Tiki Breeze Masala Chai Concentrate (11+1 Mix)
 
Spiced, aromatic, and smooth. Tiki Breeze Masala Chai Concentrate blends black tea with classic masala spices—cinnamon, cardamom, ginger, clove, and a hint of black pepper—for a cozy, balanced chai that pours cleanly into hot or iced drinks. The 11 + 1 mix keeps flavor consistent and costs tight: just one part concentrate to eleven parts milk/water for café-perfect chai every time.
 
Highlights
Consistent 11:1 dilution (no grit, no blender needed)
Works with dairy or alt milks (oat, almond, coconut)
Hot, iced, or blended; great base for dirty chai & seasonal specials
Shake well. Best practice: refrigerate after opening.
 
Recipe Guide (single-cup builds)
Mix ratio: 1 part concentrate : 11 parts milk/water (final drink = 12 parts).

If you use a 0.5 oz pump, “pumps” are approximate.
 
Cup Size
Concentrate
Milk/Water (or Milk Blend)
Pump Guide*
8 oz
0.67 oz (≈ 20 ml)
7.33 oz (≈ 215 ml)
~1½ pumps
12 oz
1.00 oz (≈ 30 ml)
11.0 oz (≈ 325 ml)
2 pumps
16 oz
1.33 oz (≈ 39 ml)
14.67 oz (≈ 435 ml)
2½–3 pumps
20 oz
1.67 oz (≈ 49 ml)
18.33 oz (≈ 540 ml)
3–3½ pumps
*Assumes 0.5 oz per pump. Adjust if your pump size differs.
Builds
Hot Chai Latte: Add concentrate to pitcher, fill to volume with milk (or 70/30 milk:water). Steam to 150–160°F.
Iced Chai: Combine concentrate with cold milk, stir, pour over ice.
Dirty Chai: Add 1–2 espresso shots, then top with milk and concentrate at the 11:1 ratio.
Blended Chai (16 oz): 1.33 oz concentrate + 6 oz milk + 1–1½ cups ice; optional ½ oz vanilla or caramel.
Batch Prep (back-of-house)
2-Liter pitcher (67.6 oz finished): 5.63 oz concentrate (≈ 167 ml) + 61.97 oz milk/water (≈ 1.83 L).
½-Gallon (64 oz finished): 5.33 oz concentrate (≈ 158 ml) + 58.67 oz milk/water (≈ 1.74 L).
1 Gallon (128 oz finished): 10.67 oz concentrate (≈ 315 ml) + 117.33 oz milk/water (≈ 3.47 L).
5-Gallon keg (640 oz finished): 53.33 oz concentrate (≈ 1.58 L) + 586.67 oz milk/water (≈ 17.35 L).
Pro tips
For a creamier profile, use 100% milk or 80/20 milk:water.
Add ½–1 oz vanilla or brown sugar syrup to create a “house” chai.
For cold brew bars: whip 2 oz heavy cream + 4 oz milk + 0.5 oz concentrate for Chai Cold Foam.
Signature Ideas (menu-ready)
Maple Masala Latte: Chai + milk + ½ oz maple syrup; dust with cinnamon.
Vanilla Iced Chai: Chai + oat milk + ½ oz vanilla; shake hard, serve over ice.
Pumpkin Dirty Chai (seasonal): Chai + espresso + milk + ½ oz Tiki Breeze Pumpkin Spice Syrup.
Coconut Chai Fizz (mocktail): Chai + soda water + splash coconut milk + orange twist.