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While we recommend one method for the best results, Bantu is made to be adaptable. It can easily slot into your café’s (or personal!) existing routine—that’s why we offer a few different options to suit your flow!
Electric Pot Method
(we recommend this!)
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Add 15g of Bantu to the Bantu pot, then pour in 100ml of water. Bring to a boil.
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Once boiling, add 250ml of milk to the pot.
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Heat until the mixture just begins to boil, then immediately remove from the heating element to prevent overboiling.
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Stir well, then strain into a cup.
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Add sweetener to taste.
Steam Wand Method
1. Add 15g Bantu Mix to a milk jug/pitcher. Cover mix with 50mL boiling water and stir.
2. Add 250mL of milk/alternate milk to your pitcher. Heat mixture to 90°C, or as hot as possible without scalding the milk (chai is best served steaming hot!)
3. For a stronger brew, steep for another minute.
4. Stir mixture again, and strain into a cup. Add sweetener to taste.
5. Drink up!
