Last night I had this straight and it packs a punch of spiciness. There’s both heat and sweetness from the pepper with hints of cardamom and clove coming through. To brew straight, I went right in the middle of the steeping parametres at ~95° C for 4 minutes.
This morning I made this on the stove with almond milk. The spices are more subdued, as is expected, but they meld together well with very little sweetness. I really enjoy this chai.
Preparation
205 °F / 96 °C
4 min, 0 sec
3 g
14 OZ / 414 ML
