Suggestions for Chai Preparation Wet or Dry mixture.

Discussion in 'Food & Cooking' started by foodtroll, Mar 30, 2011.

  1. foodtroll


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    Culinary Student
    Hi all, I'm new to the forum, but have been reading for awhile now.  I have gone through many of the threads on Chai teas here to garner a bit of an idea on what people like to use in their spice mixture and I have made many variations on my own at home or in single or small batch sizes.

    What I was wondering is if anyone has any experience and perhaps tips on producing either a wet or dry mixture to utilize at the restaurant I am working at.  We are a full-service coffee shop/deli/etc. and have all of the appropriate equipment to make a litany of coffee-shop products, yet we are using the cheap concentrate mix that just lacks anything that resembles taste.  I would love to hear people's opinions on wet vs. dry mixes and of course if there are any ideas for producing this beverage for a larger volume.