Prana Chai

I’m in heaven every time.

My vague theory on why soy milk is so good in chai, is that the spices in chai stimulate digestion and the soy protein gives you something good to digest.

Legit soy milks like Bonsoy though, not the So Good stuff with additives and flavourings. I used to like that artificial-y vanilla soy, but I’ve really grown out of chemical additives with my tea. It makes me feel strange now and it’s just not for my constitution, personally.

So whatever all-natural Australian honey they use in Prana Chai.. I bow down.

Honestly, Prana Chai does the best sticky chai. They roast the spices , use premium black tea and cover it all with some lovely quality honey.

Stovetop makes all the difference to truly extract the most from the ingredients. I use Lactose-Free milk (naturally sweeter than regular milk), or Bonsoy. Any milk would be wonderful in this, really.

The decaf option is heaven-sent for cold evenings and I’m so, so happy this product exists.

After 9 years hiatus from Steepster, I am BACK.

I read all my old notes, it was a trip.

Prana Chai is the best chai I’ve had. They roast the spices first. Been sipping this for 10 years.

A must for chai latte lovers! This chai is premixed with honey, so it is a sticky lump that is preserved naturally for 1 year of shelf life.

The ratio takes some tinkering, I liked 8oz of milk with 12 grams of tea. YMMV on how many cardamon pods you get.

Prana Chai is fresh tasting, with a good amount of spice. No bitter or astringency despite me simmering it on the stove for awhile to get the taste right. I did not need to add any sweetener, but you might want a touch of honey.

Full review on Oolong Owl http://oolongowl.com/prana-chai-tea-review/

A beautifully silky, cardamom heavy chai. Naturally preserved with honey, so no added sweetener is necessary.