Mayan Chocolate Chai

Tea type
Black Chai Blend
Ingredients
Not available
Flavors
Chocolate, Cinnamon, Nutmeg
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by 52teas
Average preparation
205 °F / 96 °C 5 min, 0 sec 11 oz / 315 ml

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From Our Community

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140 Tasting Notes View all

  • “Got this as a gift from the wonderful and smart Carolyn! I love chais. And I love chocolate. And I love things w/ chili/red pepper. I have my chais 2 ways, w/ and w/o milk. I don't sweeten my...” Read full tasting note
    100
    Cofftea 865 tasting notes
  • “HOLY CRAP. My throat is on fire! I just drank an unsweetened/milk-free sip of the tea and it's ridiculousy spicy. Definitely need MILK. And SUGAR. (It did taste good though, once I got past the...” Read full tasting note
    94
    kittenna 2246 tasting notes
  • “TTB 1.2 I've heard a lot of great things about this tea but I admit I was a bit afraid of the cayenne included in this blend. The dry tea smells really good - mainly of chocolate but the cayenne...” Read full tasting note
    97
    mrawlins2 1015 tasting notes
  • “I've been awake for a few hours and just feeling kind of blah... when it occurred to me that I hadn't taken the time to make myself a cup of tea. You see, my youngest is a bit under the weather...” Read full tasting note
    79
    LiberTEAS 4405 tasting notes

From 52teas

The Mayans worshiped a chocolate deity and every year, they sacrificed a chocolate colored dog to it. Kind of nasty. Not at all like this awesome tea.

It has been called “a delicious kick in the mouth”: Our traditional masala chai blended with organic cacao nibs and cayenne pepper! Hold on to your tastebuds, this tea has some BITE!

Ingredients: Assam tea, ginger root pieces, cinnamon, green cardamom, cacao nibs, almonds, cayenne pepper, natural and/or artificial flavors.

About 52teas View company

At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.

140 Tasting Notes

1
970 tasting notes

On the strength of my experiment with Bluebird’s Dark Choc Chilli Chai, I decided to risk another cup of this. My first cup was ALL cayenne pepper, and it was not pleasant. This time, I’ve brewed it at half strength, and added plenty of warmed milk.

Tentative first sip.

It’s STILL cayenne pepper, and there can hardly be any tea in this cup. Given that it’s almost white from the milk, I would have thought hardly any flavour could come through, but it has. It’s more bearable than the first cup, but it’s still creating an unpleasant burn at the back of my throat, and I’m not really getting any chocolate or spice. Just cayenne pepper.

sigh

I really did want to like this one, but perhaps we’re just not meant to be friends.

Preparation
Boiling 3 min, 30 sec

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72
1604 tasting notes

This is the end of my little sample and I had it plain with a bit of honey added to it which turned out to be really good. The sweetness mellowed out the bite of the hot pepper a little bit, but it didn’t sacrifice the other flavours to do so. It also brought out the flavour of the cocoa nibs a little bit – and if there’s one thing you need to know about me it’s that more chocolate is always appreciated. ;)

I’m still not sure if I’d buy a whole bag of this tea – like I said in a previous entry I’d have to be a specific mood to want to drink this tea. It’s a good novelty tea (or may that’s novel-tea) and I enjoyed having the chance to expand my horizons a bit.

Preparation
Boiling 5 min, 0 sec

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89
431 tasting notes

Bumped this up a few points. This time I used less tea and after it was steeped I used a little sweetener and some almond milk. It tamed the cayenne right down but left enough to give you a bite, it was delicious!

Preparation
Boiling 4 min, 30 sec
Cofftea

I find it interesting how different tea drinkers are. For me, less leaf and sweetner gives me a really wimpy chai. Maybe the difference is the almond milk.

RachanaC (Rachel)-iHeartTeas

I agree milk really dilutes a tea but the almond milk does not effect it in the same way. You should give it a shot and tell me your thoughts.

Cofftea

Actually, the sweetener is what dilutes it for me- not the milk… given that you compensate for it by increasing the steeping time slightly. I like my Smart Balance Milk just fine- I need it to lower my cholesterol anyway. Thanks though.

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1717 tasting notes

Discovered recently that a coworker is discovering tea … we cackle and brood over samples and swaps; she’s more kitcheny than I am and has been doing a little blending alchemy of her own. Most of the rest of the office just thinks we’re nuts.

At any rate, I turned her onto 52 Teas, and this was in her christening order, and she kindly shared. Whooie, this does have a kick! Was warm enough that I dumped some vanilla creamer into it—all I had at my desk—and I think in doing so, I messed up the flavor enough I can’t accurately analyze it. All I’m getting is sweet and hot.

Thankfully, there’s enough for another cup. I’ll take it home and try to do it justice.

MsWhatsit

We must be on similar wave lengths today. I added cream and sugar to something, tasted it, then considered the possibility that maybe it wasn’t the tea that I liked so much as the cream and sugar.

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81
1116 tasting notes

The first thing that came out of my cupboard when I woke up this morning was this. When I say came, I mean literally it flew at me as I opened the tea cupboard. This is good, because I love this fiery, chocolate chai tea.

In other news – I’m back, or at least back home, after a week of work and vacation time. It feels like a lot longer, and I’m already missing my alone time, so I’ve decided to book myself off for a night/weekend once a month to have some solo catchup relaxation time with myself. I’m already looking forward to whenever I can do this in March! :)

I’ve got a huge backlog of teas to note, and I doubt I’ll get to them, so I’m just going to try and move forward, and as I remember, I’ll add them here.

1.5 tsp in 12 oz.

Preparation
200 °F / 93 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML
OMGsrsly

Hi! Good to see you back. :)

__Morgana__

Welcome back! I love when the tea chooses the drinker. LOL

Sami Kelsh

Welcome back! Chocolate chai must have missed you very much ;) Tacklehugs!

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87
1308 tasting notes

Chocolaaaate!!! (picture me saying braaaaains, but chocolate instead)
YUM! Thanks for the sample Kristaleyn, it was just what I needed yesterday! uhh, yes this is a backlog, the page wouldn’t load yesterday. Hmph.
Anyhow, I love how this looks like chocolate when dry, and then steeped? I definitely get some “tea”-ness. But… It was much lighter than I expected, a little thin for my liking.
Then I added some milk and agave. WELL. That brought it to a very tasty place!
Separating the cocoa and malty notes was a little confusing as the transition between them was seamless. I could barely tell where one ended and the other began!
Oh, and the spicy note? perfect! not too much, it was just the right amount of kick.
This will be on my list to order one day for sure!!

Dylan Oxford

I really liked this one… plus it’s a spicy tea that does it for both Missy and me :)

Indigobloom

nice! it’s a very versatile option. I thought it would be similar to David’s Chocolate Chili Chai but somehow I find the profile really different.

Kittenna

Lighter than you expected?! Haha, perhaps I steep mine longer or use more tea. I gave you the remainder of my sample from Azzrian as that’s all I had left (now of course I have two whole packets). I also add milk and agave – it’s ok without, but so much better with. So delicious :D

Indigobloom

I think I didn’t add enough “leaf”… I still have half a tsp left! but it was still soooo good!!!

Kittenna

Oh, that’s possible. I didn’t measure out what I gave you, so there easily could have been less than two cups worth. I’ve been tending to use 1.5tsp per cup like I do with everything, and I steep for 3 minutes, and it’s pretty good. I can always bring you some more later :)

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28
224 tasting notes

OK, I thought I’d just top off my caffeination before heading out (while waiting for my beloved to slowly ready himself) and try this new tea at the same time. It’s not for me. I couldn’t finish it. The spices are too strong and hurt my throat and the ginger smell is too strong for me to enjoy the fragrance of the tea.

I’ve put it in my “Give to a Good Home” box.

Preparation
Boiling 3 min, 15 sec
Andrea in New Mexico

This is on my shopping list, one I’ve wanted to try!

I’d love to send you some of my beloved white chai for a taste of this one!

Andrea in New Mexico

(Or anything else in my cupboard, if it looks more enticing to you…)

Cofftea

Carolyn, I’d like to try some too, please.

Andrea in New Mexico

(Cofftea, if you’d like some of this white chai—or anything else!—I’d be happy to send some your way as well. I’m drinking nothing else today and it’s divine!)

Cofftea

Thanks Andrea, but I don’t care for lemon or coconut in my chai- but P.S. I think you’d like Adagio’s Thai Chai. I think I have some I can send you, I’ll check and let you know for sure. The only thing in your cupboard that really interests me is Essencha’s matcha, but I think I’ll wait til I go there in June to try it. I’ve got 2 different kinds I’m kinda sorta almost done w/ and one more on the way anyway.

Madison Bartholemew

this is waiting for me to try… have you had the chai with chocolate? Now I’m wondering how it is in comparison to that.

Carolyn

I would be delighted to split the tea up amongst you and send it out. I will send an email to Cofftea requesting her address.

@Andrea If you would send me your email address via Twitter at http://twitter.com/CarolynDrinksTe I will make arrangements that way. Alternatively, if you are not shy about sharing your email address publically (as I am) you can post it here.

@Madison I am not sure which chocolate chai you are talking about. I’ve had the Adagio chocolate chai (which made me a bit sick as all the Adagio flavored teas do). Is that what you are referring to? I can tell you that this does not compare well for me with any chai tea, which I normally like.

Carolyn

@Andrea I would be delighted to try your white chai, which has received such stunning acclaims by you. But please send a very, very small amount since my husband is looking askance at the room my tea is taking up in the kitchen.

Cofftea

@Carolyn, I do believe she’s referring to 52teas chai w/ chocolate which is in stock.

Madison Bartholemew

hmmmm I was wondering about the 52teas chai with chocolate… let me link you http://steepster.com/teas/52teas/6471-chai-with-chocolate

Carolyn

Oh, I see. Thank you. No I haven’t tried it.

Andrea in New Mexico

Carolyn, I’ll message you on Twitter in a few. I’m AndreaNM there for anyone who cares…

Cofftea, I was going to offer you some of the Essencha matcha and I would really like to send you some. You don’t need to wait until June and anyway, I’d love to hear how you think it compares… my matcha experience is so limited.

This will be my first time sending tea out and I’d love to know how people prefer to receive it—my instinct is just to put some amount (an ounce? Some tablespoons? What’s typical?) in a Ziplock baggie. Is there a better way?

Andrea in New Mexico

Carolyn, I’m not able to send you a message via Twitter. My e-mail address is my first name dot royb@l at gmail dot com. And change the at sign in my second name to the letter it most resembles. :-)

Carolyn

Ok. I’ve emailed both Andrea and Cofftea.

@Andrea In my limited experience ziplock bags seem to be very common. One thing to keep in mind is that ziplocks do not adequately keep scents in or out of the bag. So if you are sending a lot of tea you may want to segregate the strong smelling bags of tea from the more delicate teas. takgoti used tissue paper which I thought was merely decorative until I put all the little ziplocks together in a big ziplock and had some trouble with fragrance leakage. Since that moment my admiration for takgoti’s knowledge of all things tea has merely increased.

Cofftea

Ok, Andrea- you win:) I’ll take some. Thank you so much! Email me and let me know what you’d like in return.

Andrea in New Mexico

Cofftea, did you get my e-mail? I still need your address!

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93
616 tasting notes

Sipdown (78)

This is the most deceptive dry leaf ever — it smells a litte sweet and cocoa-y with just a touch of spice. And then you drink it and it slams you right in the back of the throat. This is one that absolutely needs milk and sugar, but once it’s there it’s probably one of my favorite chai blends ever.

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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25
260 tasting notes

I am learning to like spicy food. I used to hate it. Wouldn’t touch it. My brother, on the other hand, would put tabasco sauce on baklava if given the opportunity. I distinctly remember a dinner with family friends at a pizza place where he and the son of my parents’ friends drank some of the stuff out of the jar. Disgusting, but I digress.

I still consider myself to be towards the bottom of the curve in terms of appreciating spicy food. I still can’t eat most Indian food without spending the rest of the night in an…unfortunate situation. And anything super spicy will upset my stomach. However, I enjoy stuff with a little kick and the Chai Agni that Carolyn had sent me took me to a very happy place, so I was excited to give this a try.

If you took the heat out of kimchi and put it in a chocolate chai, that is what my experience with this was like. It was hot. Now your definition of hot might differ from my definition of hot, but this was hot enough to drown out any hope for me of getting much else out of it. I could barely taste the chocolate aspect of it, and the spices from the chai were completely gone.

It could be that I happened to get a particularly large proportion of pepper in it, and I really hope that’s what happened, but that experience has scared me off of trying this again for a while. I mean, it was so spicy I knew it was going to make my stomach very, very angry if I didn’t stop drinking it so I had to dump the lot. If you want to make yourself sad, spend a good 20 minutes making chai and then make yourself pour most of it down the sink. I’ll give it another try once the scar of the spice has cooled down significantly enough. For now, I can only recommend this to someone who finds the idea of chocolate kimchi appealing.

teaplz

Oooh, I actually hate kimchi. Not the hotness aspect, but the cabbage aspect. So I think that sounds kinda gross. Although I’m sure it doesn’t taste like cabbage… right? :O

Auggy

And that was made with milk? YIKES! I can only imagine how hot it would have been made with just water! Eeep!

East Side Rob

Spicy food is good for you. As long as it hurts you know you’re still alive. It’s when everything stops hurting and you’re overcome by this overwhelming sense of calm, that’s when you should really start worrying. That’s usually a sign that you’re dead. People dressed in black weeping over your prone body — also not a good sign. But if spicy food hurts, not to worry.

Hyrulehippie

Oh, boo. :( Maybe if you just steep it with hot water the spices won’t be as strong? I’m guessing they put in ridiculous pepper so that some of it would come out in steeping and still be strong enough for milk. So then when you come all up in here with your stovetop methods, the pepper is like “nah, man”.

Wow. That started out so coherently, too. T__T

takgoti

@teaplz Thankfully, no. I don’t think I’m ready to drink liquid kimchi. Nor do I think I’ll be ready for that…ever.

@Auggy I know! I took the first sip and had to let a big fat WTF fly.

@East Side Rob Point taken. Will need to eat spicy food more regularly to make sure I am still among the living.

@Hyrulehippie Hrm. I steep my chai in water before I add the milk. Maybe next time I’ll drain the water into a bowl to get the chai out and then pour that back into the pot before I add the milk. I’m hoping that it was just a bad spoonful, though, because that would make life a lot easier for me. [And HAH! It made sense to me…]

Carolyn

I love kimchi (and adore Indian and Pakistani lemon pickles). I do think that chocolate and hot spices should be blended in such a way as to compliment each other. Sorry this one didn’t work for you. It still looks fascinating to me, but it is clearly not going to be a tea to give my beloved since he’s very sensitive to spices (similar problems to you with his delicate stomach).

takgoti

Perhaps a palate that is more accustomed to spicy spicy spicy will find this tea more enjoyable. All this talk about it has calmed me to the idea of giving it another go, so I might do it tomorrow. If it’s still too much for me I’d be happy to send you the rest!

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94
243 tasting notes

I finally made this today. I wanted to brew and evaluate the tea a few times before writing anything so that I could give it justice. Here goes:

The dried leaves smell chocolatey and spiced, but not too spiced, you are not getting hit in the face with chai spices here, it just smells spiced. Like all chais, the tea is a jumble of leaves and pieces of tea that are assorted and pretty. I used 1 scoop (it is the wooden bamboo spoon from teavana, I have no idea how much tea it holds, but it is my usual tea serving size) of dried tea and was able to get three solid infusions out of it.

The first infusion was hot with no additives, brewed three minutes. LOVED it! good level of spice here, not overpowering, it is not the only thing you are tasting, here you can actually taste some of the chocolate but then there is spice, and varied spices, I am picking up cardamom mostly, but there is a hint of pepper with it. The spices actually come in waves or layers, however you want to interpret it. There is an upfront spiced flavor (not spicy, spiced), then chocolatey flavor with a hint of almond, then pepper spice (which is more of a spicy spice).

The second infusion was hot with sugar added, brewed three minutes. Still loved it, was ecstatic to get a second steep out of the same leaves. The spice seemed a little stronger here, so immediately after brewing (based on aroma) I added some rock sugar. Definitely did not hurt the batch at all. Still a good level of spice and the cocoa/almond flavors are a little more prevalent.

The third infusion was hot with a tiny amount of the sugar upfront into the brew basket. I do not think this changed anything, I feel the level of spice was about the same as the last two brews. The cocoa and almonds were not hurt and the pepper and cardamom were still well balanced. The reason I mention this one is because I got distracted (by shiny things) and forgot about my cup of tea, I left it about an hour. It is cold now, but still delicious and this has never happened to me before! Normally, I cannot handle a chai that is cold, the spice becomes overwhelming and I can no longer drink it. This is NOT the case here, it is still delicious. The spices are still there, they are upfront, then comes the chocolatey flavor and the hint of almond, then as you swallow, BAM! pepper! Fantastic!

I will keep brewing this, in varied methods, Cofftea has given me a ton of ideas about how to keep drinking this, thank you :)

Preparation
3 min, 0 sec
Cofftea

WO HO! I have very little left so I must live vicariously thru you for a while=,(

Cinoi

Oh no :( I know how you feel my chocolate pu-erh is depleting oh so rapidly…

mattscinto

I feel like everyone is drinking chocolate teas this month. I need to get some already haha

Cofftea

Yes you do mattscinto- start w/ the new Steepster Select Item and this one!=D

52teas

My favorite comment on this one was from one of our Twitter followers who called it “a delicious kick in the mouth.” I always find it invigorating. To me, it tastes like a really good chocolatey chai and then right after you swallow it, WHAM, it gets you right in the back of the throat.

Cofftea

I agree 52teas! This tea neat is so much better than drinking or hot chocolate made w/ water.

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