KUROMAME HERB CHAI

We were given some black beans grown by a farmer in Otaki. We thought it would be delicious to make chai by simmering these large, fine beans in milk, as a way to make our products.

The herb-filled chai I had at Naeme was also very delicious, so I came up with my own blend. I blended plenty of cinnamon leaves from the garden with plants unique to mitosaya, such as ginger and turmeric, and accented it with the aroma of Naeme's chocolate mint.

If you use milk, I think the trick is to simmer it in water first, then add the milk, and finish it without letting it boil.

Soy milk, oat milk, almond milk, whatever your favorite milk is, give it a try!

Ingredients: Roasted black beans, cinnamon leaves, cinnamon, chocolate mint, old root ginger, blueberry leaves, flowering myoga leaves, spring turmeric, bagasse vine, cardamom

We were given a share of black beans grown by a farmer in Otaki. I came up with the idea that if we were going to make use of these large and splendid beans in our products, it would be delicious to make a chai with milk and a savory stew.

The herb-filled chai that we received from Miao Me was also very delicious, so I decided to make my own blend. I used a lot of cinnamon leaves from my garden, and blended in some of mitosaya's unique plants such as ginger and turmeric, accented by the chocolate mint from Naome.

If you are using milk, I think the trick is to boil it first with water and then add milk to finish it off without letting it boil. You can use soy milk, oats milk, or almond milk. You can use soy milk, oats milk, almond milk, or any other milk you like.

Ingredients roasted black soybeans, cinnamon leaf, cinnamon, chocolate mint, old root ginger, blueberry leaf, flower myoga leaf, spring turmeric, houttuynia, cardamom