Way too much cloves for me: if I’m getting a cup from a barista, I’d rather drink the Starbucks chai.
“Skipping the milk and sugar and going straight for spicy goodness, this morning.” Read full tasting note
“Sipdown #2 of the day, & of the Extravaganza! I made this one stovetop, steeping the tea first in a bit of simmering water, & then adding some Almond Milk & letting the whole thing come...” Read full tasting note
“Good afternoon Steepster… I hope everyone is enjoying the day. I had a nice morning because my sweetie made me breakfast and then I went to go get a massage which was very relaxing and almost made...” Read full tasting note
“I got a sudden craving for chai tonight, so I made myself an iced cup. This kinda another dud by Peet’s as far as I’m concerned. I was happy to see the cinnamon bark and ginger pieces when I made...” Read full tasting note
A blend of India teas with cinnamon, ginger, cardamon, cloves and pepper. Brew with milk and sugar.
In India, “chai” is the word for tea, and “masala” means a mixture of spices. In many parts of India, “masala chai” is prepared using local tea boiled in a mixture of water and milk, with lots of sugar, and whatever spices that are popular locally. There are probably as many variations on the recipe as there are households in India, but the general result is a spicy, sweet, and milky tea. Our Masala Chai blend incorporates pungent Assam and South India broken leaf teas blended with cinnamon, ginger, cardamon, cloves, and fresh-ground tellicherry peppercorns. This should be brewed fresh and mixed with freshly heated milk and sugar to taste.
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