Decaffeinated Chai Agni

There’s a place in DC near the U Street Corridor called ACKC that is filled to the brim with chocolate. Their chocolate is pretty good, but the real reason I find myself trekking out there during the cold season is for their hot chocolate. It’s a good walk from the nearest metro station, which is a good thing because though I’ve never asked for the nutritional information [mostly out of fear] I’m positive it’s not the healthiest thing in the world. One of my favorite things to do when it’s chilly out is to get a cup of this stuff and wander up and down 14th street, because they have all kinds of fun, boutique-y shops over there.

They have a lot of different kinds of hot chocolate, but a quick front runner for me is what they call the Lucy, named after Lucille Ball because of her fiery personality. They add a little chipotle and cinnamon, and it gives it a nice kick that becomes especially enjoyable when the cold starts to bite at you.

Decaffeinated Chai Agni reminds me of the Lucy. It doesn’t taste so much like chocolate, which makes sense [though I do taste chocolate notes], but it is freaking good. It’s got that heat from the chili pepper and it marries well with the spices they use in the chai.

I made this like I make all of my chai – 2 cups water, 2 tbsp sugar, 2 tbsp chai, 2 cups milk. I let it sit for as long as I could until the smell filled the house and I couldn’t take the waiting any more. I also stuck half of it in the fridge, so I’ll likely log my thoughts on it chilled once I drink it. It’s different from my favorite – Samovar’s Masala Chai – but not in a bad way.

So, here are my final thoughts. First and foremost: the chili. It can’t be ignored and it’s both a blessing and a curse. I’d say that more often than not, I’m going to want it without, but there are definitely times that I am going to crave that kick. The chai base is solid and good enough to stand on its own in my opinion, but that spicy heat is what makes it special.

Secondly, the fact that it’s decaffeinated is rather brilliant. Chai is more of a mid-afternoon to evening fare for me, and caffeine will keep me up longer than I want it to if I don’t time things carefully. [Funny that Carolyn just posted that stuff in the forums that mentioned that Asians metabolize caffeine more slowly.]
http://steepster.com/discuss/89-what-is-your-tea-of-choice-for-night-time

This is not only more easily accessible than hot chocolate in DC, it’s very likely better for me and cheaper both by the cup and because I avoid spending money at stores. I’m not saying that it’s a complete replacement, as there is definitely something to be said for the experience of window shopping with a friend and hot chocolate in hand, but am I going to buy some so I have it at hand when I want it immediately? Absolutely.

I brewed this as I normally do a black tea. Put in freshly boiled water from the microwave and guess how long it’s brewed. Taste and let brew longer if not strong enough.

Enough about the technicalities. After adding a dash of soy cream and a little sweetener I proceded to taste. The first taste wasn’t real spicy, but by the second or third sip, it had quite a kick to it!! I enjoyed it a lot and I will definitely use up the rest of my sample. I’m thinking that I should try preparing it like a traditional chai, but that sounds like an aweful lot of work for tonight, so that might have to wait for another day.

Got a bit of this from Carolyn!=D A lot have you have probably heard me talk about this one. I love a chai w/ chili and this one is even better because it doesn’t have any licorice or fennel. My only beef is that it’s decaf. Caffeine and tea to me are kinda like alcohol and beer (except I don’t drink beer lol) to me, unless there’s a medical reason or religious conviction not to consume the 1st, I don’t see a reason not to:)

I tweaked the steeping parameters just a bit. Because some of the weight is spices, I used 1tsp (~2.5g) and heated the water to just below boiling because I didn’t want to kill the health benefits of the tea.

Taken clean. Inspite of using slightly more tea than suggested the liquor is a dark reddish brown, lighter than I expected. The aroma is typical of a chai. Hmmm… Interesting… The tea base is quite strong and spice is the chili. The other spices provide a light warmth, but are lighter than in most chais I’ve had. I’ll have it w/ milk tomore before giving my final decison.

I love chai tea, but find that I am picky about them. I want them to be strong – if they don’t have that peppery, back of your throat bite then I’m not interested. This is a good chai. It tasted heavy on the cardamom to me, and it did have some pepper. The first steep, following Upton’s directions, was a little weak. I resteeped the same leaves, not expecting much. I steeped 4 minutes the first time, and 7 on the rebrew. The second was better – I got more spice. I think in the future I will give this tea more time. I take my chai with a little milk and stevia. I’m not sure that this is my ultimate chai (needs more cinnamon for that) but it’s up there!

It’s a nice, warming chai and it goes well with the Vegetables and Seitan in Indian Tamarind Curry Sauce we’re having tonight.

I must admit I’m disappointed. I expected more flavor and a sharp bite from the peppers. Perhaps I need to steep it longer. Don’t get me wrong, I like it and I need a good decaf for evenings. I will probably order more of it, but it could be so much more. I will have to try a longer, more intense steep next time.