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Chai Latte Without Lactose – Pure, Plant-Based, and Full of Flavor
date: 22Apr, 2025
Comment:
A warm chai latte. Fragrant. Deeply spiced. A soft embrace in a cup. But for those who are lactose intolerant, that dream often ends in bloating or discomfort. Many chai latte brands use milk powder or milk creamer as a base — even if it's not always clearly labeled. At Molina Chai, we do things differently. We craft chai for everyone who wants to enjoy — even if you’re lactose-intolerant, prefer plant-based choices, or simply want to drink more consciously.
Coconut Blossom Sugar vs. Cane Sugar: A Sweet Choice for Body and Earth
date: 17Apr, 2025
Comment:
In a world where we’re becoming more mindful about what we eat and drink, attention is shifting to how our products are made — and rightly so. Because a sweet moment of stillness, like a warm cup of chai, may seem small… but the ingredients inside it make a world of difference. At Molina Chai, we intentionally choose coconut blossom sugar over refined cane sugar. A choice that’s not only better for your body, but also for the planet.
Our Spices: Turmeric - the golden heart of the East — and of our Molina Chai Concan
date: 09Apr, 2025
Comment:
There are spices that come and go. And then there are those that stay — rooted not just in soil, but in the soul of a people. Turmeric is one of those. A sunset in powder form, a fragrant whisper from centuries past. A spice born in the red earth of the South, where the sea sighs against the Konkan coast and the air hums with warmth and spice.
Our spices: The Gentle Soul of Molina Chai Mesoamerica
date: 09Apr, 2025
Comment:
In the world of chai, spices are more than just ingredients – they tell stories. From fiery cardamom to sweet cinnamon, every spice carries a piece of history, a sense of place. In our Molina Chai Mesoamerica, we add an unexpected but enchanting note: lavender. A flower that doesn’t just smell like calm, but is deeply rooted in the culinary and cultural traditions of southern France.