I’m trying to use up the rest of my 52teas Gingerbread Chai to make more room (almost there, one round of brewing left), so I decided to brew some up, let it cool, and combine it with some Red Leaf Pumpkin Pie black matcha for a cold latte. This was my randomly thrown together recipe:
1/2 tsp Red Leaf Pumpkin Pie black matcha
1/2 cup soy milk
1/2 cup steeped Gingerbread Chai
3 ice cubes
1/2 tsp vanilla agave nectar
The result is much better than drinking the Gingerbread Chai hot with some milk and sugar. The black matcha base grounds the spices in the Gingerbread Chai, in my opinion. Without the matcha, I find the Gingerbread Chai to be a little too heavy on the ginger, thus making it more two-dimensional. Now, the spices meld together with an earthier base to create a bold, yet much smoother result.
