At first glance, it looks like an ordinary tea with milk. But once you taste a well-made chai latte, you immediately know it’s something more — a drink that blends history, culture, and the aroma of spices from the farthest corners of the world.
Roots in India
Chai — simply “tea” — has been part of Indian life for centuries. It is not just a drink but a social ritual. Traditionally, it was prepared with black tea, milk, sugar, and a blend of spices known as masala. Every home and every family had its own recipe, usually built around ginger, cardamom, cinnamon, cloves, and pepper.
Originally, chai was a street drink, sold by chai wallahs in small clay cups. Over time, it became a symbol of daily life and hospitality in India.
San Francisco and the David Rio brand
In the 1990s, chai arrived in the West — especially in San Francisco. This is where David Rio was founded in 1996, taking the traditional Indian drink and giving it a new form: creamy, convenient, and easy to prepare in cafés or at home.
David Rio focused on quality, flavor, and meaningful values from the very beginning: each chai blend is named after an endangered animal species (e.g., Tiger Spice Chai®), and a portion of profits goes to wildlife protection and animal welfare organizations. This makes drinking chai latte more than a treat — it's also a small act of solidarity.
Today, David Rio chai is available in over 50 countries, loved by cafés and home chai lovers around the world.
Bacanha and the modern twist
You can easily give classic chai latte a new dimension. One way is to add Bacanha Cardamone syrup, which deepens the cardamom note and enhances the drink’s oriental character.
Why Bacanha?
- because it’s organic,
- because it’s made in Paris using natural ingredients,
- because it perfectly blends aesthetics (amber bottles) with functionality.
This little twist makes a chai latte even more expressive.
JAVA Coffee Roasters & Sproud — a duo that makes a difference
Every chai latte needs a milk base. For a plant-based version, Sproud Barista works beautifully — it foams like regular milk and blends perfectly with spices. For decoration, add a touch of Sproud Cream, a plant-based whipped cream that completes the experience.
And if you’re in the mood for something that bridges tea and coffee — go for it: add a shot of JAVA Coffee Roasters espresso to your chai latte. That’s how the famous Dirty Chai is made, beloved in cafés worldwide.
Chai Latte recipe with David Rio & Bacanha
Ingredients (1 serving):
- 2 tsp David Rio chai (e.g., Tiger Spice)
- 150 ml Sproud Barista plant-based drink
- 2 cl Bacanha Cardamone syrup
- Sproud Cream plant-based whipped cream
- optional: 1 shot JAVA espresso (for Dirty Chai)
Preparation:
- Dissolve David Rio chai in a small amount of hot water.
- Heat and foam the Sproud plant-based drink.
- Combine the chai base with the foamed drink and add Bacanha syrup.
- Top with Sproud Cream and a pinch of cinnamon.
Chai Latte as a ritual
This drink brings people together — in India, in San Francisco, and in Warsaw. Warm, aromatic, full of spices and stories. Thanks to David Rio, Bacanha, and Sproud, you can make it at home in just a few minutes while keeping the values and flavor that define these brands.
👉 Explore David Rio chai, Bacanha syrups, and Sproud Cream, and create your own chai latte ritual.
