OMG.
Last time I tried this tea, I brewed it the normal way – pour the hot water over the leaf, let the whole thing steep for a few minutes.
This time, based on reviews by others about this tea, I tried making it as a latte. I took 2.5 tsp of leaf, 2 cups of almond milk, and then simmered the tea in the milk. I then took a mug and put a dollop of cinnamon honey in the bottom. It took a few minutes at least for the liquid to boil, but once it did boil, I simmered it the boiling milk for 5 minutes, then poured this beautiful mocha-coloured liquid into the mug with the waiting honey, and then stirred.
Oh. My. God. This is good. The nuttiness of the almond really comes through, but it mixes so well with the earthiness of the tea and the spices. The flavour is just full and round inside my mouth – so full, that I have to drink this tea in slow sips or my tongue will get overwhelmed. It does leave a slightly sour aftertaste, but I don’t mind, since the milk is dairy-free.
I MUST DO THIS TO ALL OF MY CHAI TEA FROM NOW ON. ESPECIALLY THE CHOCOLATE CHAIS.
Oooh, this is tasty! I’m bumping up the rating accordingly, from 77 to 80.
PS: I just got notice this morning that a non-fiction memoir piece of mine will be published in an anthology later on this year! Yay!
Edit: I also think I’ll try to use up my cinnamon honey in the same way – with milk lattes like this. Yum.
Flavors: Cinnamon, Earth, Nuts
Congratulations on having your memoir piece published! That’s awesome!!!
OOooh!! Mucho congrats. That’s awesome!