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I tried using blackstrap molasses as a sweetener in this, and the tea is strong enough to stand up to it! Hmm I wonder how molasses would be in the gingerbread chai I still haven’t opened…?
I’m going to have to try straight-up molasses on something soon. It’s bone-chilling damp and upper 40’s here … may just be the right weather to experiment!
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Avid reader, tea drinker, Anglophile