Bread Pudding Chai

Tea type
Black Chai Blend
Ingredients
Allspice, Black Tea Leaves, Cinnamon, Cinnamon Bark, Cloves, Nutmeg
Flavors
Cinnamon, Cloves, Nutmeg
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Robert Godden
Average preparation
Boiling 3 min, 45 sec 10 oz / 295 ml

Available from 1 seller.

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6 Tasting Notes View all

  • “Generalized chai rant/rambling: I can’t for the life of me figure out what it is about me and chai. I should like it, I always want to like it, I love the spices involved…but it never quite clicks...” Read full tasting note
  • “This was a sipdown! (175) And aside from it having some nice nutmeg/cinnamon spices and a nice black base, there’s not much I can say about it. I ended up getting caught up in work and lost my...” Read full tasting note
  • “A lovely quiet afternoon. Tony’s in the tub (yes, REAL men take bubble baths), I’m watching a movie called ‘Ruby Sparks’, & we’re both drinking mugs of this Chai, made with almond milk. I...” Read full tasting note
  • “Sample sipdown I don’t think I need any more caffeine but I guess I couldn’t resist another one today. Thanks to the Devotea for their generosity, this is a yummy chai and I have certainly enjoyed...” Read full tasting note
    90

From The Devotea

Redolent of nutmeg and cinnamon, it has a lovely, warm, fruity spice hit and is perfect as a dessert.
Created specifically for the UK market, though now available in Australia and recently as a limited edition special item in the USA.

Preparation: 1 tsp of tea per cup (8oz), use
boiling water (212F), and let steep for 2-4 minutes OR steep 2 tsp in cold milk and then bring to slowly up to drinking temperature on stove, strain and serve.

Ingredients: cloves, nutmeg, pimento, cinnamon, black teas

About The Devotea View company

Company description not available.

6 Tasting Notes

612 tasting notes

Generalized chai rant/rambling: I can’t for the life of me figure out what it is about me and chai. I should like it, I always want to like it, I love the spices involved…but it never quite clicks into place. I sense I’m just not doing it right, whether prepared like a standard tea, done with all the effort on the stovetop with milk, or simply cut with creamy sweet additions. Like I’m expecting some magical extra quality like the kind in Indian restaurants, something buttery smooth AND magically warming beyond usual tea, and it never comes or it comes in mere hints or mangled with gross aftertastes or other effects. Hm.

This comes really close though, close enough I think if I can prep it just right I’ll have found my peace. I’ve noticed perplexingly enough while I favor strong spicing in cooking and cocktails in chai I seem to like when things are a little gentler. Herbal Infusions’ Creme Brulee Chai is quite gently spiced as these things go, more on the creamy sweet end of the spectrum as opposed to hotly spiced, and this is also on that end, for the better in my opinion. The smell is fantastic, possibly the best aroma of a chai I’ve tried so far. It really does evoke bread pudding, that rich creamy slightly boozed up haze of baked cinnamon and nutmeg. And it is good made like a standard tea. Then I go mucking things up adding some raw sugar and dairy and it loses its punch and a sticky sickly aftertaste shows up I’m pretty sure wouldn’t otherwise. Eurgh. I’m going to try giving it the latte treatment next time, no added sweetener, and see if that works well. Definitely among my favorite chais tried so far, but I just feel like I could hit perfection if I keep tweaking prep somehow…so close…

Preparation
205 °F / 96 °C 3 min, 0 sec
K S

I have pretty much given up on ever learning to love chai. I tolerate it and sometimes even like it (Simple Loose Leaf Winter Chai) but apparently I will never love it. Better luck to you.

Terri HarpLady

I love chai, & there is a sample of this one, waiting for the end to my sipdown madness…taunting me…

I also don’t always have the best of luck making it at home, however. I know it would be more delicious made with real milk, which I can’t have, & if I steep the spices in simmering ‘other milks’ (like coconut or almond, or even better yet, a mix of both), It takes forever to go through the strainer! I guess I could try putting the spices in one of the paper tea steeping bags, but I feel that would confine them. Sometime I make a really strong concoction in water & then cut in the hot milk after straining, but it always ends up seeming weak…sigh…

ifjuly

yeah, it sounds like we have similar experiences Terri! alas. it can be SO GOOD, i know it can, when i get indian for lunch it always is—but i can’t figure out how to make it super good but also not a big PITA late at night to mess with. hrm.

Robert Godden

There are so many variables that you can make chai twice the same way and get a different result. Even though I usually don’t take milk or sugar, here’s how I do this one: First clear your mind of “cup of tea” . This is a dessert treat. Then put a double helping of the chai in a saucepan and add 250mls of milk and two teaspoons of sugar or even better, honey. Put it on the lowest heat setting and allow it to come up to drinking temperature , if that takes ten minutes or so, all the better. Strain and drink.

ifjuly

thanks for the advice!

ifjuly

Robert!! I just wanted to let you know I made the rest of my sample per your instructions today for afternoon tea with the husband since it’s Friday and Valentine’s Day, and it was super delicious! The first chai I’ve made that was as good as my favorite local Indian restaurant’s. Thank you so much!

Robert Godden

:) . It’s great the way that worked out!

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1779 tasting notes

This was a sipdown! (175)
And aside from it having some nice nutmeg/cinnamon spices and a nice black base, there’s not much I can say about it. I ended up getting caught up in work and lost my chance to fully appreciate this tea! :O

But I have a few more from the Devotea that I will enjoy at home, so don’t worry: detailed notes are coming.

Robert Godden

That is a reasonable description: Nutmeg/Cinnamon notes on a black tea base. We created it for the British market and wanted it to evoke a great familiarity to those bought up on black tea and bread pudding. Glad you enjoyed it.

Cavocorax

It did remind me a thick pudding. Too bad work distracted me from fully enjoying it, but I’ve got tons of Lord Petersham to try.

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3294 tasting notes

A lovely quiet afternoon. Tony’s in the tub (yes, REAL men take bubble baths), I’m watching a movie called ‘Ruby Sparks’, & we’re both drinking mugs of this Chai, made with almond milk.
I followed Robert Godden’s suggestions, warming the milk slowly in the pan with extra leaf. I left it on for quite some time, just letting the flavors leach from the leaves. When I divided it into 2 cups I added some sugar to Tony’s & stevia to mine. It is delicious. I’ll probably have to get some more of this chai, as this is a sipdown.
Thanks for the suggestions Robert!

Sil

sounds neat!

Robert Godden

Almond milk. I must try that myself!

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90
2815 tasting notes

Sample sipdown

I don’t think I need any more caffeine but I guess I couldn’t resist another one today. Thanks to the Devotea for their generosity, this is a yummy chai and I have certainly enjoyed it as you can see from the rating.

Where has the day gone? I feel like I have done f*ck all for today and I have this evening class to go to in a few hours that takes 5 hours a day of my time! Crazy!

Preparation
Boiling 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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