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Chai Tea for Refugees!

Chai Tea for Refugees!
15th November 2016 Owen McCarthy
In Helping refugees

title-graphicHost a Chai Tea for Refugees Fundraising Party: 21st November – 31st December

Us Brits have a national obsession with a good cuppa!  Spice it up, get some friends and family round, and you could raise money for CalAid’s work with refugees across Europe and into the Middle East.  Chai a little tenderness for those forced to leave their homes and help us keep refugees safe, warm and hopeful of a better tomorrow.

Click on the link below to download a fundraising pack, posters, a Facebook event banner and much more.  In the pack you’ll find a chai tea recipe, event ideas, hints, tips and info about CalAid and the ongoing refugee crisis.  Bring a little winter warmth to your loved ones, and for those in need.

If you have any questions then please email info@calaid.co.uk.  Thanks!

picture1What do I do now?  Easy- peasy.  Just click to download the fundraising pack for a guide and go to our Facebook event page to let us know you’re hosting a party!

Where can you host a Chai Tea party?  You can hold your fundraising tea party in your very own home, office, college or work canteen.

How does it work? 1. Brew up some chai tea. 2. Invite your family, friends or colleagues. 3. Ask them to chip in to CalAid’s work. Hey presto… you’ve done it! Or replace your regular shop-bought coffees and teas with delicious home-brewed chai and donate the cash you save to CalAid’s work.

Chai Tea Recipe
1-2 kettles of boiling water (about 1.5 ltr)
5 tea bags (regular black tea)
1 tsp peppercorns
1 tbsp crushed cardamon pods
1 tbsp star anise
1 tbsp cloves
2-3 sticks cinnamon or 1 tbsp ground cinnamon
1 thumb-sized piece fresh ginger, sliced, no need to peel
3 tbsp sugar (add more or less for your taste)
1 Can sweetened condensed milk, evaporated milk or regular milk.

Put the hot water with the tea bags and all the spices and sugar in a big thermos flask, teapot or saucepan. Allow to brew for a few minutes (at least 3 minutes, the flavour gets stronger with time, but you can keep adding hot water). Pour through a tea strainer or sieve into cups. Add milk to taste. Add more sugar (or honey) if needed (it helps release the spice flavours).

If you are making enough for the office to dip into all morning, maybe use a slow-cooker (with a ladle) which will keep the chai warm and gently infusing with spices. Top up with more boiling water and replace the tea bags as you go. Variations and experiments are part of the fun – try out different proportions of spices, different types of sugar, sweetner and milk. For example, a version without milk can be made from just cinnamon, star anise, peppercorns and lemon peel.


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