This is what happens when I make Indian for dinner: I have chai for the next few days. I agree with everyone about the heavy clove in this. It took me a few times to get used to it, but that was a couple years ago now. So it’s been in my cupboard ever since. I know that it’s not my favourite chai that I’ve tried, but T2 is the most convenient tea company for me, especially given Australia’s insanely tight customs regulations. I simply wouldn’t be able to order chai from overseas. Well, I suppose I could order it; I just wouldn’t recieve it. Ideally I’d like to make my own masala chai blend, but I want to make sure I could find the freshest spices before I laid out the money gathering it all together.
In any case, I made a concentrate to go through the next few days. Then I filled my cup with 1/3 chai and 2/3 milk (spoiling myself with whole milk today) a little honey and a little sugar. Despite the way that sounds, it’s not very sweet, but just sweet enough. I finish it off with nutmeg that I freshly grate over the top while the tea is still moving from the stirring. When the nutmeg hits the surface it magically spreads out, looking like a swirling, spicy universe in my cup. What a nice way to start the day.