After today’s lovely pu erh experience, I decided I needed something sweet and chewy, and I thought for a minute about having some Tazo decaf chai. Then I thought since it was a relatively slow Friday, why not have something that was likely to be better when I had some time to make it.
So I broke out my sample of this.
OMG. OMG. OMG. This flavor. I can’t believe I even considered the Tazo decaf. I must have been temporarily insane.
First, let me say that I didn’t even follow the instructions very well and I used ingredients that would likely make purists wince. I used splenda instead of sugar (hey, I’m a middle aged mom and I have to watch those calories!), I used 1% milk instead of whole milk (same) and I used the only loose leaf “black” tea within easy reach and not flavored, and that was the Mariage Freres Princeton Darjeeling.
Second, there was a scary moment when all the water boiled away and I feared I would end up stir frying the leaves. I remember thinking when I dumped the leaves into the pot that 1 cup of water boiling for 10 minutes was likely to completely boil away and what then? The “what then” turned out to be that almost exactly at the moment the water disappeared, it was time to put the milk in. Whoa.
Third, I am the first to admit that I have only recently been deflowered when it comes to chai, and the chai I’ve had has been Tazo/Starbucks. So whether this is good on the scale of chais is something I can’t say.
But whether it is good in an absolute sense, I can. It’s like drinking freshly baked gingerbread. Even with 1% milk, it’s rich, thick, creamy. It is so yum, there ought to be a law.
And of course, I went to add it to my order and they’re out of it. Sigh.