Spicy and sweet, this chai is a dessert in a cup. Coconut, cinnamon, ginger and more blend together in perfect harmony. I pick up a kind of butterscotchy flavor. I’m going to go off on a tangent. Are you with me? I have one suggestion: if you feel that rooibos based chais are a little lacking in a sturdy base, go ahead and add some loose rooibos, and add some more time to your steeping. I have found that in general, there is not enough rooibos and that steeping time tends to be under-estimated. If your approach to rooibos is, “where’s the flavor?” just try it: double or triple the amount of rooibos used, whether you are brewing straight up rooibos or a blend such as chai, and add several more minutes to your steeping time. The result is an infusion with more oomph, and a richer mouth feel. This approach is extra important with blends, where the exuberant spices and chunks of deliciousness can crowd out the rooibos, literally. This message has been brought you by The Rooibos Awareness and Appreciation and Tolerance Society (RAATS). Who died and made me queen of all things Rooibos? Well, I could tell you, but…
