Sansho Dirty Chai Latte, Horecava 2024


  • 2 Cardamom Leaves
  • 2 Kaffir Lime Leaves
  • 2 Sechuan Buttons
  • 1 spoon black tea
  • 3 Sansho Leaves
  • 1 slice of ginger
  • 1 star anise
  • 1 pod Planifolia Black Vanilla
  • Planifolia Black Vanilla powder
  • Sereh (lemongrass)
  • Seeds of Ghoa Cress
  • 2 Shiso Leaves Purple
  • Oatmeal milk
  • 1 espresso ethiopia
  • 5 litres of water


  • Combine the black tea, Planifolia Black, ginger, star anise, Kaffir Lime Leaves, Sansho Leaves, sereh, Ghoa Cress seeds, Sechuan Buttons, Cardamom Leaves and Shiso Leaves Purple in a large pan of water.
  • Allow this to simmer against the boil for 5 hours until it becomes a nice flavorful base chai.
  • Pour the hot chaitea, esspresso and warm whipped oatmeal milk in layers in a glass.
  • Sprinkle with vanilla powder and top with a Sansho Leaves to complete the sensation.

Recipe: Eric Miete

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