For fun, and because I’m making this in my little two-cupper, I’m trying this two ways. First, I’ll have a cup clear, and then doctored up the way I usually do chai. Yes, the second cup will be oversteeped, but it will have milk in it, so I assume that it’s a pretty fair trade.
The clear cup is not bad actually. Mild, sweet, and spiced. The fennel, while it doesn’t make me think of traditional chai, adds a nice flavour (and makes me think a little of pastry for some reason). The creaminess almost works parallel to the flavours with milk added, rather than completely blending. It’s an interesting sensation, but I thick I enjoy it. Really, it’s not bad either way.
Preparation
Boiling
5 min, 0 sec
