Fragrantly-vanilla and lightly coconut-sweet, this unconventional take on the Indian chai recipe is peppery enough to perk your taste buds and accessible enough to be enjoyed without softening it with milk (though that would certainly be a fine way to drink it, too). For black tea, this is very smooth. All of the ingredients gently converge into a tasty harmony. If it were a color, I believe it would be periwinkle.

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Tea devotee in northern California, specializing in the appreciation of nature hikes, vegetarian home cooking, heavy metal music, and world history. Oh, and I can also do your income taxes.


Fremont, California



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