Chai teas have definitely been growing on me. I now know the specifics in which I enjoy them and try to stick to those guidelines.
I like my blander chai teas to be hot with no additives. I like my spicy chai teas (ones that are heavily spiced, very aromatic) dirty. This chai, while not being overwhelmingly spicy, I do smell some cardamom, I see a clove, and maybe a hint of ginger, does smell very strongly of licorice. Blegh. I do not like licorice, this tells me that making this chai dirty will be the way to go.
My recipe was: boiling water + German rock sugar = simple syrup, add I scoop of tea, allow to boil 30 seconds, then turn heat off (but do not remove from heat source) for 2 minutes. During the two minutes, add splash of coffee, stir. Strain mixture into glass, add milk to taste. (In this case a fair amount of milk).
While still smelling strongly of licorice, I have added enough things so that I do not mind the flavor of it. When the sugar and milk and maybe even the coffee are added to the chai, the flavors seem to marry, I can taste cardamom up front, and a gingery note in the middle, followed up by a clove flavor, all smothered in a milk base. Overall, decent.
I do prefer chai tea when it has an additional flavor added, in this case it was chai with licorice, though that did not sound or smell so pleasant it turned out to be pretty good.