So here’s try #2 with Chai Comfort…making it the “traditional” way according to the package instructions. One bag per cup of soy milk, simmered for 30 minutes.
First of all, 30 minutes feels too long. By 10 minutes, it was already fragrant and a nice brown from all the spices. I held out for 25 minutes, then I couldn’t stand it anymore. (All my tea drinking still hasn’t taught me patience.)
This method is so much better than the regular steeping method. It’s rich from the soy milk, and there’s a spicy kick that builds as you get further into the mug. No sugar needed at all which is a bit of an oddity for me. I really enjoyed this mug of chai. I’ve raised my rating from 39 because of this. It would be higher if the tea was good with both methods.