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“The first time I had this, I found it a bit underwhelming. I tasted some chai spices, but they were sort of average. I didn’t taste anything that reminded me of cake batter unless you count the too...” Read full tasting note
“I slept in a bit (I no longer engage with going out on Black Friday because it’s way too people-y for me) so this is my first tea of the morning. Lately, I’ve been enjoying a matcha latte as my...” Read full tasting note
A cozy, warmly spiced chai with notes of deliciously decadent cake batter! Don’t worry, it’s gluten-free, vegan & totally safe for consumption!
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!)
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The first time I had this, I found it a bit underwhelming. I tasted some chai spices, but they were sort of average. I didn’t taste anything that reminded me of cake batter unless you count the too much sugar that I always add to tea. I found it a bit more flavorful on my second and final cup, but I guess I wanted a bit more than an average chai.
I slept in a bit (I no longer engage with going out on Black Friday because it’s way too people-y for me) so this is my first tea of the morning. Lately, I’ve been enjoying a matcha latte as my first tea of the day, but today, I wanted something different, so this is the tea I grabbed – and it is so good!
I don’t know why, but the settings on my Breville were for 3 1/2 minutes, rather than the usual go-to of 3 minutes. I didn’t even check it when I started the tea maker, so this was brewed a 1/2 a minute longer than I would usually steep a black tea – and it turned out amazing (I might even argue better? Than the usual 3 minutes!) So I may have to start trying the teas out at 3 1/2 minutes rather than 3 minutes for my recommended steep time. For this tea, I highly recommend 3 1/2 minutes!
Nice black base, flavorful spices & a smooth cake batter-y taste. The cake batter & vanilla soften the spices a bit, so this isn’t overly spicy, but I do get some warm spices – like a spice cake batter tea. I like it! :)
