A proper sticky chai is one of life’s small luxuries — honey-coated loose-leaf tea and whole spices, simmered stovetop into a rich, café-style latte. This is our guide to the best sticky chai and chai tea in Australia, how it differs from a teabag or powder, and the blends we brew ourselves.
What is sticky chai?
Sticky chai is loose-leaf black tea and whole chai spices coated in honey, so the leaves clump together. You brew it on the stovetop with milk, and the honey means it often needs no extra sweetener. It is the café style of the traditional Indian masala chai — for the full story, see our sticky chai vs masala chai guide.
Our chai picks
- Organic Sticky Chai — $16: organic black tea, whole chai spices & Himalayan honey. The best-seller, brewed stovetop.
- Simara Sticky Chai — $21.90: a coconut-nectar sticky chai, a WA café favourite.
- Simara Original Chai — $21.90: cardamom, cloves, cinnamon & ginger ground with coconut sugar for a smooth latte.
- Organic Masala Chai — $14: strong organic black tea with nine whole spices, blended in Margaret River.
Want to try a few? The Simara pack special ($46) bundles the Kagoshima matcha and coconut-nectar sticky chai with a calico bag.
How to brew a sticky chai latte
Simmer a spoonful with water and milk (dairy or plant) in a small pot for a few minutes, then strain. Sweeten only if you want to — the honey coating usually has it covered. For timings and ratios, see our stovetop masala chai method, or try it cold with our iced sticky chai for summer.
More from the tea range
Not a chai drinker? Explore golden turmeric chai ($14), the matcha, hojicha & blue matcha guide, or the full organic teas range — 24 loose-leaf blends from $14, delivered Australia-wide.
Frequently asked questions
What is sticky chai?
Sticky chai is loose-leaf black tea and whole chai spices coated in honey (or another natural syrup), which makes the leaves clump together — hence “sticky”. You brew it on the stovetop with milk for a rich, café-style chai latte. It is different from a dry chai teabag or a pre-mixed powder.
What is the difference between sticky chai and masala chai?
Masala chai is the traditional Indian spiced tea. Sticky chai is a modern Australian café style of masala chai where the leaves and spices are bound with honey. Both are brewed with milk; sticky chai simply arrives pre-sweetened and clumped. Read our full sticky chai vs masala chai guide for the detail.
What is the best sticky chai in Australia?
Our best-seller is the Organic Sticky Chai ($16) — organic black tea, whole spices and Himalayan honey, brewed stovetop. For a coconut-nectar version, the Simara Sticky Chai ($21.90) is a café favourite. Try both to find your house blend.
How do you make a sticky chai latte?
Simmer a spoonful of sticky chai with water and milk (dairy or plant) in a small pot for a few minutes, then strain. Sweeten to taste — though the honey coating means it often needs nothing extra. See our stovetop masala chai method for step-by-step timings.