Yet another tea I picked up yesterday. Yeesh.
ShayneBear was right. This is way better cooked in some milk. I did 50/50 soy milk and water, and left it on the stove for about 15 minutes. It’s cinnamon and chocolate – mostly cinnamon, though. I don’t need to add anything else to it because it’s sweet and flavourful enough.
I couldn’t imagine drinking this just steeped in water. So I won’t. I also probably won’t buy any more, because it’s more of a novelty tea for me!
Preparation
Comments
I find it’s best in the fall/early winter (til about Christmas, after that I lose interest). Something about that time of year just screams chai/spice/chocolate, so I’m more inclined to enjoy the “mexican hot chocolate” that this one makes that time of year.
That being said, it makes REALLY good frappes! Do a milk-only stovetop steep, then let it cool (I make enough to fill a 1L mason jar, and stick it in the fridge), once cool add it to a blender with some ice or ice cream, blend, and enjoy.
I find it’s best in the fall/early winter (til about Christmas, after that I lose interest). Something about that time of year just screams chai/spice/chocolate, so I’m more inclined to enjoy the “mexican hot chocolate” that this one makes that time of year.
That being said, it makes REALLY good frappes! Do a milk-only stovetop steep, then let it cool (I make enough to fill a 1L mason jar, and stick it in the fridge), once cool add it to a blender with some ice or ice cream, blend, and enjoy.
I can see that. I mean, I like it but I’m not going to buy a bunch more right away. The 25g bag gave me 6 servings of tea (I put it into some iron shut bags), which is plenty right now. I think it’ll even resteep OK.