Definitely one of those american version of indian chai(which itself mean “tea”). It seem pretty simple one to me, might be cause I am used to a lot of spices and was kind of expecting it. While a real chai must have milk(not cream) and sugar(not honey), this is one which you can take as it is. Just make sure that you do not over brew it. My real complaint with the tea is that its predominantly Cinnamon-ised. While in real chai the two main spices are Ginger & Cardamom(which seem to have been lost in cauldrom of spices this tea have). In reality you just need some Ginger & Dried Cardamom as spices to make a great cup of chai.
Below is how to make your own good chai at home(skip it you do not care for it) :)
Water – one cup
Milk(whole) – 3/4 cup (depends on taste, so be careful)
Sugar – 2 teaspoon (agan depends on taste)
Ginger – 1/2 inch (mash it up)
Green Cardamom – 2-3 (just crush it, whole – do not leave the covers)
Good Assam/Darjeeling Tea – Tata Tea Gold(blend of CTC & Long leaf tea) – 1.5 teaspoon
1. Heat up the water, DO NOT let it come to a rolling boil.
2. Once you see the bubbles forming up, put in the tea & ginger.
3. Most Important – Let it remain in low heat itself for about 8-10 minutes. If you heat it up a lot then the tea will become bitter, but less heat and long time imparts all the flavour.
4. Add Milk & Sugar, push up the heat to Medium and let it come to boil for once.
5. Add Cardamon – Let it Boil for a second time, a take it off the stove top.
6. Wait for couple of minutes before you filter it out. Do not sqeeze the filter at all.
Use more Cardamom in Summer time, and more of Ginger in winter. The dominant spice normally vary according to the season. Also cardamom oil is not a substitute for real cardamom in this tea.
Now its time to enjoy a real cup of Chai. :)