Sil

I agree that steeping in milk is really a whole different world of Chai. And most are really wonderful with the right honey. I tried clover and orange blossom and like those. Wild flower honey wasn’t as good.

oooh orange blossom honey… mmmm man that sounds good!

Sil, I’ve just been playing around, and what I’ve discovered is that I can’t really mess up chai. What I do is bring milk (cow, non-cow, whatever you drink) and water to a boil (maybe two parts water to one part milk? I just guess), then add tea and sugar. I let it simmer for a few minutes (3-5ish for black, 6-8ish for rooibos or honeybush) and then strain it into my mug. A couple of minutes here and there, a little more or less tea, it really doesn’t matter too much (meaning that nothing I’ve done has resulted in something undrinkable).

Hope that helps! =)

Oh, and I much prefer sugar (the brown granules—raw, turbinado, Demerara, whatever) to any kind of honey in chai. But everyone’s tastes are different, so try everything out and go with whatever works for you!

I tend to like my chai brewed with half-and-half or fat free half-and-half. I like the creaminess it adds. However, it does seem to mute the spices somewhat (I use 2 parts milk to 1 part water) so I use about twice the tea that I would normally. I’ve also found at least with Butiki that if I steep in this method, I can leave the tea steeping for the time it takes to drink an entire pot and it doesn’t get a bit bitter at all. I can also usually get a second pot, though it isn’t as strong.

Nice! More stuff to try, thanks Nicole! =)