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the vanilla is not as strong as I’d like, but the spices are fairly balanced (I don’t like my chai too spicy.) Most vanilla chai I’ve had was from a powdered mix which comes out creamy because of the milk. I will experiment with steeping time and milk/water ratios. I think this could make a good vanilla chai latte eventually (but may need to add a drop of vanilla extract).

Preparation
200 °F / 93 °C 5 min, 0 sec

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Greensboro, NC

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