Chocolate & fresh chai cake

Posted by Caitlin West on

We love a good chai inspired recipe and couldn't resist sharing this divine looking choc chai cake - healthy styles. 

Guest blog by Rebecca O'Mahoney of Clean Living in Style


This divinely delicious and rich cake is the perfect Valentine’s Day treat, or for that matter any celebration.

Its gluten, sugar and dairy free, high in nutrition and will give your taste buds a treat.

Chai Syrup Ingredients:

4 teaspoons chai tea (I use Calmer Sutra Vegan Chai, it’s a wet chai mix, fructose free and sweetened with rice malt syrup. )

1 small pinch of cracked black pepper

4 cardamom pods

Place all ingredients in a small saucepan and cover with water, on a medium heat simmer for 4 minutes. Turn off and strain, reserving the liquid and returning to the pan. Watching very closely simmer the liquid on a medium low heat, for approximately 4 minutes, until it’s just covering the bottom of the pan and starting to  thicken. Be careful not too take it to far, it will burn very quickly at this stage.

Allow to cool completely.


Preheat fan forced oven to 170 degrees Celsius

Grease and line two 20 cm cake pans with melted coconut oil

Cake Ingredients:

100g dark 70% or sugar free chocolate

200g coconut oil

250g rice malt syrup or honey (sweetener of choice)

3 eggs

200g almond meal

75g arrowroot flour

1 teaspoon baking powder

1/2 teaspoon of ground cardamon

2 tablespoons organic cacao powder

Pinch of pink salt

150ml unsweetened almond milk

Gently melt the chocolate, and set aside.

In a mixer whip coconut oil and rice malt syrup till well combined, the one at a time add the eggs.

Stir in the almond meal, arrowroot, cacao, baking powder, ground cardamon and a pinch of pink salt.

Once combined, add almond milk and melted chocolate and  gently fold through to combine.

Divide batter between the two pans evenly, bake for 20 -25 minutes or until skewer comes out clean.

*please note all ovens are different and cooking times may vary.

Allow cakes to cool in the pans for 5 minutes once out of the oven, then transfer to a cake cooling rack to cool completely.


Chai Infused Coconut Yoghurt

250g unsweetened plain coconut yoghurt

4 tablespoons of the chai syrup (approximately)

Gently fold the syrup through the yoghurt, taste as you go to infuse the chai syrup flavour into the yoghurt to your liking.

To assemble, spread a layer of the coconut yoghurt on top of one cake, top with the second cake and then spread the top cake with the remaining yoghurt.


*For a stronger and richer chai flavour, sprinkle any remaining syrup on the top of the first cake before topping with the first yoghurt layer, the continue as per the instructions.

*Alternatively, as you cut your cake you can top with a dollop of the yoghurt, instead of covering the entire cake.

By Rebecca O'Mahoney

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Fresh Chai Hot Cross Buns

Posted by Caitlin West on

Is there anyone who doesn't love a hot cross bun fresh out of the oven? I can just hear these little Easter buns screaming out for a good hit of fresh chai to nestle amongst the currants and cinnamon. Get your oven mits on, you wont be disappointed!



250gms of white spelt flour

1 teaspoon sea salt

1 teaspoon dry yeast

1 tablespoon raw suar

3/4 cup currants

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon all spice

1/4 teaspoon ginger powder

1/4 teaspoon clove powder

(if you dont have all the above spices on hand, dont worry too much just use what you do have and perhaps up the amount of Calmer Chai you infuse in the milk)



30gms unsalted butter melted

150ml milk

25ml (a splash) of boiling water

3 heaped tablespoons of Fresh Calmer Chai

50ml olive oil



1. Pour a small amount of boiling water over the Calmer Chai in a jug

2. Add the milk and stir. Allow to stand and infuse. The longer this infuses the more chai flavour will be extracted into the milk


3. In a mixing bowl, add all of the dry ingredients and combine well


4. Pour the milk through a strainer and squeeze as much excess liquid from the chai, through the strainer as you can. 

5.Combine the strained milk, melted butter and oil. Allow for this these ingredients to drop to room temperature

6. Add wet to dry ingredients and stir well. Mixture should look wet but not runny


7. Cover with glad wrap and leave to rise in a warm spot for a couple of hours or until the mix has doubled in size

8. Preaheat oven to 200 degrees Celcius

9.  Dust some flour over your bench and knead the dough for around 30 seconds

10. Divide and shape into balls a bit bigger than the size of a golf ball.

11. Place on a lined tray with around 1cm space in between each one

12. Cook for 20 minutes. When you tap the top of the bun, it should sound hollow

13. Serve fresh with butter and a drizzle of Hiranya Chai honey.  


Enjoy and Happy Easter

Mama Chai xx




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Refreshing, organic chilled teas

Posted by Caitlin West on

Impress your friends and family this Australia day or at your next soiree with a super simple yet super sophisticated jug of homemade iced tea. Check out our tried and tested recipes!


Fragrant Green Iced Tea (Makes 3 cups)


3x Emerald Bloom  (green jasmine tea) Pyramid Infusers 

Fresh Mint

Lavender Leaves

tsp honey

625ml (2 1/2 cups) of water 



Brew your Emerald bloom (80degrees Celcius for 2 mins)

Add honey while hot and stir well

Remove infusers and put in the fridge to cool

Once cooled add mint and lavender leaves 

Add Ice and Serve



Good Ol' Fashioned Iced Tea


3x Evermore (breakfast tea) Pyramid Infusers

1x Lemon

1tsp honey

 625ml (2 1/2 cups)  water



Brew Evermore (Boiling water, 3-4 mins)

Add honey while hot and stir well

Remove infusers & put in Fridge to cool

chop a small wedge of lemon and squueze 1 tsp of lemon juice into tea. Cut remaining lemon into circles and add to cooled tea

Add ice and serve


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Calmer Sutra 'Chaice-blocks'

Posted by Stef Rowcliffe on

Hey fresh chai lovers, that hot sun making it impossible to spice up your life? 

Never fear iced chai baby is here!!!! 


Recipe makes 4 


40g of Calmer or Vegan Fresh Chai

Hot water

500ml Soy Milk

1tsp of Honey or preferred Vegan sweetener



- Add chai to measuring jug 

- Add enough hot water to cover chai 

- Add 1tsp of honey and stir

- Steep for 1 - 2 minutes 

- Add soya milk and stir

- Strain into your iceblock moulds and wait overnight for the chai to set 


Voila a delicious Chaisblock to cool you down on a hot day!


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Calmer Sutra's Vegan Fresh Chai Donuts with salted caramel and macadamia coconut praline

Posted by Stef Rowcliffe on

We are always on the hunt for new and exciting recipes to create with our wet chai's. This mind blowing recipe was posted by one of our customers. A special recipe for the Vegans out there made with our very own 'Vegan Chai'. Thank you @momentsofdi_



1.5 cups tigernut flour

1 tsp of baking powder 

1 cup of coconut sugar

1 tsp cinnamon

2 tsp apple cider vinegar 

1tsp baking soda

1tsp vanilla powder

Calmer Sutra's Fresh Vegan Chai soaked in 1/2 cup of almond milk

2 flax eggs

1 tbs coconut oil (melted)

240ml of coconut milk


1/2 cup macadamias 

1/2 cup shredded coconut



- Strain Calmer Sutra's Vegan Chai

- Mix all ingredients in a bowl 

- Roll 2 tbs of the mixture into a ball and shaping into a donut 

- Bake at 180c for 45 minutes 

- Let cool on a rack



- Bring coconut milk, 1/2 cup of coconut sugar and a generous amount of salt to the boil

- Turn down the heat and let simmer for 3 minutes

- Stir often while letting it cool

Maple Topping

- Toss a handful of macadamias and shredded coconut with a generous drizzle of maple syrup.

- Check every couple of minutes as they burn. 

- Take out and set to cool


The End

- Ice the baked donuts and sprinkle with maple praline.

- DEVOUR! nom nom nom...




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