple recipe you can try out and surprise your family with the best cup of chai on Easter morning.
For 2 serves you need: 3 Teaspoons Roogenic Chai, 2.5 cups water, 3-5 Teaspoons Roogenic Lemon Myrtle Honey, 1 cup milk.
Bring the chai and the water to a boil, then cover and simmer for 10 minutes to let all the delicious flavours come out. Stir through the honey and milk of your choice. Strain and you’re all done!
As far as Easter traditions go, we’re sure that the comforting cup of chai in the morning is something the entire family can enjoy!