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Mighty Leaf Bombay Chai Tea  - 100 Pouch Box

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Mighty Leaf Bombay Chai Tea - 100 Pouch Box

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Availability: In stock

$43.99

Bombay Chai, made from black tea leaves with subtle hints of pepper, orange, cinnamon, cardamom, and clove. Bombay Chai makes an excellent pick me up drink any time during the day.

Preparation    
  1 pouch / 12 oz    212° F
   4 Minutes
     
Caffeine Origin Ingredients
   Moderate Caffeine India Black Tea Leaves, Cinnamon,
Pepper, Cardamom, Ginger,
Star Anise, Natural Flavors, Cloves
          
 Notes
  • Tea Type:  Black tea bags
  • Leaves:  Black tea leaves
  • Aroma:  Spicy
  • Moderate Caffeine

Dirty Chai Latte

Makes 1 Latte

Ingredients:

2 Pouches Bombay Chai
1 oz. Coffee or espresso
6 oz. Milk
0.5 oz Simple Syrup

Directions:

1. Steep Pouch in 3 oz. 212° water
5 min then remove the pouches.
2. While tea steeps, heat milk on the
stove or with a steamer.
Be careful not to allow the milk to boil.
3. Combine remaining ingredients and serve hot

Bombay Chai makes an excellent pick me up drink any time of day. Serve to guests as a welcoming gesture in your home. Instead of coffee, try drinking chai in the morning with milk and sugar. Prepare a Chai Latte, using steeped Bombay Chai, steamed milk, sugar and powdered cinnamon or nutmeg on top.

Bombay Chai Turkey Brine

A unique twist on traditional turkey brines - our Bombay Chai tea paired with brown sugar serves up a savory and mouth-watering turkey experience.

Prep Time: 25 minutes
Cook Time: 3 hours
Serves: 20-22

Ingredients:

20-22 pound turkey
15 Mighty Leaf Bombay Chai Tea Pouches
2 cups kosher salt
1 1/3 cups light brown sugar

Preparation:

Bring one and a half gallons of water to a boil in a large pot. Remove from heat. Add the Tea Pouches and steep for about 20 minutes. Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.

Submerge the turkey in the tea brine. Refrigerate for 36-48 hours.

Drain the turkey. Pat dry. Stuff with your favorite stuffing. Tie the legs together. Brush with oil and roast for about 3 hours till the thermometer registers an internal temperature of 175 Fahrenheit. Let it rest at least 30 minutes or more before carving.

Bombay Chai BBQ

Ingredients:

5 Pouches Bombay Chai
1 cup 212° water
2 cups tomato puree
1/2 cup apple cider vinegar
5 tbsp light brown sugar
4 tbsp sugar
2 tbsp kosher salt
1 tbsp fresh ground black pepper
1 tbsp onion powder
1 tbsp ground mustard
1 tbsp lemon juice
4 cloves crushed garlic
1 tbsp Worcestershire sauce

Directions:

1. Steep pouches in 1 cup (212°) water 6 minutes
2. Combine all ingredients in a medium saucepan and bring to a boil
3. Reduce heat to a simmer and cook (uncovered & stirring often) for 1 hour or until you achieve desired thickness

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