Are you a chai enthusiast who loves trying out new recipes and all-natural chai ingredients? Perhaps you have heard of Sticky Chai but do not know much about it. So, what is Sticky Chai, and why is it so popular? We’ve answered this and more below.
What is sticky chai?
What is sticky chai? Sticky Chai is a type of tea that is wet chai. It’s blended with black tea and aromatic spices that are coated in honey, agave, or coconut nectar. As a result, it gives a shiny, sticky texture. Unlike dry chai, which is a simple mix of tea leaves and spices, Sticky Chai is already infused with natural sweetness, making it easier to brew and more flavourful.
So why is it called “sticky chai”?
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The "chai" part comes from the Hindi word for tea.
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The "sticky" describes the moist, honey-coated texture of the blend.
The benefits of brewing sticky chai
Sticky chai is a delicious, straightforward and easy way to make an exceptional tasting spicy chai at home. Several of the ingredients in a typical blend offer the drinker a number of health benefits.
A natural source of antioxidants
At its core, Sticky Chai is made with black tea, which contains polyphenols—antioxidants that help fight oxidative stress and support heart health (Khan & Muktar, 2019). Add in warming spices like cinnamon and cloves, and you’ve got a drink that may help with inflammation, blood sugar balance, and overall wellness.
In simpler terms? Those ingredients work behind the scenes to protect your body while you enjoy your cup.
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Supports heart health by helping regulate cholesterol.
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May improve metabolism and blood sugar balance.
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Helps fight free radicals that contribute to aging.
A naturally balanced sweetness:
While Sticky Chai is slightly sweet thanks to honey, agave, or coconut nectar, it’s also balanced with Ceylon cinnamon, a spice known for its ability to support blood sugar regulation. This means that while you get a natural hint of sweetness, you’re also drinking something that won’t spike your blood sugar the way refined sugars do (Gunawardena et al. 2017)
A more gradual energy boost:
Sticky Chai contains caffeine from black tea, but unlike coffee, it delivers a more balanced energy boost without the intense spikes and crashes. The combination of tea and spices helps release caffeine more gradually, making it a great option for those looking for a gentler pick-me-up (Lin et al. 2003)
Sticky Chai vs. Wet Chai vs. Dry Chai
The biggest difference between Sticky Chai, Wet Chai, and Dry Chai is the sweetener and texture. Here’s a quick breakdown:
Sticky Chai is the easiest to brew - just simmer in milk, no extra sweeteners needed!
| Type | Texture | Sweetened | Best Brewing Method |
|---|---|---|---|
| Sticky Chai | Wet, sticky | Yes (honey/agave) | Simmer in milk for a smooth, creamy taste |
| Wet Chai | Moist, slightly sticky | Yes (fresh ginger, honey) | Brew like Masala Chai, with water or milk |
| Dry Chai | Loose-leaf, dry | No | Boil with spices & milk, strain |
See also: What is dirty chai?
Where to buy sticky chai?
If you are looking to buy Sticky Chai, there are several online and physical shops you can choose from. Sticky Chai blends are available under different names and packaging sizes. An example is the Monk’s Organic Chai, a Sticky Chai blend sold at Monk’s Chai and available to ship worldwide.
To get the best flavour out of our product, please note the average simmer time is 3 minutes, and you can choose to add more spices and a sweetener for a better taste!
However, before choosing the best wet sticky chai latte spices to buy, check the labeled ingredients to ensure they are what you expected. This will also give you an idea of the other ingredients you may need for that perfect taste.
Now that you know what is sticky chai, its benefits, and how to make a cup of chai tea. it’s time to try out this sticky, organic sweetness.
Reference list:
(1) Khan N and Mukhtar H (2019) ‘Tea Polyphenols in Promotion of Human Health’, 11(1):39, Nutrients.
(2) Lin YS, Tsai YJ, Tsay JS and Lin JK (2003) ‘Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves’, Journal of Agricultural and Food Chemistry, 51(7)1864-1873.
(3) Gunawardena HP, Silva KDRR and Sivakanesan R (2017) ‘Ceylon Cinnamon Improves the Blood Pressure, Lipid Profile and Antioxidant Status of Prehypertensives’, Proceedings ofWayamba University Research Congress 2017, Senate Research and Higher Degrees Committee.