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I picked up some of this on a whim at a local natural food market from the bulk section. I am always happy to find places that have loose leaf. There aren’t many around here.

Taken with plenty of milk (about 1/3 milk, 2/3 water) and sugar (2-2.5 teaspoons per 12 oz mug), this is a fantastic tea. From what I have researched masala chai is meant to be taken that way: sweet and quite milky. Sometimes even sweetened condensed milk is used. However, I do think that if less sugar was used and the tea was drunk in a more pure state it might seem too spicy. Probably not for you if you hate clove, since it seems to be the most prominent spice. I haven’t tried many other blends of chai, but this one makes me want to see the subtle differences in spice between blends and try other brands.

Preparation
205 °F / 96 °C 4 min, 30 sec

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