Cake Batter Chai (Black Tea)

Description

Tea of the Week for October 16, 2023!

It’s Chai Time again! (Finally!) I love autumn & one of the reasons why is because hot tea just tastes better when it’s chilly outside & that goes double for a cozy, warmly spiced chai! 

This is a chai that’s been “blending” in my mind for a couple of years now, but I finally decided it’s TIME to get to work on it. I started with some Assam teas blended with a touch of honeybush to bring sweetness & balance to the black tea. Then I added a bunch of chai spices: all the usual suspects here, including cinnamon, ginger, cloves, cardamom & black pepper. I added some vanilla bean (because cake batter needs some vanilla in it) plus a kiss of essence to bring that cake batter taste to life. Finally, I added petals (amaranth, calendula & cornflower) & some rainbow sprinkles for a little color & fun! 

This chai isn’t overwhelmingly spicy, but they definitely add a warm kick to the cup that lingers into the aftertaste. It kind of tastes like I ate a scoop of cake batter & then followed it up with a sip of chai! It’s so yummy! It’s also vegan, gluten-free, allergen-friendly & all natural!

ingredients: vegan sprinkles (made with Sugar, Potato Starch, Maltodextrin, Vegetable Fat (Coconut), Colours (E100 Turmeric, E160c Paprika, E162 Beetroot Red, E163 Anthocyanins), Glazing Agent (Carnauba Wax), Spirulina Extract)

organic ingredients: black teas, honeybush, cinnamon, ginger, cardamom, clove, black pepper, vanilla bean, petals (amaranth, calendula & cornflower) & all natural flavors

to brew: be sure to shake the pouch before you start measuring to ensure that all the ingredients are incorporated. This chai (like most spiced chais!) have a lot of ingredients & you want to make sure you get a bit of everything this blend has to offer! 

Use 3 ½g to 12oz of nearly boiling water (205°F) & allow to steep for 3 minutes. Strain & allow to cool for at least 10 minutes. This allows the flavors to develop. Enjoy!

serving suggestion: As with most chai blends, I prefer this one to be served hot. (It’s good iced too, but I prefer it hot!) I like it with a little bit of sweetener (because chai is just better like that – sugar or honey tends to enliven the spices!) & for this blend, I prefer less than a half a teaspoon of sugar. It doesn’t need milk because the cake batter-ness of this blend gives it a latte-ish kind of taste without the dairy. (But, if you want a latte, go for it – just be sure to steep the tea a little stronger than usual!)