Despite this chai not being exactly perfect, I’ve really developed a taste for it. I’m about halfway through my second tin now.
I still prefer it without milk, mostly because it isn’t really spicy enough to stand up against it. The flavor still doesn’t scream “chai” to me… it’s more like a cinnamon bun!
Since summer arrived, I’ve been making it into iced chai and taking it places. I tend to let it steep for a good long time with two bags plus one bag of Harney & Son’s Vanilla Comoro. I generally use only a few ounces of water to steep it in, then add sweetener and enough ice to fill a pint glass. Upping my rating!