I love this blend, but I’ve oddly never had it as a traditional chai, so I decided to change that (last night, when Steepster was acting wonky). Stovetop, 1 cup milk, 1 cup water, honey, simmered for 10 minutes. Perfect!
The honey brings out the buttery notes in this blend, and it’s more distinctly “chai” than the gaiwan method (which brings out individual spices instead of the signature chai mishmash). There’s also a lot more chocolate, in fact some pretty darn strong cocoa notes! This is a perfectly balanced chai when prepared this way, no single note dominates but they all meld together beautifully. I wonder how it would taste with almond milk…
