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“I’ve had this for over a year and I’m only writing about it now. The good news is is that it’s still as good as I remembered. This is a black matcha chai, and its predominant note is the cardamom....” Read full tasting note
Masala means “spiced” and chai means “tea”. This masala is based off a traditional South Indian recipe but can simple be stirred into hot milk. The single estate organic black tea has been milled to a fine powder on the same stone mills as maccha and blended with fresh-milled cardamom, ginger, cinnamon and then a touch of panela for flavour balance.
Milled: every 10-20 days
Preheat all vessels for thermal stability.
Measure everything with scale OR tbsp & oz cup OR combination
BASE FOR ART
Masala Chai: 8g / 1 tbsp
Water volume: 30ml / 30g / 1oz
Water temp: 90°C
Whisk: 12-17s
Pour steamed milk over shot in 8-12 oz cup
Note: Whole spices are used, so there will be grit. Some people love it, and some people strain it out.
SIMPLE
Stir 1tbsp of masala chai into 240ml (1 cup) of hot milk.
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I’ve had this for over a year and I’m only writing about it now. The good news is is that it’s still as good as I remembered. This is a black matcha chai, and its predominant note is the cardamom. I’ve had this hot in the past but right now, I’m trying it cold with coconut almond milk, and it’s so awesome this way.
Creamy coconut, cardamom, and ginger iced latte. I’ll easily polish off the rest having it this way. This is much better than Red Leaf’s pumpkin pie black matcha.
